Cardamom Plum Coffee Cake
Get ready for a breakfast table glowup because this cardamom plum coffee cake recipe is something special! Super moist buttermilk cake topped with juicy plums and a spicy cardamom crumble and it gets even better with the rich, roasted plums. This summer bake is a breakfast must have!
Equipment
- Stand or hand mixer
- 9" Cake Pan
Ingredients
Cardamom Crumble
- 100 g Light brown sugar
- 100 g Oats
- 100 g Cold butter, unsalted 7 Tbs
- 100 g All purpose flour
- ¼ tsp Cinnamon, ground
- 1 tsp Cardamom, ground
- 1 Pinch Kosher salt
Coffee Cake
- 3-4 ea Red plums
- ½ ea Lemon juice or 26g
- 1 Tbs Light brown sugar
- ¼ tsp Cardamom, ground
- 138 g Butter, unsalted 1 stick + 2 Tbs
- 255 g Granulated sugar
- 2 ea Whole eggs
- 204 g All purpose flour
- 1 tsp Baking powder
- ½ tsp Kosher salt
- 1 tsp Cardamom, ground
- 150 g Buttermilk
Roasted Plums (optional)
- 4-6 ea Red plums
- 2 Tbs Butter, unsalted
- 1 ½ Tbs Light brown sugar
- ½ tsp Cinnamon, ground
- ½ tsp Cloves, ground
- ½ tsp Cardamom, ground
Instructions
To prepare the cardamom crumble:
- Combine all ingredients in the bowl of your stand mixer and paddle until pea sized, crumbly granules. You do not want the butter to homogenize with the other ingredients and form a dough. Place in the fridge until ready to use.
To prepare the coffee cake:
- Slice the plums in the half and remove the pits. Slice each half into 6 slices and toss in the lemon juice, cardamom, and brown sugar. Set aside.
- Preheat the oven to 350°F, and prepare a 9” pan with pan spray lined with parchment paper.
- With your stand mixer and paddle or hand mixer and beaters, cream together the butter with the granulated sugar until pale and fluffy on medium-high speed. Scrape the bowl and mix for an additional 30 seconds.
- Bringing the speed down to medium low, add the eggs in one at a time scraping the bowl in between each addition. Scrape the bowl and mix for an additional 30 seconds.
- Combine the remaining dry ingredients together and add it to the batter in three additions alternately with the buttermilk in two additions. Scrape the bowl and mix until incorporated.
- Pour the batter into the prepared cake pan, and line the plum slices on top. It’s okay if they overlap. Sprinkle the crumble on top, and bake for 75-90 minutes or until a knife inserted comes out clean.
To prepare the roasted plums:
- Preheat the oven to 400°F. Slice the plums in the half and remove the pits. Slice each half into 4 slices and lay them in a pan with the remaining ingredients.
- Bake for 10-20 minutes depending on how soft or firm you’d like them. Serve warm with the cake, and don’t forget to drizzle some of the juices on top.
Nutrition
Calories: 416kcalCarbohydrates: 58gProtein: 4gFat: 19gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 50mgSodium: 296mgPotassium: 102mgFiber: 2gSugar: 33gVitamin A: 578IUVitamin C: 0.2mgCalcium: 60mgIron: 2mg
Tried this recipe?Mention @12kitchens or tag #12kitchensbaker!