Late last week I drove by my secret spot for wild plums and even from a distance I could see that the tree was loaded! They looked really close to ready, but I decided they could handle a few more days. I went back yesterday thinking it would be the perfect time. Dangit, they were almost all gone. I’m not sure if somebody else found my ‘secret’ stash, or if they fell off and were eaten by critters. Regardless, I wandered through the tallgrass prairie from plum tree to plum tree until I found just enough to make one of my favorite desserts. You can use store-bought plums, but I recommend the adventure of finding wild plums (if you don’t know what wild plums look like, please take someone along who does- as always, don’t eat things you find in nature unless you absolutely know what they are).
Here’s the recipe:
Apple Plum Coffee Cake
**This isn’t your typical coffee cake, this is moist and delicious, with a nice hint of sugary-nutty goodness on top!**
1/2 cup butter (or margarine- try Fleischman’s unsalted for a lactose-free option), softened
1 C sugar
1 tsp. vanilla extract
2 C flour
3 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt (if you used the unsalted margarine, try just a tiny pinch more of salt)
1 C (8 oz) sour cream (for lactose-free option, use Tofutti sour cream alternative)
1 1/4 C chopped peeled apples (one of my favorite blends is mcintosh or cameo with granny smith)
1/2 cup chopped peeled and pitted plums
1 C packed brown sugar
1 tsp. ground cinnamon
2 Tbsp cold butter (or margarine)
1/2 C chopped pecans or nuts of your choice
In large bowl, cream butter/sugar until light and fluffy.
Beat in eggs and vanilla.
Combine flour, baking powder, baking soda, and salt in a separate bowl.
Alternately add the flour mixture and the sour cream to the butter/sugar/egg bowl.
Fold in apples and pears.
Pour into a greased 9×13 baking dish.
In small bowl, combine brown sugar & cinnamon.
Cut in butter until the blend resembles coarse crumbs.
Stir in pecans.
Sprinkle on top of your cake batter.
Bake 350 degrees F for 35-40 minutes or until toothpick inserted in center comes out clean.
Cool on a wire rack.
(This recipe is modified from taste of home: Apple Pear Coffee Cake)