Recipe: Shiro Plum Coffee Cake


I love when it is time to harvest the Shiro plums in the garden. This year, I really had to dodge the wildlife, who also discovered how delicious these small, yellow stone fruits are. They have a slightly tart flavor which develops as they bake, which makes for an excellent jam or pastry. This time I decided that I wanted a faster result then jam, so I opted to make a fruit-topped crumb coffee cake.

What you'll need:

Plums:
3 cups of Shiro plums, cut up with pits removed
(Keep the excess juice with the plums, but set 3 tsp. aside.)
1 tsp. lemon juice
1 tsp. vanilla extract

Cake:
1 ½ ounces of butter
½ cup granulated sugar
1 egg
1 tsp vanilla extract
½ cup skim milk
1 ½ cups AP flour
2 ½ tsp baking powder
½ tsp Himalayan pink salt

Crumb topping:
1 ¼ cup flour
1 stick of butter (4 ounces)
½ cup granulated sugar

Mixer
9 inch cake pan (a spring form pan would make it easier to remove the cake)
Parchment paper
Pan spray
Powdered sugar
Sifter

Directions:

For the crumb topping, melt the butter and add it to the flour and sugar. You can mix it by hand or with a fork. You’ll want large coffee cake crumbs. Set aside.

Combine the lemon juice with the Shiro plums. Set aside.


Using a mixer, cream the butter and sugar together, scraping down the sides periodically. Add the egg and vanilla. Scrape the sides of the mixing bowl to make sure the ingredients are incorporated well.

Slowly add the skim milk, scraping down the sides afterwards.

Add the flour, baking powder, salt to the mixer, being careful not to over mix. When the flour is almost incorporated, add 3 tsp Shiro plum juice. Do not over mix.

Spray the cake pan, and then place the parchment paper down. Spray it again.



Pour the cake batter into the pan.
Now add the plum mixture at the top, weaving in the fruit and juice with the spatula.



Place the crumb topping on top so it completely covers the fruit and cake batter.


Bake at 350 degrees and begin checking at 40 min.
The cake is done when a toothpick inserted in the middle comes out clean.


Garnish with powdered sugar sifted on top!



Note: When I first created this recipe, I used an 8 inch cake pan to bake my cake,
which meant it had to remain in the oven longer for all the Shiro plum fruit and juice to bake in. 
Changing the recipe to a 9 inch cake pan should shorten the baking time.

I'd love to know if you make it, too!
This recipe can be customized with a different type of plum variety as well.

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