Plum Streusel Coffee Cake

With fresh plums being in season and with my love of streusel, making this cake was just a matter of time. With the streusel made in advance, and my stand mixer at the ready – I knew this would be quick and easy to put together.

Whatever type of coffee cake, pie or muffin I see with streusel, I must have it. There it is. I’m a streusel addict. I’ve gone as far as saying – “I’ll eat anything with streusel on it!” Okay. Guess I better back off on that one a little…

Thinking of why I’m so taken with the crumbly topping, I’m back in Mom’s kitchen. She used to make this cake with the most fantastically, delicious, crunchy streusel on top, that we as kids, were known to pick off and eat – sans the cake part. To be honest, we’d also pick out the raisins that had been lovingly included in the cake base.  Perhaps that’s why she stopped making it…? Perhaps it was because it was so labour intensive…? When I picture her this cake, she’s holding the bowl in the crook of her arm – and using her fist to beat, I mean seriously pummel, the batter. ‘Yeast Cake’ – was what she called it. And even though this cake had raisins which as kids we thought had no place in the soft, buttery, yummy cake – I’d give anything to be in my Mom’s kitchen right now, having some of this cake with her. Hell, I’d even eat the raisins!


Plum Streusel Coffee Cake

This recipe from Epicurious said to use either a 9″ round or square pan – if you want to remove the entire cake, use a springform pan – lined with parchment, then buttered and floured. If you feel there’s too much streusel, as some did in the reviews for this recipe, freeze it for future baking!

For streusel:

3/4 cup all purpose flour
1/2 cup firmly packed light brown sugar
1/2 cup chopped walnuts (omit if you don’t have or don’t like)
3/4 stick (6 tablespoons) unsalted butter, cut into pieces
1 tsp cinnamon
1/4 tsp freshly grated nutmeg
For cake batter:
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1 tsp vanilla
1 1/4 cups all purpose flour
1 tsp baking powder
1/2 tsp salt
3/4 pound plums, any variety, sliced, no need to peel
Preheat oven to 350°.
Butter a 9-inch round springform pan, line with parchment, then butter and flour again – to easily remove the whole cake.
The streusel:
In a food processor pulse together streusel ingredients until combined and
crumbly, or combine by hand, in a large bowl.
The cake batter:
In a bowl with an electric mixer beat butter with sugar until light & fluffy, then add eggs, 1 at a time, beating well after each addition – then add the vanilla.
Sift in flour with baking powder & salt, beat until just combined.
Spread cake batter in pan, smoothing top, and arrange plum slices over it in concentric circles.
Sprinkle streusel over plums and bake in middle of oven approx 40 – 45 minutes or until a tester comes out clean.
Remove from oven and let cool on a wire rack.