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.