Thursday, 8 October 2015

Plum Streusel Coffee Cake

I have always loved coffee cake. I especially like the fact that as soon as you put the word coffee in front of cake it becomes entirely appropriate to eat it for breakfast. I gotta say that when I woke up to snow last Saturday, curling up on the couch with a piece of this, a cup of coffee and some terrible TV really hit the spot.

Obviously, the streusel is the best part, but even so, I felt like this recipe had a LOT of it. I used 3/4 of what it makes and there was still a (not so) healthy layer of the good stuff on top. I'm pretty sure you could use any kind of fruit, but plums are so delicious right now and they make for beautiful colour.
Plum Streusel CoffeecakeFrom Epicurious
Streusel1 cup all-purpose flour1/2 cup firmly packed light brown sugar1/2 cup walnuts3/4 stick (6 tablespoons) unsalted butter, cut into pieces and softened1 teaspoon cinnamon1/4 teaspoon freshly grated nutmeg
batter1 stick (1/2 cup) unsalted butter, softened3/4 cup granulated sugar2 large eggs1 teaspoon vanilla1 1/4 cups all-purpose flour1 teaspoon baking powder1/2 teaspoon salt3/4 pound plums (4 to 5 medium), sliced
Preheat oven to 350°F. and butter and flour a 9-inch round or square baking pan at least 2 inches deep.Make streusel:In a food processor pulse together streusel ingredients until combined well and crumbly.Make 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 until just combined. Spread 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 a rack and freeze, wrapped well in plastic wrap and foil. Reheat cake, unwrapped but not thawed, in a preheated 350°F. oven until heated through, 35 to 40 minutes. Cool cake slightly on a rack and sift confectioners' sugar over it. Serve coffeecake warm or at room temperature.

No comments:

Post a Comment