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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 8 |
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Luscious coffeecake adapted from Squalicum Lake Cottage Bed and Breakfast in Bellingham, WA. The recipe was published in a lovely cookbook, Northwest Mornings, given to me in a zaar swap by my good friend Lulu B. Ingredients:
1 cup all-purpose flour |
1 tablespoon granulated sugar |
1 teaspoon baking powder |
1/2 cup butter |
2 tablespoons heavy cream |
1 egg |
2 cups pitted and sliced plums |
1/2 cup heavy cream |
1/2 cup granulated sugar |
1 egg |
1 teaspoon vanilla |
Directions:
1. Preheat oven to 350°F.
2. Mix flour, 1 tablespoon sugar and baking powder together.
3. Cut in butter until mixture looks like coarse crumbs; add 2 tablespoons heavy cream and 1 egg.
4. Press in bottom of 9-inch square pan or pie pan and arrange plums on top.
5. Bake for 25-30 minutes.
6. While this is baking, in a bowl combine heavy cream, sugar, egg and vanilla, using a whisk to beat together well.
7. Pour mixture over plums and bake an additional 20-30 minutes, until custard is set.
8. Serve warm or cool.
9. Store in refrigerator.
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