PLUM STREUSEL COFFEECAKE
Steps:
- Preheat oven to 350°F. and butter and flour a 9-inch round or square baking pan at least 2 inches deep.
- Make streusel:
- In a food processor pulse together streusel ingredients until combined well and crumbly.
- Make cake batter:
- In a bowl with an electric mixer beat butter with sugar until light and fluffy and add eggs, 1 at a time, beating well after each addition, and vanilla. Sift in flour with baking powder and salt and beat until just combined.
- Spread cake batter in pan, smoothing top, and arrange plum slices over it in slightly overlapping concentric circles. Sprinkle streusel over plum slices and bake cake in middle of oven 1 hour, or until a tester comes out clean. Coffeecake may be made 1 week ahead: Cool cake completely in pan on a rack and freeze, wrapped well in plastic wrap and foil. Reheat cake, unwrapped but not thawed, in a preheated 350°F. oven until heated through, 35 to 40 minutes. Cool cake slightly on a rack and sift confectioners' sugar over it. Serve coffeecake warm or at room temperature.
CARDAMOM STREUSEL COFFEE CAKE
When winter hangs on past its welcome, the only solution is to bake it away. This homey spiced coffee cake is good for dessert and even better at breakfast or teatime -- especially when offered while it's still warm from the oven.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees. Bake cardamom pods on a rimmed baking sheet until fragrant, about 10 minutes. Transfer sheet to a wire rack; let cool completely. Finely grind cardamom in a spice grinder. Pass through a large-mesh sieve; set aside.
- Make the streusel: Whisk flour, brown sugar, 3/4 teaspoon ground cardamom, and the salt in a medium bowl. Cut in butter with a pastry blender until mixture resembles coarse crumbs; set aside.
- Coat a 10-inch nonstick angel food cake pan with cooking spray; set aside.
- Make the cake: Sift flour, baking powder, baking soda, 3/4 teaspoon ground cardamom, the cinnamon, and salt into a medium bowl. Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment; mix on medium-high speed until pale and fluffy. Reduce speed to medium. Mix in eggs, 1 at a time. Reduce speed to low. Add flour mixture in 2 batches, alternating with the yogurt. Mix in vanilla.
- Spoon half of the batter into prepared pan. Sprinkle with 2 1/2 cups streusel. Top with remaining batter. Squeeze remaining streusel into large and small clumps; sprinkle on top of batter. Bake until golden brown and a cake tester inserted into center comes out clean, 50 to 60 minutes. Transfer to a wire rack; let cool 10 to 15 minutes. Remove cake from pan by slightly raising removable center piece; invert onto baking sheet, and then reinvert onto wire rack to cool completely.
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