Plum Coffee Cake
From Gourmet 1995
- For streusel
- 1 cup all-purpose flour
- 1/2 cup firmly packed light brown sugar
- 1/2 cup walnuts
- 3/4 stick (6 tablespoons) unsalted butter, cut into pieces and softened
- 1 teaspoon cinnamon
- 1/4 teaspoon freshly grated nutmeg
- For cake batter
- 1 stick (1/2 cup) unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 pound plums (4 to 5 medium), sliced
- confectioners' sugar for sifting over cake
- Preheat oven to 350°F. and butter and flour a 9-inch round or square baking pan at least 2 inches deep.
- Make streusel:
- In a food processor pulse together streusel ingredients until combined well and crumbly.
- Make cake batter:
- In a bowl with an electric mixer beat butter with sugar until light and fluffy and add eggs, 1 at a time, beating well after each addition, and vanilla. Sift in flour with baking powder and salt and beat until just combined.
- Spread cake batter in pan, smoothing top, and arrange plum slices over it in slightly overlapping concentric circles. Sprinkle streusel over plum slices and bake cake in middle of oven 1 hour, or until a tester comes out clean. Coffeecake may be made 1 week ahead: Cool cake completely in pan on a rack and freeze, wrapped well in plastic wrap and foil. Reheat cake, unwrapped but not thawed, in a preheated 350°F. oven until heated through, 35 to 40 minutes. Cool cake slightly on a rack and sift confectioners' sugar over it. Serve coffeecake warm or at room temperature.