Food & Cooking Recipes Breakfast & Brunch Recipes Plum and Pinon Coffee Cake Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 16, 2019 Print Rate It Share Share Tweet Pin Email Yield: 1 10-inch cake Each bite of thismoist coffee cake holds a hint of cinnamon, sweet Italian prune plums, and pinons. Ingredients For the cake: 12 tablespoons (1 ½ sticks) unsalted butter, softened, plus more for pan 2 ½ cups all-purpose flour, plus more for dusting 2 teaspoons baking powder 1 teaspoon baking soda ½ teaspoon salt 1 ¼ cups granulated sugar 3 large eggs, lightly beaten 1 ½ cups sour cream 12 ounces Italian prune plums or other plums, cut into ½-inch pieces 4 teaspoons pure vanilla extract For the crumb topping: 1 ½ cups all-purpose flour 12 tablespoons (1 ½ sticks) unsalted butter, softened ¾ cup confectioners' sugar, plus more for dusting ¼ teaspoon salt For the streusel: 3 tablespoons cold unsalted butter ½ cup packed dark-brown sugar 1 teaspoon ground canela (Mexican cinnamon) or regular cinnamon ½ cup pine nuts, toasted Pinch of salt Directions Make streusel: Put all streusel ingredients in a bowl. Using a pastry cutter or two knives, blend until mixture resembles coarse meal. Refrigerate. Make crumb topping: Put all topping ingredients in a bowl. Using a pastry cutter or two knives, blend until mixture resembles coarse meal. Refrigerate. Make cake: Preheat oven to 375 degrees. Butter and flour a 10-inch tube pan. Sift flour, baking powder, baking soda, and salt together into a medium bowl; set aside. Put butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment. Cream on medium-high speed until pale and fluffy, 2 to 3 minutes. Add beaten eggs in two batches, mixing well. Mix in one-third of flour mixture. Mix in half of sour cream. Repeat with remaining flour and sour cream. Stir in plums by hand. Pour half of the batter into prepared pan; sprinkle with streusel. Top with remaining batter. Pour vanilla on top. Bake 20 minutes. Sprinkle with crumb topping; bake until golden brown, 25 to 30 minutes more. Let cool on a wire rack. Unmold. Dust with confectioners' sugar. Cook's Notes Pinon is Spanish for "pine nut." Rate it Print