Plum Coffee Cake

Plum Cake with Crumb Topping (Pflaumenkuchen mit streusel)

Published: Thursday, October 04, 2007, 5:15 AM Updated: Thursday, October 04, 2007, 5:30 AM

Judy Walker, The Times-Picayune

Save this recipe to use with cherries, peaches, nectarines, apricots, apples (cut in thin slices) or any fresh ripe fruit in season.

Makes 10 to 12 servings


1/2 cup butter, (1 stick) cut in small pieces

1 cup sifted flour

1 egg

1/2 cup sugar

Pinch of baking powder

1 teaspoon grated lemon rind

Slivered almonds

1 1/2 to 2 pounds ripe* plums, cut in quarters

Crumb topping

1 cup sifted flour

1/2 cup sugar

Pinch of cinnamon

1 stick butter

Make the cake: With your hands, work together 1 stick butter, 1 cup flour, egg, 1/2 cup sugar, baking powder and lemon rind into a pliable dough. Press dough into a greased 9-inch round spring form pan, onto the bottom and half-way up the sides. Refrigerate for 1 hour.

Preheat oven to 350 degrees.

Sprinkle dough with slivered almonds and place plums on top, on their sides, in a circular pattern.

Make crumb topping: Mix 1 cup flour, 1/2 cup sugar and cinnamon together. Cut butter into small pieces and work with your fingertips into the dry mixture, until crumbs form. Sprinkle over plums and bake for 30 to 40 minutes, or until crust and crumbs are golden brown.

*If fruit is not that ripe, parboil it lightly. Taste one of the plums first. Quarter them and put them in a single layer in a pan with water to cover (and a little sugar if needed). Bring water to a boil, then turn it off and let plums sit for a while to soften just slightly. Drain plums and use as directed in recipe.