Golden Plum Coffee Cake

This twist on the classic coffee cake is so great for summer, and a great way to highlight some beautiful local fruit. These fresh golden plums are so bright and tart, they are perfectly paired with a sweet coffee cake and a cup of hot coffee. This is even a great way to use up plums that are over-ripened. You don’t want those beautiful fruits to go to waste!

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Photo by Grace Holyoke (2019)

Coffee cake is somewhat muffin-like. It’s a slightly denser cake but is still very moist. Coffee cake is usually cinnamon-spiced and topped with a crumble or streusel. I love coffee cake – and I think the addition of a tart stone fruit such as the golden plums adds a really great element to it that I didn’t know coffee cake needed.

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Photo by Grace Holyoke (2019)

I add some chopped almonds to the crumb topping to add a bit of texture, but if you are looking for a nut-free version of this cake just leave them out! I used the Golden plums from my weekly Fresh box, but if you don’t have golden plums, regular plums will do- or any other stone fruit you have!

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Photo by Grace Holyoke (2019)

The fruit-to-cake ratio is perfect in this recipe- which is really important when you want to highlight this beautiful local fruit.

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Photo by Grace Holyoke (2019)

You can make these as one big cake, or you could make them into coffee cake muffins. If you make them into muffins, reduce the baking time by 10 minutes. This recipe keeps really well at room temperature, or keep it in the fridge to extend it’s life. I hope you all enjoy this delicious twist on a classic coffee cake! I’m so happy with how it turned out.

Golden Plum Coffee Cake

For the cake:
  • 1/2 cup unsalted butter, softened to room temperature (1 stick)
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup Greek yogurt
  • 1 1/3 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 10-12 golden plums, pitted and halved (or 3-4 regular plums, sliced)
For the crumb topping:
  • 1/2 cup all-purpose flour
  • 1/4 cup brown sugar
  • 1/2 teaspoon cinnamon
  • Pinch nutmeg
  • 3 Tablespoons vegetable oil, I used avocado oil
  • 1/4 cup chopped almonds
For the cake:
  1. Preheat oven to 350 degrees F.  In a large bowl, with a hand mixer or stand mixer with the paddle attachment, beat butter and sugar together at high speed until light and fluffy, about 2 minutes.

  2. Add eggs one at a time, beating on medium speed after each, until fully incorporated.  Add vanilla and Greek yogurt, and beat on low to medium speed until incorporated.

  3. Add flour, baking powder, baking soda, and salt, and beat on low speed until mixture is just combined.  Do not overmix.  Remove the mixer attachment and fold in any remaining flour pockets with a spatula if needed.

  4. Spread the batter into a greased 9-inch springform pan (or a high-sided 9″ round cake pan, if you don’t have a springform).  Arrange halved plums, cut side down, over top of the batter.  Feel free to really crowd them in there – the high the plum-to-cake ratio, the better.  Top with crumb topping before baking (see below).

For the crumb topping:
  1. Combine flour, brown sugar, cinnamon, and nutmeg in a medium bowl. Add the oil and mix until the mixture resembles wet sand with some pea-sized crumbs.  Stir in the sliced almonds until combined.

Finish the cake and bake:
  1. Sprinkle crumb mixture evenly over top of the plums and cake batter.  Bake for 55-60 minutes, until risen, browned, and a tester inserted in the center of the cake comes out clean or with a few moist crumbs.

  2. Cool completely before serving.




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