September 19, 2012
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 crispy...it 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!
1/2 cup butter, softened
1/2 cup sugar
1 tsp vanilla
1 cup flour
1 tsp baking powder
1/4 tsp salt
3 cups sliced fresh plums
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.