Pillow Soft Plum Coffee Cake

Pillow-soft Plum Coffee Cake - you will make this cake over, and over, and over again! with whatever fruit or berries you have on hand of course!
Kids are back in school and I am savoring every single second of the 3 week break between my school semesters. While I thoroughly enjoy school, not having due dates to fulfill really makes me appreciate all the free time I have right now.  That, and the bucket of plums I was generously gifted by my parents just begged for me to get into the kitchen and bake a good coffee cake. You know, moist, fluffy, with fruits speckled throughout – everything a coffee cake should be, and this one is all of that and more!

Pillow-soft Plum Coffee Cake - you will make this cake over, and over, and over again! with whatever fruit or berries you have on hand of course!
As I was tweaking my Blueberry Muffin cake (I told you it’s versatile!) recipe, I was thinking just how much I love recipes like this. Don’t have yogurt but have sour cream? No problem! Want to use butter instead of oil? Sure! Plums are in season and you want to bake something? Go for it! Stone fruits are good to eat on their own, with all the fiber they’re packed with, but coffee cakes especially appreciate the plums’ tartness when baked.

Pillow-soft Plum Coffee Cake - you will make this cake over, and over, and over again! with whatever fruit or berries you have on hand of course!

Using the sour cream instead of milk in the cake leaves the crumb very white, not yellow and for whatever reason I really like that.
By the way, this is one of those recipes that even if you have not baked a thing in your life, it should still come out perfect 🙂

Pillow Soft Plum Coffee Cake

Coffee Cake Ingredients:
2 cups flour, all-purpose
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup melted butter (2 sticks)
1 1/2 cup sugar, granulated
4 eggs
1 cup sour cream
4 cups plums, cut to 1/2 inch cubes

Streusel Topping
5 Tbsp cold butter, cut up
3/4 cup flour, all purpose
1/2 cup sugar, granulated

Preparation:
Preheat oven to 350F. Place rack in the middle. Spray a 9×12 baking dish with a non stick spray, or butter the form, sprinkle with flour and shake out the excess.

Make the streusel topping
Combine butter, sugar and flour and pulse until crumbly and pea size or smaller crumbs form. Alternatively use a fork to achieve the same result. Set aside.

Pillow-soft Plum Coffee Cake - you will make this cake over, and over, and over again! with whatever fruit or berries you have on hand of course! Make the cake:
Combine eggs, sugar and butter together and mix until thoroughly combined.

Pillow-soft Plum Coffee Cake - you will make this cake over, and over, and over again! with whatever fruit or berries you have on hand of course!

Add sour cream and stir until smooth again. Add the flour, baking powder, baking soda, salt  and stir again with minimal amount of strokes.

Pillow-soft Plum Coffee Cake - you will make this cake over, and over, and over again! with whatever fruit or berries you have on hand of course!

Add cut up plums and gently fold everything together. Transfer to a baking dish and sprinkle with streusel topping. Bake for 35-45 minutes or until a toothpick inserted in the middle comes out clean. Serve hot with a scoop of ice-cream or cold,  sliced into squares.

Pillow-soft Plum Coffee Cake - you will make this cake over, and over, and over again! with whatever fruit or berries you have on hand of course!

Pillow Soft Plum Coffee Cake

Prep time:
Cook time:
Total time:
Serves: 9in x 12in baking dish (12 squares)

Ingredients

Coffee Cake

  • 2 cups flour, all purpose
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 cup melted butter (2 sticks)
  • 1½ cup sugar, granulated
  • 4 eggs
  • 1 cup sour cream
  • 4 cups plums, cut to ½ inch cubes

Streusel Topping

  • 5 Tbsp cold butter, cut up
  • ¾ cup flour, all purpose
  • ½ cup sugar, granulated

Instructions

  1. Preheat oven to 350F. Place rack in the middle. Spray a 9x12 baking dish with a non stick spray, or butter the form, sprinkle with flour and shake out the excess.

Make the streusel topping -

  1. Combine butter, sugar and flour and pulse until crumbly and pea size or smaller in size crumbs form. Alternatively use a fork to achieve the same result. Set aside.

Make the cake:

  1. Combine eggs, sugar and butter together and mix until thoroughly combined.
  2. Add sour cream and stir until smooth again. Add the flour, baking powder, baking soda, salt and stir again with minimal amount of strokes.
  3. Add cut up plums and gently fold everything together. Transfer to a baking dish and sprinkle with streusel topping. Bake for 35-45 minutes or until a toothpick inserted in the middle comes out clean. Serve hot with a scoop of ice-cream or cold, sliced into squares.

