Cooking Lesson #681: Plum Coffee Cake With Oatmeal Streusel Topping

…from the Perspectives’ Kitchen

How you doin’? Plums are still in season and this rich, moist Plum Coffee Cake with a crisp Oatmeal Streusel Topping is perfect for fall! The cake is a sour cream coffee cake swirled with cinnamon and brown sugar, studded with ripe black plums and topped with a buttery oat topping flavored with cinnamon and nutmeg. You can never have enough cinnamon. Serve the cake alongside a hot cup of coffee or tea… or a cold glass of milk!
 
The key to making a good coffee cake is to not over-bake it. Remove the coffee cake from the oven when a knife inserted into the center comes out almost clean; allow the cake to finish baking as it sits on the countertop to cool, yielding a wonderfully moist cake. You can assemble the coffee cake the night before, just wrap it and keep it in the refrigerator until you’re ready to bake it the next morning. Let it sit out for 15-30 minutes before baking;  you may have to add 5-10 minutes to the total bake time to account for the chilled batter.
 
If you can’t find plums, substitute with any other soft fruit, peaches, pears, blueberries. If you want to use apples, you should soften the cut pieces in a saucepan with a little butter for a few minutes.
 
Prep time:  30 minutes
Bake time:  65-75 minutes
Yield:  8 servings
 
Ingredients 
For the oatmeal streusel topping
3/4 cup unbleached white all-purpose flour
3/4 cup old fashioned rolled oats, lightly processed or cut
1 cup firmly packed light brown sugar
1 tablespoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon kosher salt
3/4 cup unsalted butter, melted
 
For the cinnamon swirl
2/3 cup firmly packed light brown sugar
1 tablespoon ground cinnamon
1 teaspoon cocoa powder
 
For the cake
2-1/2 cups unbleached white all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground ginger
1/2 cup unsalted butter room temperature
3/4 cup granulated sugar
1/2 cup firmly packed light brown sugar
1-1/4 cup sour cream room temperature
1/4 cup olive oil
2 teaspoons pure vanilla extract
1 teaspoon almond extract
3 large eggs room temperature
4 black plums cut into 1/2-inch cubes (about 4 cups), divided
 
Directions

1. Preheat the oven to 350°F.
2. Grease a 9-inch springform pan (or two 7" springform pans) with butter or cooking spray and line the base with parchment paper. 
3. Dust with flour, tapping out the excess and set aside.

To make the streusel

1. In a medium-sized bowl combine the flour, oats, brown sugar, cinnamon, nutmeg and salt.
2. Using a spatula, add in melted butter and mix until everything comes together and set aside.

To make the cinnamon swirl

1. Combine all ingredients in a small bowl and set aside.

To make the cake

1. Mix the all-purpose flour, cinnamon, baking powder, baking soda, salt, grated nutmeg and grated ginger together in a separate bowl and whisk to combine and set aside.
2. In the bowl of a stand mixer fitted with the paddle attachment, add the butter, granulated sugar and brown sugar.
3. Turn the mixer to medium-high speed and mix until light and fluffy, about 3 minutes.
4. Turn the mixer to low and add the sour cream, olive oil and vanilla and almond extracts and mix to combine.
5. Stop the mixer to scrape down the bowl, then add the eggs one at a time, beating well after each addition.
6. Finally, slowly add the dry ingredients into the mixer and mix just until incorporated. Remove the bowl from the mixer and fold in a little more than half of the diced plums.
7. Pour half of the batter into the prepared pan and sprinkle with the cinnamon swirl mixture.
8. Spread the remaining batter on top of the filling; using a table knife, gently swirl the batter.
9. Level the top of the cake, add the remaining plum pieces on top and gently press them in. Sprinkle the streusel over the top crumbling it into the size of peas.
10. Bake the cake for 65-75 minutes, or until the streusel is a rich golden color and a knife inserted in the center comes out almost clean.
11. Remove the cake from the oven and allow it to cool for 20-25 minutes before cutting and serving.

​ChefSecret:  If you can’t find plums, substitute with any other fruit like peaches, pears, blueberries or apples.

Quip of the Day:  Q. What's worse than finding a worm in a plum? A. Finding half a worm!
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Do you have a question or comment? Send your thoughts to ed@perspectives-la.com.  All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide .
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To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America and/or American Red Cross.

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                                                                         ©PERSPECTIVES/The Consulting Group, LLC, 2023

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