Easy plum streusel coffee cake

Perfect late summer dessert! Made with purple Italian plums and buttery cinnamon streusel.



Cinnamon streusel



  1. Preheat oven to 180°C (350°F), with a rack in the center of the oven. Butter the bottom and sides of a 23-cm (9-inch) springform pan, line the bottom with greased parchment paper, then dust the insides of the pan with flour.
  2. Make the streusel: Place flour, sugar, cinnamon and butter in a medium bowl. Mash all ingredients together with a pastry cutter (or use a food processor) until you get a crumbly mixture. Place in the refrigerator to chill as you make the cake.
  3. Make the cake: Use either a whisk and a bowl or a mixer and beat butter and sugar until smooth and fluffy, a few minutes. Crack in the eggs one at a time, whisking after each addition. Stir in vanilla and salt. Then sift in flour and baking powder and whisk until combined. You want a smooth but thick batter.
  4. Scrape batter into prepared pan and smooth the top. Remove stones from plums and slice them into 4 wedges. Cover the whole cake with plum slices, one next to the other, until no empty spots are left. Sprinkle with streusel. Bake cake for 50-60 minutes, until the top is golden brown and fragrant (and a cake tester inserted in the center comes out clean. It can have plum residue on it, as those will be juicy, but you don’t want to see the actual beige batter on the cake tester.)
  5. Cool cake for 30 minutes or more before removing from the pan. Dust with powdered sugar before serving.


MAKE AHEAD: You can freeze the cake once it is baked. Don’t sprinkle it with powdered sugar. Instead, wrap it well once it has cooled and freeze for up to 2 months. Once you take it out, don’t thaw it. Simply reheat it frozen, in an oven set to 180°C (350°F), for 35-40 minutes.

Recipe adapted from Gourmet, via Epicurious.