Plum Coffee Cake: Preheat
your oven to 375
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.
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)
Scan for Demonstration Video
Plum Coffee Cake:
1 1/4 cups (165
grams) all purpose
1/4 cup (30 grams) ground
teaspoons (8 grams)
(1 gram) salt
2 large eggs, at room
(120 ml) flavorless oil (safflower,
corn, vegetable, or
(120 ml) whole milk plain yogurt 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