Welcome to the enchanting world of seasonal baking, where the humble plum transforms into a star ingredient in this delectable **Plum Coffee Cake**. Imagine a moist, tender cake studded with sweet-tart plums, crowned with a buttery, crunchy streusel topping – a symphony of flavors and textures perfect for any time of day. This recipe captures the essence of late summer, offering a delightful way to savor the season’s bounty. Whether enjoyed with your morning coffee, a relaxed afternoon tea, or as a comforting dessert, this easy-to-make coffee cake is sure to become a cherished favorite.
Why You’ll Fall in Love with This Plum Coffee Cake!
There’s a special time of year, nestled between the sun-kissed sweetness of summer peaches and the crisp allure of autumn apples: plum season! And when plums are at their peak, bursting with vibrant color and juicy flavor, it’s an irresistible call to the kitchen. This plum coffee cake isn’t just a recipe; it’s a celebration of that fleeting, delicious moment.
I always advocate for enjoying fresh fruit as nature intended first – biting into a perfectly ripe plum, letting its juices run. But once you’ve had your fill, the possibilities for baking are endless. This particular coffee cake holds a special place in my heart, reminiscent of the comforting treats my mother used to bake. It brings back warm memories of sharing a slice with loved ones, its sweet aroma filling the air and spreading joy. This cake is designed for ease and enjoyment, proving that exceptional flavor doesn’t require complicated techniques. It’s the kind of comforting dessert that’s perfect for a leisurely brunch, a cozy afternoon pick-me-up, or a thoughtful gift to share with friends and neighbors. Every bite offers a delightful contrast: the soft, cakey base, the tender, slightly tart plums, and the glorious crunch of the streusel. It’s truly a seasonal masterpiece that you’ll want to bake again and again.
Essential Ingredients for Your Plum Coffee Cake:
Creating this magnificent plum coffee cake begins with gathering a few simple, high-quality ingredients. Each component plays a crucial role in achieving the perfect balance of flavor and texture:
- Dry Ingredients:
- All-Purpose Flour: The foundation of our cake, providing structure. Sifting it ensures a lighter, more tender crumb.
- Granulated Sugar: Sweetens the cake, balancing the tartness of the plums and contributing to a golden-brown crust.
- Salt: A pinch enhances all the other flavors, preventing the cake from tasting bland.
- Baking Powder & Baking Soda: These leavening agents work in harmony to create a light and airy texture. Baking soda reacts with acidic ingredients (like buttermilk), while baking powder provides consistent lift.
- Wet Ingredients:
- Large Eggs (Room Temperature): Room temperature eggs incorporate more evenly into the batter, resulting in a smoother, more emulsified mixture and a better rise.
- Vanilla Extract: A classic flavor enhancer that adds warmth and depth to the cake. Use good quality vanilla for the best results.
- Melted Unsalted Butter (or Oil): Butter contributes rich flavor and moisture. Melting it makes for an incredibly easy, no-mixer batter. While oil can be substituted for a slightly different texture, butter truly elevates the taste.
- Buttermilk (or DIY Substitute): Buttermilk is key to a tender, moist cake with a slight tang. Its acidity activates the baking soda, aiding in leavening. If you don’t have buttermilk, you can easily make your own by combining whole milk with a splash of apple cider vinegar or lemon juice and letting it sit for 5-10 minutes until slightly curdled.
- Fresh Plums: The star of the show!
- Choose ripe, yet still slightly firm plums. They will soften beautifully during baking, releasing their sweet juices. Wash them thoroughly, pit them, and cut them into quarters. The skin can be left on, as it softens and adds a lovely color and subtle texture. Any variety of plum will work wonderfully, so pick what looks best at your local market.
Crafting Your Irresistible Plum Coffee Cake: A Step-by-Step Guide
Making this plum coffee cake is a remarkably straightforward process, requiring minimal effort for maximum reward. You won’t even need a stand mixer! Here’s a detailed overview of the steps to ensure a perfect bake every time:
- Preparation is Key: Begin by preparing your plums. Wash them well, carefully cut them in half to remove the pit, and then quarter each half. This ensures even distribution and perfect bites of fruit throughout the cake. Also, if you’re making your own buttermilk, combine the milk and vinegar and set it aside to curdle while you gather other ingredients. It’s also a great idea to melt the butter for both the cake and the streusel at this stage, allowing them to cool slightly.
- Whip Up the Streusel Topping: In a separate bowl, combine the flour, sugar, salt, and cooled melted butter for the streusel. Use a fork or your fingertips to mix these ingredients until coarse, crumbly pieces form. For the ultimate crunch, I highly recommend making this topping first and placing it in the refrigerator while you prepare the cake batter. The colder the streusel, the more distinct and crunchy it will be after baking.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, salt, baking powder, and baking soda. Whisking ensures that the leavening agents are evenly distributed, promoting an even rise in your cake.
