Apple Yogurt Coffee Cake Moist, lightly sweetened and filled with apples, this coffee cake is…
There are many varieties of plums: ours is an Italian plum tree. I love how the pit comes out easily and adore the sweet and tart flavour. My grandparents had the same type of plum tree when we grew up, and I used to sit in that tree and eat plums until my belly hurt. While you can use any freestone plum for this recipe, the Italian plums are my preference. This Plum Coffee Cake recipe would also work well with any other stone fruit such as peaches or nectarines.
In the Okanagan, plums are in season typically between mid-August (depending on the area and variety) and the end of September. Of course, this may vary depending on where in the world the plums are grown!
Plums are rich in fibre, potassium and vitamin C. A few plums added to a lunch kit or as an afternoon snack is a great choice. At this time of year we could all use a boost of vitamin C to bolster our immune systems, and potassium (one of the most important minerals in the body) helps regulate fluid balance, muscle contractions and nerve signals. Thanks to their dark skins, plums are also rich in antioxidants called anthocyanins, plant compounds that help protect against cell damage.
A moist coffee cake with a hint of lemon and the most delicious nutty streusel to top.
Preheat the oven to 350F and grease a 9″ baking pan (square or round). Prepare the streusel by mixing together all of the ingredients; set aside.
In a medium bowl, whisk together the flour, baking soda, baking powder and salt.In a large bowl, beat the butter and sugar together at high speed until light. Add the egg and beat until fluffy.
Add the yogurt, vanilla, lemon juice and lemon zest and beat until smooth. Add the flour mixture and beat on low speed until just mixed, scraping the sides of the bowl.
Transfer the batter into the prepared pan and spread to smooth with a rubber spatula. Place the plum halves cut-side-down arranged on top of the batter in your pan.
Sprinkle the streusel evenly over the top and bake for 30-35 minutes or until a toothpick inserted in the centre comes out clean. Serve as-is or with a scoop of vanilla ice cream