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Perfect Cake To Welcome The Coming Fall Colors! – Plum Coffee Cake Recipe

Plums straddle the line between summer and fall, and this is the perfect cake to welcome fall colors and flavors into our lives. Fresh Plums look so pretty sitting on top of a cake. I did know right away what I wanted to do with these. Make plum coffee cake! Nothing beats a good coffee cake, I think we can all agree on that.

You may think that plums, when cut in half, would dry out during baking but the opposite is true. A little sugar sprinkled on the top of the plums, along with the heat from the oven, causes the plums to soften and their juices to be released. So by the end of the baking time they have become wonderfully soft and almost jam-like with nicely caramelized edges. And it’s what makes this easy plum coffee cake so α∂∂ictiνe. This cake bakes up sweet and fragrant with jammy plums, a buttery cake and almond-crumb topping. Best served with a long, slow morning.

This easy plum coffee cake really is easy to make, better make this while the plums are in season! Although, if you have an abundance of plums, I recommend that you make a jam or freeze some for later. I think this coffee cake could be made with a layer of plum jam too, instead of fresh plums.


For the cake:

1 1/3 cup all-purpose flour

1/2 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon vanilla extract

3/4 cup granulated sugar

2 large eggs

1/2 teaspoon salt

1/2 cup Greek yogurt

1/2 cup unsalted butter

10-12 plums, pitted and halved

For the crumb topping:

1/2 cup all-purpose flour

1/2 teaspoon cinnamon

1/4 cup brown sugar

3 Tablespoons unsalted butter, cold

Pinch nutmeg

1/4 cup chopped almonds


For the crumb topping:

In a medium bowl, whisk together flour, brown sugar, cinnamon, and nutmeg until combined.

Then mix well in cold butter and cut until the mixture resembles wet sand.

Add the sliced almonds and stir until combined.

For the cake:

Preheat the oven to 180°C (350°F). Butter the bottom and sides of a 23-cm (9-inch) springform pan, line the bottom with greased parchment paper, then dust the insides of the pan with flour.

In the bowl of a stand mixer fitted with the paddle attachment, add the butter and sugar. Turn the mixer to medium-high speed and mix until light and fluffy, about 2 minutes.

Turn the mixer to medium and add the eggs one at a time, beating well after each addition until fully incorporated.

Beat in vanilla and Greek yogurt on low to medium speed until combined.

Then slowly add flour, baking powder, baking soda, and salt into the mixer and mix just until incorporated.


Pour the batter into the prepared pan. Add halved plums, cut side down, over top of the batter. Sprinkle over top of the plums and cake batter with crumb topping.

Bake the cake for 55-60 minutes, or until the streusel is a rich golden color and a knife inserted in the center comes out almost clean. Remove the cake from the oven and allow it to completely.

Serve at room temperature with yogurt and hot coffee!

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