A dense cinnamon coffee cake studded with juicy plums and topped with a homemade cinnamon streusel that’s to die for! Trust me, you’ll want to save this recipe for your next family brunch!
Does anything go better with coffee than coffee cake?! Think about…it’s even got the word COFFEE right there in the title! But then add some sweet juicy fruit to the mix and honey you’ve got yourself one amazing breakfast about to go down. 😉 *Cue the hallelujah chorus* Because that’s exactly what we have here with cinnamon plum coffee cake!
What makes this coffee cake “healthy”?
Like most of my recipes, this one is completely refined sugar free! I prefer using more natural sugars in my baking which is why golden brown coconut sugar is always my go-to. (That being said, if you can’t bare to part with your beloved brown sugar – don’t! Just sub it in place of the coconut sugar in the recipe.) It’s also 100% oil free too! Since I’m planning to have this for breakfast during the week, I used plain Greek yogurt instead of oil to really up that protein factor.
- Side Note: Because this cake is oil free, it is a little more dense than your regular coffee cake. I would suggest serving it with some sort of whipped cream, yogurt or fruit.
Can I use a different kind of fruit?
Absolutely! I had A TON of plums on hand and needed to use them up (hence the reason for this recipe 😉 ) but you can also use any other type of “stone fruit” you want too! I know what you’re thinking… “What the hell is stone fruit Caitlin?!” Basically that’s just a fancy word for any kind of fruit that has a large pit in the middle. So feel free to use peaches, nectarines, apricots or even cherries too!
How do I store this coffee cake?
Easy! Just put the whole thing in an airtight container and store it in the fridge. Or if you’re into meal prepping, you can also cut the cake into slices, put each slice in a separate container and leave it in the fridge until you’re ready to eat. Viola– you now have breakfast for the entire week! 🙂
- This cake will keep in the fridge for up to 1 week. You can also double bag the slices and store them in the freezer for up to 1 month.
So now my only question to you is… WHEN are you going to make this for your next brunch?? (And am I invited too?! 😉 )
Hope you’re having a great day everyone and I can’t wait to hear from you all soon!
Want EVEN MORE breakfast ideas like this one? Click HERE to search my site now!
[Made one of my recipes? Make sure to tag my social media @kalefornia_kravings – I love seeing what you create!]
Cinnamon Plum Coffee Cake
Ingredients
For the Cake:
Dry Ingredients
- 1¼ cup all purpose flour
- 1 tsp baking powder
- 1 tsp cinnamon
- ¼ tsp salt
Wet Ingredients
- ¼ cup plain greek yogurt
- ½ cup coconut sugar
- 2 eggs
- 1 tsp vanilla
- ¾ cup fresh plums, chopped
- Optional: plum slices for the top
For the Streusel:
- ½ cup flour
- ¼ cup coconut sugar
- 3 Tbsps butter (or ghee), softened
- 2 Tbsps rolled oats
- ⅛ tsp cinnamon
Instructions
To make the streusel:
- Place all ingredients in a bowl. Using a large fork, mix the ingredients together until a "crumbly" texture forms. Pour the the streusel into a plastic bag and place it in the fridge until you're ready to use it.
To make the cake:
- Preheat oven to 350 degrees and and spray and 9 inch springform pan with non-stick cooking spray.
- Combine your dry ingredients in a bowl. Set aside.
- In a separate bowl, beat together the yogurt, coconut sugar, eggs and vanilla. Add your dry ingredients and whisk until they're just combined. Gently stir in the chopped plums.
- Pour the batter into your springform pan and spread it to form an even layer. Slightly press the plum slices on the top and sprinkle the top with your streusel mixture. (You may also want to press the streusel into the batter slightly too.)
- Bake for 45 minutes. Once done, allow the cake to cool 5 minutes before taking it out of the pan and placing it on a cooling rack.
Notes
- Refrigerator: Place cake in an airtight container and keep in the fridge. Cake will last for one week.
- Freezer: Double bag the cake in plastic bags and place in the freezer. Cake will last for 1 month.
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