Plum coffeecake

We had some plums (the prune plum kind) that were past their best and demanded to be used. They became the centerpiece of this easy to make coffeecake, which shows off their juicy, tart sweetness beautifully. I loved eating this cake -- each chunk consisting of comforting cake, sweet-crunchy streusel, and the juicy baked-up plums.

Behind the photo you can see the remaining plums, and a couple of the dwarf pumpkins that we harvested last week.

Recipe inspired by this.

Plum coffeecake with streusel

For streusel
1/2 cup all-purpose flour
1/4 cup firmly packed light brown sugar
1/2 cup walnuts
1/2 stick unsalted butter, cut into pieces and softened
1/2 tsp cinnamon
1/4 tsp freshly grated nutmeg

For cake batter
1 stick (1/2 cup) unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1 tsp vanilla
1 1/4 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt

8 plums, halved and pitted
Optional: 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.

Combine streusel ingredients and process in a food processor (or do it by hand) until combined well and crumbly.

Make cake batter: With an electric mixer beat butter with sugar until light and fluffy. 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. Arrange plum slices over it, slightly overlapping them. Sprinkle streusel over the cake and bake in the middle of oven 1 hour, or until a tester comes out clean. Cool cake slightly on a rack and sift confectioners' sugar over it, if using. Serve coffeecake warm or at room temperature.