Nutrition Information

  • Serving size: 3in x 3in square

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Pillow-soft Plum Coffee Cake - you will make this cake over, and over, and over again! with whatever fruit or berries you have on hand of course!

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Comments

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  • valyastasteofhome

    This coffee cake looks so delicious Msrina! Our plums are not ready to harvest yet. Can’t wait to try this one. 😉

    · Reply
    • I am still secretly envious of your garden)))

      · Reply
  • Your coffee cake looks so moist and I loved the addition of plums and the toppings. Yum!

    · Reply
  • cassie

    in the instructions where u say add flour baking soda and baking powder, u forgot to write add salt, I’m sorry just a heads up.

    · Reply
    • Good eye Cassie! Thanks! I’ll go add it now 🙂

      · Reply
  • Julia

    Мариночка, я в восторге от этого пирога, домашним тоже очень понравился. Придеться наморозить слив чтоб можно было печь зимой ((: Спасибо что радуешь нас новыми рецептами, ты просто умничка!

    · Reply
    • Спасибо Юлия за твои теплые слова 🙂 Я очень рада что вам понравилось! Если что, то яблоки или любые ягоды тоже хороши в этом пироге 🙂

      · Reply
  • This looks sooooo good, I had to share, and now I need to go find plums so I can make it 🙂

    · Reply
    • Hi Sue! Thanks for sharing! You can use any fruit or berry you might have already 🙂 it works well with apples, peaches, apricots, or any kind of berry as well.

      · Reply
  • Oksana

    Made this delicious coffee cake this evening and everyone loved it! I too have parents with a plum tree and a plethora of plums I didn’t know what to do with. Definitely a repeat recipe. Thank you so much!!!

    · Reply
    • Oh that’s awesome to hear Oksana! Thanks so much for your feedback!

      · Reply
  • Tatyana

    Marina, Your recipes are always amazing and pictures are just gorgeous. It’s like I can almost pick up a piece from my screen and eat it. I live in a very cold environment and when we get a supply of plums here, they taste nasty and plastic. Can you please suggest what kind of fruit can I substitute for plums? Thank you!

    · Reply
    • Hi Tatyana, thank you so much for such a sweet comment!
      You can substitute plums with: apricots, apples, raspberries, strawberries, blueberries, blackberries, or any other berry for that matter. They can be fresh or frozen. If using frozen, do not let them thaw, just add then frozen and bake. Have a good day and good luck in your baking adventures 🙂

      · Reply
  • Tatyana

    Thank you Marina for your reply, I greatly appreciated it! Will let you know how the coffee cake turns out! I am so excited!

    · Reply
  • Hi Marina, I made this coffee cake (with a few changes ) and it turned out great! Thanks for the wonderful recipes you share with us!

    · Reply
  • […] I got the idea for a fresh plum coffee cake with streusel topping from Marins’s blog – Let The Baking Begin,where she uses her versatile blueberry coffee cake recipe to create a simple cake with plums […]

    · Reply
  • Olya

    Is there anything I can substitute for baking soda?

    · Reply
    • Just put 2 teaspoons of the baking powder instead.

      · Reply
  • Tatyana

    Marina you are absolutely amazing! I made your coffee cake with streusel and it was yummy!!!! I couldn’t get enough and it lasted several days at my house, tasting just as fresh and moist as 1st day and I loved it!!! Thank you for another great recipe!!!!! I also wanted to let you know that I used 1/2 c sour cream and 1/2 buttermilk and it was yummy!!!!!!Thank you again!

    · Reply
  • Janina

    I made this cake for my mother and it was just delicious! I did add vanilla to the cake and increased the amount of butter in the topping, as I light a chunky crumb topping. And next time I will increase the amount of crumb topping as well. This cake is keeper and I will be making it often. Thank you for this lovely cake recipe!

    · Reply
  • Alena

    I made this cake the other day and took it to my parers house, everyone absolutely loved it! Not too sweet, just perfect. The only thing that I did different is that I used half of the given amount of regular flour and half of almond flour for the topping. Thank you for such a simple and tasty recipe!

    · Reply
    • That’s great Alena! Thanks for the tip about the almond flour. I bet it was even more delicious with the almond flour!

      · Reply
  • Nadia

    This is one of our favorite desert dishes. It quick and easy. Can be done anytime of the day. My kids just love it. I sprinkle some powder sugar on top right after I take it out from oven and it enhances the crumble on top. I use any fruit I have, apples with cinnamon, peaches, frozen blueberries or mixture of everything. It’s good. Been doing it almost regularly. Thanks for a great recipe.

    · Reply
    • Thanks Nadia for such wonderful review! Powdered sugar is like magic, it makes everything look even more appetizing and amazing, doesn’t it?

      · Reply

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