Coffee cake gets a hit of moistness from summer plums

This plum coffee cake is simple, moist, and packed with fresh fruit. The crumble topping adds a bit of crunch, and the almond and vanilla extracts bring out the sweetness of the plums. It’s great for dessert or even with a cup of coffee. If you have leftover late-harvest plums, or even frozen ones from the summer and aren’t sure what to do with them, this is the perfect recipe to showcase their flavour.

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The drizzle on top adds a light touch of sweetness, tying everything together. With the almond flavour in the cake, this dessert has a nice balance without being too rich or heavy. It’s a wonderful way to enjoy seasonal plums.

Plum Coffee Cake

Ingredients

For the cake:

1½ cups (180g) all-purpose flour

1 tsp. (5g) baking powder

¼ tsp. baking soda

¼ tsp. salt

½ cup (113g) unsalted butter, softened

¾ cup (150g) brown sugar

2 large eggs

1 tsp. (5ml) vanilla extract

½ tsp (2.5ml) almond extract

½ cup (120ml) plain yogurt

5-6 ripe plums, pitted and quartered

For the crumble topping:

½ cup (60g) all-purpose flour

⅓ cup (65g) granulated sugar

¼ cup (57g) unsalted butter, cold and cubed

½ tsp. cinnamon

For the drizzle

½ cup (60g) confectioners’ sugar

1-2 tbsps. (15-30ml) milk or cream

¼ tsp. vanilla extract

Instructions:

Preheat the oven to 350 F. Grease and line bottom of 9-inch spring form pan with parchment paper.

In a bowl, whisk together flour, baking powder, baking soda, and salt.

In a separate large bowl, cream together the butter and brown sugar until light and fluffy, about 2-3 minutes. Add yogurt and continue beating until combined. Add eggs one at a time, beating well after each addition, then stir in the vanilla extract.

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Gradually add the dry ingredients. Mix until just combined. Do not overmix.

Pour the batter into the prepared pan and spread it evenly. Add a layer of plums.

In a small bowl, mix the flour, sugar, and cinnamon. Add cold butter and rub with fingers until mixture resembles coarse crumbs. Sprinkle the crumble evenly over the plums.

Bake for 45 to 50 minutes, or until a toothpick inserted into the centre comes out clean and the top is golden brown. Depending on the juiciness of your plums, you may need to extend the baking time. Start checking for doneness at the 45-minute mark and adjust the time as needed.

Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.

For the drizzle:

In a small bowl, whisk together confectioners’ sugar, milk, and vanilla until smooth. Adjust the consistency by adding more milk if needed. Drizzle the icing over the cooled cake. Enjoy.

If using frozen plums: follow these steps to ensure your cake remains moist without becoming soggy. Place frozen plums in a colander over a bowl and allow them to thaw overnight to drain excess moisture. Gently pat dry with paper towels to absorb any remaining liquid. Coat plums with 1 tbsp. of all-purpose flour to absorb any excess moisture during baking. Use as directed.

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Source: vancouversun.com