This plum coffee cake bakes up sweet and fragrant with jammy sliced plums nestled in a buttermilk almond cake. Brush the plums with melted butter and sprinkle with sugar before baking for a caramelized sugar top.
Course Breakfast, brunch, Dessert
Keyword breakfast, brunch, cake
Prep Time 30minutes
Cook Time 1hour
Total Time 1hour30minutes
Servings 19-inch cake
Author Katiebird Bakes
For the cake:
1 and 1/2cups (188g)all-purpose flour
1/2cup (48g)almond flour
1/2cup (113g)unsalted butter, softened to room temperature
3/4cup (150g)granulated sugar
1/2cup (118 ml)buttermilk(or Greek yogurt thinned with milk)
3-4mediumplums, pitted and sliced thinly(about 3/4 lb before pitting)
1Tablespoon (12g)granulated sugar(for sprinkling on top)
For the cake:
Preheat oven to 350 degrees F. In a medium bowl, whisk together all-purpose flour, almond flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, with a hand mixer or stand mixer with the paddle attachment, beat butter and sugar together at high speed until light and fluffy, about 2 minutes.
Add eggs one at a time, beating on medium speed after each, until fully incorporated. Add vanilla and almond extracts and beat briefly to combine.
Add a third of the flour mixture and beat on low speed until combined, then add half the buttermilk and beat on low speed again. Repeat with remaining third of flour mixture, the rest of the buttermilk, and end with the last third of the flour mixture. Beat on low speed until the batter is smooth, but do not overmix.
Spread the batter into a greased 9-inch springform pan (or a high-sided 9" round cake pan, if you don't have a springform). Arrange sliced plums, skin up in whatever pattern you like, over top of the batter. Feel free to really crowd them in there - the higher the plum-to-cake ratio, the better.
Brush melted butter evenly over top of the plums and cake batter. Sprinkle the remaining tablespoon of sugar evenly over top. Bake for 45-50 minutes, until risen, browned, and a tester inserted in the center of the cake comes out clean or with a few moist crumbs.
Cool completely before serving at room temperature!
Adapted from my rhubarb cake.Storage: Cake with keep, well-wrapped at room temperature, for up to 2 days. It will keep 3-4 days in the fridge. I think it's best served at room temperature!Buttermilk: if you don't have buttermilk, you can make it by combining 1/2 cup of regular milk with 1/2 Tablespoon of vinegar and let sit for 5 minutes. Alternatively, use Greek yogurt thinned with a little milk to replace the buttermilk.Almond flour: if you don't have almond flour, you can substitute 1/4 cup (31 grams) additional all-purpose flour in its place.
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