Plum Pecan Streusel Coffee Cake
Author: 
Recipe type: Breakfast, Brunch, Dessert
Cuisine: Summer
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Feel free to substitute fresh peaches for the plums or, as we move into fall, pear slices.
Ingredients
  • For the Streusel:
  • ¼ c. All-Purpose Flour
  • ¼ c. Brown Sugar
  • ¼ tsp. ground Cinnamon
  • ⅛ tsp. Salt
  • ½ c. chopped Pecans
  • 2 Tbsp. Unsalted Butter, meltedFor the Cake:
  • 1½ c. All-Purpose Flour
  • 1 tsp. Baking Powder
  • ½ tsp. Baking Soda
  • ½ tsp. Salt
  • ½ tsp. ground Cinnamon
  • ¼ tsp. freshly grated Nutmeg
  • 6 Tbsp. Unsalted Butter, softened
  • ¾ c. Sugar
  • 2 Eggs
  • 1 tsp. Vanilla
  • ½ c. Sour Cream
  • 3 large Plums, cut in 8ths, or about 8 Italian Plums, halved
Instructions
  1. Preheat oven to 350°. Line an 8"x8" baking pan with parchment paper and grease with butter or cooking spray.
  2. First, make the streusel topping. In a small bowl, combine ¼ c. flour, ¼ c. brown sugar, ¼ tsp. cinnamon, ⅛ tsp. salt, and pecans. Drizzle the melted butter over the mixture and stir with a fork until large crumbs form. Set aside.
  3. In a medium bowl, whisk together 1½ c. flour, baking powder, baking soda, ½ tsp. salt, ½ tsp. cinnamon, and nutmeg. In the bowl of an electric mixer, cream together the softened butter and sugar until light. Beat in the eggs, one at a time. Add the vanilla extract and sour cream and continue to beat until well combined. Add the dry ingredients and mix on low until just incorporated.
  4. Spread the cake batter evenly in the prepared pan. Arrange the plum wedges on top, pretty purple skin side up. Sprinkle the pecan streusel over the cake. Bake until a tester inserted in the center of the cake comes out clean, about 45 minutes. Allow to cool for 5-10 minutes in the pan, then carefully lift the cake from the pan and allow to cool on a wire rack for another 10 minutes or so. Cut and serve warm.
Recipe by strawberryplum at http://www.strawberryplum.com/plum-pecan-streusel-coffee-cake/