September 19, 2012

Plum Cake

I have to share this with you because I must have looked like a crazy lady at the grocery store when I spotted these!! If you haven't seen these before or have had the pleasure of having a coffee cake with these yummy plums then you are missing out....just kidding.....but really I haven't seen these plums since we left Germany 3 years ago (maybe even longer). These plums are also known as "prune plums" (which I didn't know that these were the kind they used to make prunes with).
I have great memories of picking plums with my grandmother in her backyard and then making at least 2 baking sheets full of "plum cake". Her cake crust was perfectly sweetness and not too soft/not too went perfect with the plums. After we baked cake we would have coffee and enjoy a slab of the warm delish. Sometimes she added a sugar crumble over the top of the plums but only if they were too tart.
If you see these in your local grocery store or at your farmers market grab a pound or two and use them to make coffee cake! I am convinced you will enjoy the taste of these!

Plum Cake

1/2 cup butter, softened
1/2 cup sugar
2 eggs
1 tsp vanilla
1 cup flour
1 tsp baking powder
1/4 tsp salt
3 cups sliced fresh plums

Crumble topping:
1/2 cup flour
1/4 cup sugar
1/4 cup cold butter, cubed
**Cut butter into flour and sugar until the mixture looks like pea sized crumbles; set aside for later.


Preheat oven to 350F and grease a square 9x9 baking dish.

Cream butter and sugar until creamy; add eggs one at a time. Beat in vanilla.
Sift together dry ingredients before stirring into the butter mixture. Transfer to prepared baking dish and top with plums. Sprinkle crumble topping over the plums.

Bake 50-55 minutes or until crumble is golden. Cool on a wire rack at least 15 minutes before serving.
Store in refrigerator after cake is completely cooled.

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