Plum Almond Coffee Cake

A tender, buttery coffee cake topped with sliced plums and a golden almond streusel, baked until the fruit softens and the crumb stays moist all the way through.

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Prep Time 20

Cook Time 45

Total Time 1 5

Course Breakfast

Cuisine American

Servings Servings

Equipment

9-inch round baking pan used to bake the coffee cake
Mixing bowl used to make the cake batter
Hand mixer used to cream the butter and sugar
Rubber spatula used to fold the batter and scrape the bowl
Cutting board used to pit and slice the plums
Measuring Cups used to portion all ingredients accurately
Wire cooling rack used to rest the cake after baking

Ingredients

Streusel Topping

½ cup all-purpose flour 63 g
½ cup sliced almonds 45 g
⅓ cup packed brown sugar 65 g
¼ teaspoon cinnamon 0.5 g
4 tablespoons cold unsalted butter cut into small pieces (57 g)

Cake

1½ cups all-purpose flour 188 g
1½ teaspoons baking powder 6 g
¼ teaspoon salt 1.5 g
½ cup unsalted butter softened (113 g)
¾ cup granulated sugar 150 g
2 large eggs
1 teaspoon pure vanilla extract 5 ml
½ teaspoon pure almond extract 2.5 ml
½ cup sour cream 120 g
4 to 5 medium plums pitted and sliced into thin wedges (about 350 g)

Instructions

Preheat the oven to 350°F (175°C) and grease a 9-inch baking pan, then line the bottom with parchment paper.
Make the streusel by combining the flour, sliced almonds, brown sugar, and cinnamon in a medium bowl, then work in the cold butter pieces with fingertips until the mixture forms coarse, pea-sized clumps. Refrigerate until needed.
Whisk together the flour, baking powder, and salt in a bowl and set aside.
Beat the softened butter and granulated sugar together with a hand mixer on medium speed for 2 to 3 minutes, until light and fluffy.
Add the eggs one at a time, beating well after each addition, then mix in the vanilla and almond extracts.
Reduce mixer speed to low and add the flour mixture in three additions, alternating with the sour cream, beginning and ending with the flour, mixing just until combined after each addition.
Spread the batter evenly into the prepared pan, then arrange the plum slices on top in a single, slightly overlapping layer.
Remove the streusel from the refrigerator and scatter it evenly over the plums.
Bake for 45 to 50 minutes, until a toothpick inserted in the center comes out clean and the streusel is deep golden.
Cool in the pan on a wire rack for at least 20 minutes before slicing and serving.

Notes

Slightly underripe plums hold their shape better during baking and release less juice into the batter; very ripe plums will be softer and jammier.
Swap the plums for sliced nectarines, peaches, or pitted cherries when plums are not in season.
The almond extract is what gives this cake its distinct flavor. Reduce to ¼ teaspoon for a more subtle almond note.
Store covered at room temperature for up to 2 days, or refrigerate for up to 4 days. Bring to room temperature before serving for the best texture.
The streusel can be made a day ahead and kept refrigerated until ready to use.
Macros estimate (per serving, based on 9 servings): Calories ~360 | Protein ~6g | Fat ~18g | Carbs ~46g

Keyword cake, coffee cake

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