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Pears and Plums
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Plum Streusel Coffeecake
Gourmet September 1995
cup all-purpose flour
cup firmly packed light brown sugar
stick (6 tablespoons) unsalted butter, cut into pieces
teaspoon freshly grated nutmeg
stick (1/2 cup) unsalted butter, softened
cup granulated sugar
teaspoon vanilla extract
cups all-purpose flour
teaspoon baking powder
pound plums (4 to 5 medium), sliced
oven to 350 degrees F. and butter and flour a 9-inch round or square baking pan at
least 2 inches deep.
streusel: In a food
processor pulse together flour, brown sugar, walnuts, butter, cinnamon and
nutmeg until combined well and crumbly.
cake batter: In a bowl with
an electric mixer beat butter with sugar until light and fluffy and add
eggs, 1 at a time, beating well after each addition, and vanilla.
Sift in flour with baking powder and salt and beat
cake batter in pan, smoothing top, and arrange plum slices over it in
slightly overlapping concentric circles.
Sprinkle streusel over plum slices and bake cake in middle of oven 1
hour, or until a tester comes out clean.
Coffeecake may be made 1 week
ahead: Cool cake completely in pan on rack and freeze, wrapped well in
plastic wrap and foil. Reheat
cake, unwrapped but not thawed, in a preheated 350-degree F. oven until heated
through, 35 to 40 minutes. Cool
cake slightly on a rack and sift confectioner's sugar over it, if desired. Serve coffeecake warm or at
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