- Mix Wet Ingredients: In another bowl or a large measuring cup, whisk together the room temperature eggs, the prepared buttermilk (or its homemade substitute), vanilla extract, and the cooled melted butter for the cake. Ensure all ingredients are well combined.
- Unite Wet and Dry: Pour the wet ingredient mixture into the dry ingredients. Using a whisk, gently mix everything until just combined and smooth. Be careful not to overmix; overmixing can develop the gluten in the flour, leading to a tough cake. A few small lumps are perfectly fine.
- Assemble and Bake: Pour the luscious cake batter into your prepared baking pan (lined with parchment paper for easy removal). Arrange the plum quarters evenly over the batter, pressing them down ever so slightly. Finally, generously sprinkle the chilled streusel topping over the plums and batter.
- Bake to Golden Perfection: Transfer the cake to your preheated oven and bake until it’s beautifully golden brown on top, and a toothpick inserted into the center comes out clean. This typically takes about 30 to 35 minutes.
Helpful Tips for Coffee Cake Perfection!
Achieving a bakery-quality plum coffee cake at home is entirely within reach with these expert tips:
- Streusel Topping for Maximum Crunch: The secret to a perfectly crunchy streusel lies in keeping it cold. As mentioned, prepare your streusel first, then pop it in the fridge while you get the rest of the cake ready. The cold butter in the topping creates steam during baking, which helps the crumbs maintain their distinct shape and crisp texture, rather than melting into the cake batter.
- Choosing and Preparing Plums: Don’t be too picky about plum ripeness for this recipe. Both perfectly ripe, soft plums and those that are still a little firm will work beautifully. Firmer plums will hold their shape slightly better, while softer ones will melt into pockets of jammy goodness. The key is to wash, pit, and quarter them. There’s no need to peel the plums; their skin softens during baking and adds a lovely color and subtle tang.
- Melted Butter vs. Oil: While you can use vegetable oil, I highly recommend using melted butter for this cake. Butter imparts a richer, more complex flavor that truly elevates the coffee cake experience. It adds a depth that oil simply cannot replicate, making the cake taste more indulgent and homemade.
- The Buttermilk Advantage (and DIY Solution): Buttermilk is a magical ingredient for baking, contributing to a wonderfully tender and moist crumb. Its acidity reacts with baking soda, creating air pockets that make the cake light and fluffy. If you don’t keep buttermilk on hand, don’t fret! You can easily make a substitute by adding one tablespoon of apple cider vinegar or lemon juice to a measuring cup, then filling the rest of the way with whole milk to ¾ cup. Let it sit for 5-10 minutes until it slightly curdles, and voilà – instant buttermilk!
- Room Temperature Ingredients: Always ensure your eggs and milk are at room temperature. This allows them to emulsify more easily with the melted butter, creating a smoother, more uniform batter that bakes evenly and results in a lighter texture.
- Don’t Overmix the Batter: Once you combine the wet and dry ingredients, mix just until no dry streaks of flour remain. Overmixing develops gluten, which can make your cake tough and dense. A light hand is all you need for a tender crumb.
- Parchment Paper for Easy Release: Lining your baking pan with parchment paper is a game-changer. It not only prevents sticking but also makes it incredibly easy to lift the entire cake out of the pan for clean slicing and serving.
Recipe FAQs: Your Plum Coffee Cake Questions Answered
Absolutely not! For this plum coffee cake recipe, there’s no need to peel the plums. The skin softens beautifully during the baking process, adding a lovely natural color, a hint of texture, and even more nutritional value to your cake. Simply wash, pit, and quarter them.
This recipe is incredibly versatile and works wonderfully with other stone fruits. Feel free to substitute plums with peaches, nectarines, apricots, or even cherries. Each will impart its unique flavor profile, making for a delicious seasonal variation. Just ensure they are pitted and cut to a similar size as the plums.
To keep your plum coffee cake fresh and delicious, store it covered tightly at room temperature for the first 1-2 days. If you have leftovers beyond that, transfer them to an airtight container and refrigerate for up to 5 days. For longer storage, slices can be individually wrapped and frozen for up to 3 months, then thawed at room temperature or gently reheated.
While the streusel topping adds an incredible crunchy texture and a touch of elegance to this coffee cake, it is entirely optional. If you prefer a simpler cake or are short on time, you can certainly skip it. The cake will still be wonderfully moist and flavorful on its own. However, if you enjoy that delightful textural contrast, I highly recommend including it!
