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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This very simple, pretty coffee cake can be whipped up in no time and bakes while you make some bacon and eggs to accompany it :) It came about after thinking about making a plum upside down coffee cake...at the last minute, I changed my mind. Read more . :) You can use a variety of fruits in this recipe, including plums, pluots, nectarines, apricots or peaches. Ingredients:
1 1/2 cups flour |
2t baking powder |
1/2t salt |
1/4 cup honey |
1/3 cup brown sugar, divided |
1 egg |
1t vanilla extract(can sub almond, if desired) |
1t lemon zest |
1/2 cup buttermilk |
6t butter, divided(4t, softened, 2t cold) |
3/4t fresh ground nutmeg, divided |
dash of cinnamon |
5-6 fresh plums, ripe, but firm |
Directions:
1. Cream softened butter, honey and all but 3T brown sugar in electric or stand mixer.
2. Add egg, lemon zest and vanilla beat well.
3. Combine flour, salt, baking powder, and about 1/2t nutmeg
4. Alternately add milk and dry ingredients, stirring gently between each addition. Only stir until combined. Don't over mix.
5. Slice plums from stem side, down, around the diameter of the fruit See Photo. Gently twist and separate halves.
6. Remove pit with knife.
7. Divide batter between either 2 8inch round pans, 3 6inch pans or 6-8 individual 1/2-1 cup ramekins.
8. Place plum halves, cut side up, over the batter in the pans. See Photo
9. Cut or grate(I do this, with a cheese grater :) cold butter and drop over tops of fruits. See Photo
10. Combine remaining brown sugar, nutmeg and dash of cinnamon and sprinkle over tops of fruit. See Photo
11. Bake at 350 for about 40 minutes, depending on pan size/material. Toothpick should come out ALMOST clean or just clean.
12. Serve warm with fresh, unsweetened whipped cream, if desired.
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