Plum season is short but oh-so sweet, and this Plum Coffee Cake is the perfect way to make the most of it. Juicy Italian plums meet a tender cake and buttery streusel topping for a cozy fall bake that’s as simple as it is delicious.
The Perfect Plum Coffee Cake
Plums might just be the most underrated fruit in the kitchen, but this Plum Coffee Cake is here to change that conversation entirely. When plum season arrives and you’re wondering “what on earth do I do with all these plums?”, this tender, moist coffee cake with its irresistible crunchy streusel topping is your delicious answer.
With a German heritage (Pflaumenkuchen), this recipe reminds me of my grandma and is truly the definition of an old-fashioned dessert.
Why You’ll Love This Plum Coffee Cake
Sweet, juicy plums nestle into a delicate lemony cake base, while a buttery nutty streusel creates the perfect textural contrast on top. It’s the kind of recipe that transforms an abundance of seasonal fruit into something truly special – and trust me, you’ll want to make two because this cake has a way of disappearing quickly.
Living with our own plum tree means September brings buckets of gorgeous purple fruit into my kitchen. Plum season marks that magical transition into fall when cozy sweaters emerge from closets and steaming mugs of milky tea become daily rituals. There’s something so satisfying about using fruit from your own backyard (or local farmers market) to create something that fills your home with the most incredible aroma.
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Easy Fall Meal Planning Tips
I love making two of these during back-to-school season when life feels especially hectic. Having an extra cake on hand means there’s always something homemade ready for breakfast, after-school snacks, or those moments when you need to bring something to share.
And if your September feels as busy as mine, this is exactly why I created Fraîche Table — to give families weekly meal plans, grocery lists, and prep strategies so you can spend more time on what matters most.
Right now, you can join Fraîche Table for just $99/year with code SCHOOL99. It’s the perfect time to lighten your load and head into fall feeling organized, inspired, and stress-free.
What Variety of Plum is Best for Baking?
Not all plums are created equal when it comes to baking, and choosing the right variety can make or break your plum coffee cake. Here’s what you need to know:
Italian Plums are my top choice for this recipe. This oval-shaped, purple-blue variety is freestone (meaning the pit separates easily from the flesh) and offers the perfect balance of sweet and tart flavours. My grandparents had an Italian plum tree, and I have childhood memories of climbing that tree and eating plums until my stomach ached – they’re that good.
Easy Fruit Substitutions for Plum Coffee Cake
Not everyone has access to Italian plums, and sometimes you just want to bake with what’s already on hand. The good news is this recipe is flexible — a few simple swaps let you enjoy the same tender cake and crunchy streusel with other seasonal fruits. Here are some of the best substitutions that work beautifully in place of plums.
– Any freestone plum variety – separates easily from the pit, making prep simple.
– Greengage plums – bring a more tart flavour.
– Red or black plums – sweeter, with more colour in the finished cake.
– Peaches – peel and slice before using.
– Nectarines – no need to peel, just slice.
– Apricots – use about 1.5 times the amount, as they’re smaller.
The key is using fruit that’s ripe but still firm – overly soft fruit will break down too much during baking and create a soggy cake.
When are Plums in Season?
Timing is everything when it comes to stone fruit, and plums have a relatively short but glorious season that varies by location:
Okanagan Valley (British Columbia): Mid-August through the end of September, depending on variety and growing conditions
General North America: Late July through early October, with peak season typically in August and September
European varieties: Often ripen slightly later, extending the season into early fall
Nutritional Value of Plums
Beyond their incredible flavour, plums pack an impressive nutritional punch that makes this coffee cake feel a little less indulgent:
Fiber powerhouse: Plums are rich in both soluble and insoluble fiber, supporting digestive health and helping you feel satisfied longer.
Vitamin C boost: Just what we need as we head into cold and flu season – plums provide a solid dose of immune-supporting vitamin C.
Potassium content: This essential mineral helps regulate fluid balance, muscle contractions, and nerve signals. It’s one of the most important minerals for overall body function.
Antioxidant anthocyanins: Those gorgeous dark purple skins contain powerful plant compounds that help protect against cellular damage and inflammation.
Natural sugars: The fruit’s natural sweetness means you can often reduce added sugars in baking recipes while still achieving delicious results.
