Best Cranberry Plum Coffee Cake
One of our favorite recipes for special occasions. Dried Plums and fresh or dried Cranberry make this delicious Holiday Coffee Cake for Christmas or Thanksgiving. Great for breakfast too! Enjoy!
Servings 8
Equipment
- 9 x 3-inch springform pan
Ingredients
- 1 1/2 Cups Pitted dried plums (about 9 ounces)
- 1 1/2 Cups Water
- 1 1/2 tsp Ground Cinnamon part for topping
- 1 Cup chopped walnuts part for filling part for topping
- 3/4 Cup butter, softened
- 1 1/2 Cup white sugar part for topping
- 3 large eggs
- 1 Cup sour cream
- 1 tsp vanilla extract
- 3 Cups all-purpose flour
- 2 tsp baking powder
- 1 1/2 Cups fresh cranberries or frozen cranberries, thawed
- 1/2 Cup chopped pitted dried plums (3 ounces)
Instructions
- Heat oven to 325ºF. Lightly coat 9 x 3-inch springform pan with cooking spray; set aside.
- Filling: In food processor or blender, process dried plums, water and cinnamon until almost smooth, pulsing on and off and scraping sides of container as needed.
- Stir in walnuts; set aside.
- Batter: In mixer bowl, beat together butter and sugar until creamy. Beat in eggs, sour cream and vanilla until well mixed.
- In separate bowl, combine flour and baking powder; stir in cranberries and dried plums. Tossing to coat.
- Add to butter mixture to dry ingredients, mixing just until dry ingredients are incorporated/wet (don’t over stir).
- Spread half of Batter in pan.
- Cover evenly with Plum Filling.
- Spread remaining Batter over Filling.Quick tip: Spray your spatula with cooking spray or put some butter on it for easy spreading
- Topping: In small bowl, combine walnuts, sugar and cinnamon. Sprinkle evenly over top of cake.
- Bake in center of oven 1 hour, 40 minutes to 1 hour, 50 minutes or until wooden pick inserted in center comes out clean.
- Cool on wire rack 30 minutes. Remove side of pan. Cut into wedges and serve warm or at room temperature.