Yes, this plum coffee cake is an excellent make-ahead dessert. You can bake the entire cake a day in advance and store it covered at room temperature. The flavors often deepen overnight, making it even more delicious the next day. It’s perfect for brunches or entertaining guests without last-minute fuss.
The best way to tell if your coffee cake is done is by inserting a wooden skewer or toothpick into the center. If it comes out clean or with only a few moist crumbs attached (no wet batter), the cake is ready. The top should also be golden brown, and the cake should spring back lightly when gently pressed.
More Delightful Fruit Desserts to Explore:
If you loved this Plum Coffee Cake, you’re sure to enjoy these other fantastic fruit-filled desserts. They are perfect for celebrating the sweetness of the seasons!
- Best Blueberry Crumble Recipe
- Raspberry Cake with Sweet Cream Glaze
- The Best Apple Crumb Cake
- Cherry Pie Crumb Bars Recipe
We hope you enjoyed this recipe! If you tried making this wonderful Plum Coffee Cake, please let us know your thoughts and experience in the comments section below. Your feedback and ratings are greatly appreciated!
For best results, always refer to the helpful tips and frequently asked questions provided throughout this article before you begin baking.
Plum Coffee Cake
Author: Anna
This quick and easy Plum Coffee Cake is filled with ripe plums and topped with crunchy streusel! Enjoy it with coffee or tea, and savor the flavors of late summer in every bite.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Course: Dessert
Cuisine: American
Servings: 8 servings
Calories: 419 kcal
Equipment
- Mixing bowl
- Measuring cups
- Measuring spoons
- Whisk
- 9″ x 13″ baking pan
- Parchment paper
Ingredients
For the Cake:
- 1 ½ cup all-purpose flour
- ½ cup granulated sugar
- ¼ teaspoon salt
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- 2 large eggs, room temperature
- ¾ cup whole milk
- 1 tablespoon apple cider vinegar (for homemade buttermilk)
- ½ cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 lb plums, washed, pitted, and quartered
For the Streusel Topping:
- ¼ cup unsalted butter, melted and cooled
- ¾ cup all-purpose flour
- ⅓ cup granulated sugar
- ¼ teaspoon salt
Instructions
- Remove eggs and milk from the fridge to bring them to room temperature.
- Wash the plums, cut each in half, remove the pit, and then quarter each half.
- In a glass, mix ¾ cup whole milk and 1 tablespoon apple cider vinegar. Let it sit for 5-10 minutes to create homemade buttermilk.
- Melt the butter for both the cake (½ cup) and the streusel (¼ cup) and allow it to cool slightly.
- To make the streusel, combine ¼ cup melted cooled unsalted butter, ¾ cup all-purpose flour, ⅓ cup granulated sugar, and ¼ teaspoon salt in a mixing bowl. Stir with a fork until coarse crumbs form. Set aside, or for best results, refrigerate to chill.
- Preheat your oven to 375°F (190°C). Line a 9″ x 13″ baking pan with parchment paper, leaving an overhang on the sides for easy lifting.
- In a large mixing bowl, whisk together 1 ½ cup all-purpose flour, ½ cup granulated sugar, ¼ teaspoon salt, 2 teaspoons baking powder, and ¼ teaspoon baking soda.
- In a separate large measuring cup, whisk together the room temperature eggs, the prepared buttermilk, 1 teaspoon vanilla extract, and ½ cup cooled melted butter.
- Pour the wet ingredients into the dry ingredients. Whisk gently until just smooth and combined, being careful not to overmix.
- Pour the cake batter evenly into the prepared baking pan.
- Arrange the plum quarters over the top of the batter, pressing them down gently.
- Sprinkle the chilled streusel topping generously over the plums and cake batter.
- Bake for 30 to 35 minutes, or until the top is golden brown and a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool slightly in the pan before lifting it out using the parchment paper overhang. Slice and serve warm or at room temperature.
Notes
- The nutritional values provided are estimates and can vary based on the specific products used.
- For a dairy-free option or a lighter flavor, you can substitute melted butter in the cake with an equal amount of vegetable oil.
- Experiment with other stone fruits like peaches, apricots, nectarines, or cherries if plums are not in season or readily available.
- For an extra touch, dust the cooled cake with a light sprinkle of powdered sugar before serving.
Nutrition Information (per serving)
Calories: 419kcal |
Carbohydrates: 56g |
Protein: 6g |
Fat: 20g |
Saturated Fat: 12g |
Polyunsaturated Fat: 1g |
Monounsaturated Fat: 5g |
Trans Fat: 1g |
Cholesterol: 89mg |
Sodium: 208mg |
Potassium: 285mg |
Fiber: 2g |
Sugar: 28g |
Vitamin A: 824IU |
Vitamin C: 5mg |
Calcium: 92mg |
Iron: 2mg