More Fall Baking Recipes to Try
If you’re craving even more cozy flavours, we’ve got plenty of seasonal recipes that celebrate autumn’s best ingredients. From apples and pumpkins to warm spices, these bakes will make your kitchen smell incredible all season long:
- Plum Oat Bran Muffins
- Apple Greek Yogurt Cake
- Copycat Starbucks Pumpkin Loaf
- Beet, Carrot & Apple Cake
Happy baking my friends!
Plum Coffee Cake
Plum Coffee Cake
A moist plum coffee cake with a bright hint of lemon and a golden nutty streusel topping. Made with seasonal Italian plums, it’s the perfect cozy fall bake for breakfast, brunch, or coffee breaks.
Ingredients
For the Streusel
- 1 cup finely chopped pecans
- 1/2 cup whole-wheat flour
- 1/4 cup brown sugar
- 1/4 teaspoon salt
- 1/4 cup melted butter
- 1 teaspoon cinnamon
For the Cake
- 2 cup all-purpose flour
- 1 teaspoon baking soda sifted*
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup butter
- 3/4 cup sugar
- 1 1/3 cup Greek yogurt plain or vanilla
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 2 teaspoons vanilla
- 2 eggs
- 25-30 Italian prune plums washed & halved, pits removed
Instructions
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Preheat the oven to 350 F and grease a 13×9″ baking pan OR two 9″ round pans.
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Prepare the streusel by combining all of the streusel ingredients together in a medium bowl and set aside.
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In a medium bowl, whisk together the flour, baking soda, baking powder and salt.
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In a separate small bowl combine the Greek yogurt, lemon juice, lemon zest, and vanilla and set aside.
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In a large bowl with an electric hand mixer or a stand mixer, beat the butter and sugar at high speed until light coloured. Add the eggs one at a time and beat until fluffy. Add the flour and yogurt mixtures alternately in 2 parts while mixing on low speed until mixed, scraping the sides of the bowl.
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Pour the batter into the prepared pan(s) – clearly divide the batter between the two 9″ pans if that is what you’re using, and spread until it is even in the pan(s) with a rubber spatula.
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Place your plum halves cut-side-down arranged on top of the batter in your pan(s).
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Sprinkle the streusel evenly over the top and bake for 30-35 minutes or until a toothpick inserted in the centre comes out clean.
Our neighbour lives by the park…he had a surplus of plums. As he picked bags upon bags he handed them off to moms and their littles as they walked to or from the park.
Great idea for all those plums. We loved them!
Do you have an alternative for pecans in this recipe? I am allergic to nuts. I was thinking perhaps oats? Many thanks! Chantale
Hi Chantale, you’d be fine to just leave them out!
Amazing recipe. Appreciate it’s a bit healthier than a standard coffee cake. Substituted Okanagan bing cherries instead of plums. Family loved it!
Thank you Nicole, I’m so happy you loved it! Tori
This cake was delicious! It was so light, probably due to the yogurt. I reduced the sugar, used lemon extract, as I didn’t have a fresh lemon, and used sliced ripe red plums, as that was what I had on hand. It was so tasty. It will become my go-to coffee cake recipe and I am looking forward to trying it with fresh strawberries and blueberries.
Thanks Erica! I am so happy you enjoyed this! xx Tori
I had a bowl full of plums from our tree that needed to be used up. Made this recipe with the 2 x 9” cake pans. One will be frozen to enjoy later.
This recipe was so easy and so delicious! Thanks Tori! I will definitely make it again.
I’m so glad you loved it Nikki! Thank you for trying it out! xx
Would flax eggs work as a substitute for the eggs? I’m also wondering if I could use gluten free flour?
Hi Debbie! Great questions! Although I have not tried myself, it should work.
You should be able to substitute flax eggs (1 tablespoon ground flax + 3 tablespoons water per egg) for the regular eggs in this recipe. The texture will be a little denser, but it will still be delicious.
For the gluten-free option, you can swap the all-purpose flour for a good 1:1 gluten-free flour blend (something with xanthan gum included works best). The streusel should also work fine with a gluten-free flour swap.
So in short—yes to both substitutions, just know the cake may turn out slightly different in texture (a little more moist and less fluffy), but still really tasty! xo Tori
This was delicious, Tori!
Family and friends devoured it. So moist and loved how the originally sweet plums became a bit tart post bake.
Also- loved the pecan crumble.
Will make again!