by Sarah Steimer
For the streusel:
- 1/4 cup all-purpose flour
- 1/4 cup brown sugar
- 1/4 teaspoon ground cinnamon
- pinch salt
- 1/2 cup chopped walnuts
- 2 tablespoon unsalted butter, melted
Combine the flour, sugar, cinnamon, salt and walnuts in a small bowl. Drizzle with the melted butter and combine with a fork to create large crumbs. Set aside.
For the cake:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 6 tablespoon unsalted butter, softened
- 3/4 cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 cup plain yogurt
- 3 large plums or about 8 small plums, cut into wedges
Preheat the oven to 350 degrees.
Grease an 8-by-8-inch baking dish with butter or cooking spray and line with parchment paper.
Whisk together the flour, baking powder, baking soda, salt, cinnamon and nutmeg.
In a separate bowl, beat together the butter and sugar with an electric mixture until fluffy. Add the eggs one at a time, followed by the vanilla extract and yogurt. Mix until well combined. Add the dry ingredients and mix until just incorporated.
Pour the batter into the prepared baking dish. Arrange the plum wedges on top, skin side up. Sprinkle with the streusel.
Bake the coffee cake for about 45 minutes, or until a toothpick inserted into the center comes out clean. Let cool for 5-10 minutes before serving.
Makes about 9 servings.
Recipe adapted from: Strawberry Plum