Vermont Plum Cake

It’s getting colder here in Vermont and I felt like something warm and comforting for dessert (probably for breakfast the next morning too) last night. My in-laws have a plum tree in their front yard, which produces small, but flavor packed fruits. I happen to love cake as well as fruit, so I have found many recipes over the years that combine the two. Slice of Vermont Plum CakeThis recipe is a crowd pleaser and good for any time of the day. The presentation is beautiful as the plums sink in to the batter creating purple sweet spots. The crunchy streusel on top makes this cake something special.

Cake Recipe:

About 40 plums (the ones I use are small, so you may need much less if you buy larger ones)

¾ cups of butter

1 ½ cups of light brown sugar

3 eggs

1 ½ cups of yogurt (you can also substitute sour cream)

1 teaspoon of vanilla

½ teaspoon of nutmeg

3 cups of flour

½ teaspoon of salt

1 ½ teaspoon of baking soda

1 ½ teaspoon of baking powder

Streusel Topping:

½ cup of butter, melted

1 teaspoons cinnamon

½ cup of light brown sugar

¾ cup of flour

Heat your oven to 350ºF and grease a 9×13 baking pan. Halve and pit the plums (don’t forget to give the pits to your chickens, they love picking off any remaining fruit), keeping the skin on.

Cream together the butter and sugar. Beat in the eggs until light and fluffy. Beat in the vanilla and yogurt. Stir in the nutmeg, flour, salt, baking soda and powder. Beat until smooth.

Layer the plumsPour half the batter into the pan and smooth it out. Stick half the plums in cut side down. Pour the other half of the batter over the plums, and layer the rest of the plums on top.

Mix the butter, brown sugar, flour and cinnamon until crumbly and sprinkle over plums. Plum cake with toppingBake for about 60 minutes or until a knife comes out clean.

Enjoy plain with coffee for breakfast or with vanilla ice cream for dessert!

Hot out of the oven

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