Plum Cake Recipe

5 from 1 vote

Soft and moist fresh plum cake with streusel topping. Any fresh or frozen berries can be substituted. Fluffy cake, tart plums and sweet and buttery topping. This cake is perfect with a scoop of ice cream or on its own with a cup of coffee.

Prep Time15

Cook Time45

Total Time1

Course: Dessert

Cuisine: bulgarian

Servings:

Author: Lyubomira L

Ingredients

Coffee cake:
2 cups all purpose flour sifted
1 tsp baking powder
1/2 tsp baking powder
1/2 tsp salt
1 cup sugar
3 large eggs at room temperature
3/4 cup melted coconut oil
1 cup plain greek yogurt
3 cups pitted plums , cut into 1/2 inch cubes
Streusel topping:
4 tbsp cold butter
3/4 cup flour
1/2 cup granulated sugar

Instructions

Heat oven to 350°F (180°C). Grease and flour a 9x13-inch baking pan or a 10-inch round cake pan.
In a small bowl, combine flour, sugar, and cold butter. Use a pastry cutter, fork, or food processor to blend until crumbly. Keep chilled until ready to use.
In a medium bowl, whisk together flour, baking powder, salt, and cinnamon (if using).
In a large mixing bowl, beat eggs with sugar until smooth. Add melted coconut oil and mix until combined.
Stir the baking soda into the yogurt until it dissolves and foams slightly. Add to the egg mixture and stir well.
Gently fold the dry ingredients into the wet mixture until just combined. Do not overmix.
Fold the diced plums into the batter. Spread evenly in the prepared pan.
Sprinkle the streusel mixture evenly over the batter. Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool completely before slicing. Store covered in the refrigerator for up to 3 days.

Video

Notes

Use ripe European or red plums for the best tart flavor.
You can layer extra plum slices on top under the streusel if desired.
Baking time may vary depending on pan size and juiciness of the fruit.
Always cool fully before cutting — this keeps the cake from getting soggy.
Serve with coffee, tea, or a scoop of vanilla ice cream.

Nutrition