Wild plum coffee cake

The cool thing about summer is all the fresh produce.  Brother in law brought over some wild plums from his place this morning because he says he doesn’t eat them.  The biggest portion will become jelly but I saved some of the thick pulp to make an easy coffee cake with wild plums to see if I can change his mind.  The recipe is so simple the little grands helped prepare it.

In a large pot I covered about 2 pounds of tart wild plums with water and brought to a rapid boil over a high heat.  Actually I didn’t have to wait for them to boil, the skins started to crack and pop open before that so I removed them from the burner and peeled the skins.  If they are soft enough to squeeze the seeds out, do it.  If not, cut the plums in quarters and discard the seeds with the skins you peeled off. 

Now you make a dough that you can easily spread in the pan and build a topping with the plums.  That sounds pretty simple and it is.  I’ll give you more details in the recipe below.  After it is baked and completely cool (about 20 minutes) drizzle on a powdered sugar icing.  It was great with coffee and delicious after dinner served a-la-mode too.  The little grands were active helping with this recipe and they loved the result.

Wild Plum Cookie Bar

by Jeannie

Prep Time: 30 minutes

Cook Time: 40 minutes

Keywords: breakfast dessert snack plum coffee cake

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Ingredients (serves 12)

batter

• 2 cups flour
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 cup sugar for batter
• 6 Tablespoons butter for batter
• 3/4 cup milk
• 1 egg

topping

• 12 ripe plums, peeled, seeded
• 2 Tablespoons butter, melted
• 3/4 cup sugar
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg

icing

• 1 cup powdered sugar
• 2 Tablespoons milk

Instructions

Peel, quarter and remove seeds from plums. Set aside.

Combine flour, baking powder, salt and 1/4 cup sugar. Cut in 6 Tbs cold butter.

Make a little well in the center of the flour and pour in milk and the egg.

Pierce the egg with a fork and gently beat into milk.

Slowly stir flour into milk/egg until it is all incorporated together.

Spread the dough into a well greased 9 x 13 pan.

Pour the melted butter over the dough.

Arrange the prepared plums on top of the buttered dough so that when you cut it into 12 squares each sections will have a plum. Don't worry if your plums are squishy if you used the blanching method to remove the skin & seeds. It will be fine.

Mix the sugar and spices together and sprinkle all of it across the top.

Bake 350° for 40 minutes.

Remove it from the oven and allow it to cool at least 20 minutes.

Combine the milk with powdered sugar for a pourable icing you can drizzle across the cooled bar cookie.

Slice and serve.

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Cherry Cream Cheese Coffee Cake

Cheese cake or coffee cake… hmm, that IS a question.  Why not both?  I quickly checked several recipes and decided on this one from Pinterest.  It is a Pin Win.  I like the way the three elements come together for a not too sweet but just right dessert.  I did add just a little milk to the batter because it was too dry to get into the pan successfully.  About 1/4 cup.  If I’d had more sour cream I would have done that instead.  My spring form pan is a little smaller that the one used in the original recipe making it rise a bit taller than needed.  I used a black cherry jam that was scrumptious and instead of her crumb topping I sprinkled on some slivered almonds.  Got my Starbucks coffee (using my Verismo brewer) and thinking… do I dare have a second slice?  Yes.  Head over to Bunny’s Warm Oven for her recipe.

 

Raspberry Crumb Coffee Cake Pin Win

Another great Pinterest Win.  I knew the second I read the recipe I wanted to make it.  The recipe is as easy as it looks and as tasty as it sounds. The only cake I really like is coffee cake and cakes with extra’s in them like fruit or nuts and this one is right there.  I had almost all the ingredients minus a couple of really important ones.  I didn’t have milk or enough eggs.  How did I manage, you ask?   I modified the recipe with some substitutions every cook needs to know. 

Falling in love with fall

Today I'm guest posting at Hi! It's Jilly.  It is exciting to me as she is one of the first blogs I started following on a regular basis.   I'm sharing a fall framing redo that you may be interested in.  I hope you pop over and give us some moments of your time.

Since Jilly's invitation sparks the beginning of FALL for me, I'd like to share a few projects and recipes from my files.  Pull out a warm blankie, you may feel the cool season moving in on you!

First, a little Blueberry Coffee Cake with my morning coffee.

I think I'll clean out the laundry closet this morning and empty the orphan sock basket.  I might add some sock rosettes to my fall frames.  What do you think?

How about an appetizer while the soup cooks?  

Baked Fried Pickles with homemade Ranch Dip

Nothing gets me in the fall spirit like the smell of soup cooking.  One of my favorite memories is my dad in the kitchen making "bare soup".  For years I thought it had bear meat in it only to find out the real recipe was based on the pantry being bare...and putting everything that was left in a soup! One of my favorite soups is Tortilla Soup, but I also love Clam Chowder or Broccoli Cheese Soup.  

Clam Chowder

Broccoli Cheese Soup

If you're more of a casserole person, try my son's favorite "Tater Dish".

or this Rosemary Chicken Pot Pie.

Next week, we'll talk dessert.  Right now I'm stuffed!