Plum Coffee Cake: Preheat your oven to
degrees F (190 degrees C) and place the oven rack in the center of the oven. Butter
an 8 inch (20 cm) spring form pan. (Alternatively spray pan with non stick
vegetable/flour spray.) Line the bottom of the pan with parchment paper.
In a large bowl, stir or whisk
together the flour, ground almonds, baking powder and salt.
In another large bowl, stir or
whisk together the eggs, oil, yogurt, orange or lemon zest (if using), and vanilla extract.
Stir in the sugar. Add the
wet ingredients to the dry flour mixture. Stir until just combined. Scrape the
batter into the prepared pan and evenly arrange the halved plums on top of the
batter, flesh side facing up. Sprinkle with the brown sugar.
Bake in preheated
oven for about 45 to 55
minutes or until a
toothpick inserted into the center of
the cake comes out clean. Remove from oven and place on a wire rack to cool. You
can serve this cake with a little honey drizzled over the top or with a dollop
of whipped cream, ice cream, or lightly sweetened yogurt.
Makes one - 8 inch (20 cm)
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Plum Coffee Cake:
1 1/4 cups (165
grams) all purpose flour
1/4 cup (30 grams) ground
(8 grams) baking powder
(1 gram) salt
large eggs, at room temperature
1/2 cup (120 ml) flavorless oil (safflower, corn,
vegetable, or canola)
1/2 cup (120 ml) whole milk plain
or flavored yogurt
(outer skin) of one orange or lemon (optional)
(4 grams) pure vanilla extract
1 cup (200 grams) granulated white sugar
7 - 8 Italian prune plums,
halved and pitted
or 4 - 5 red or black plums, halved and pitted (if the plums are large
then cut into quarters)
1 - 2
tablespoons (15 - 25 grams) coarse brown sugar (I like to use Turbinado or Demerara