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Cinnamon Plum Coffee Cake

September 13, 2019 by Caitlin Monson Leave a Comment

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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.
A side angle of healthy plum coffee cake that has a slice cut out of it. It's refined sugar free and oil free too.

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!

A full picture of plum coffee cake with a crumble topping and small dusting of powdered sugar. It's sitting next to a bowl of plums and a spoonful of cinnamon.

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!]

A slice of plum coffee cake with a streusel topping sitting on a piece of parchment paper with the rest of the cake sitting in the background
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Cinnamon Plum Coffee Cake

Dense cinnamon coffee cake studded with juicy plums and topped with a homemade cinnamon streusel! This easy recipe is one that you'll make again and again!
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Breakfast, Brunch, Dessert
Cuisine: American, Healthy, Oil Free, Refined Sugar Free
Keyword: coffee cake, healthy, homemade, oil free, plum, refined sugar free, streusel
Servings: 9 inch circle pan
Author: Caitlin Monson

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

    *The streusel can be made almost 1 week ahead of time. Just make sure to store it in the fridge.
    To Store:
    • 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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    Filed Under: Breakfast, Dessert, Snack Tagged With: breakfast, brunch, cake, coffee cake, crumble, healthy, homemade, oil free, plum, protein, recipes, refined sugar, stone fruit, streusel, summer

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    Meet Caitlin

    Hey there!

    I’m Caitlin and I’m here to simplify California cuisine! I’m just your every day Cali girl with a huge passion for cooking and sharing simple healthy eats with a few sweet treats.

    Welcome to my kitchen!

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    I believe it is possible to be HEALTHY and still have your WINE too! At Scout & Cellar, our beverages contain:

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    Interested? Feel free to email me for more information or click here to view all our wines!

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    Instagram post 2195932964291127677_5551608760 ✨HOLIDAY GIVEAWAY!✨
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In honor of the holidays, my friend @pinchofbalance & I have decided to team up to give 2 lucky winners a BOX of @soozysgrainfree newly launched MATCHA GREEN TEA MUFFINS!💚🤗
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You all know by now that I absolutely love all of Soozy’s products, but this has to be their best muffin flavor yet!🙌🏻 Trust me babes, you don’t want to miss out!
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How to Enter:
1. Like this photo!
2. Follow @kalefornia_kravings + @pinchofbalance + @soozysgrainfree
3. Tag your friends!👯‍♀️ (Unlimited entries possible - each tag is a new entry.)
4. BONUS - Tell us your favorite Christmas movie!🎄
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✨2 winners will be announced this FRIDAY DECEMBER 13th! US residents only please. (This is not affiliated with or sponsored by Instagram.)
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    Instagram post 2195227656086432311_5551608760 If eating cookies for breakfast on a Monday is wrong, then honey I don’t ever wanna be right! Especially when they’re these LOADED HOLIDAY PEANUT BUTTER COOKIES!😍
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Attention babes: @peanutbutterco is hosting a virtual cookie exchange this December & I’m so incredibly honored to be a part of it!🥰 And as one HUGE peanut butter lover, I just couldn’t think of a better cookie to share! These babies are completely gluten free, refined sugar free & basically made with everything I could find in my pantry... Aka loaded with all the goods!😉 Because let’s be honest, who wants a skimpy cookie right?!🙅🏼‍♀️
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Hope you’re having the best Monday loves!😊💕
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Loaded Holiday Peanut Butter Cookies🍪
1 cup @peanutbutterco white chocolate peanut butter
1 cup almond flour
1/2 cup pumpkin purée
1 egg
1/2 cup coconut sugar
1 tsp cinnamon
1 tsp baking soda
1 tsp vanilla
1/2 cup dried cranberries
1/2 cup white chocolate chips
1/2 cup semi-sweet chocolate chips
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1. Whisk the egg in a large bowl. Add all the other ingredients & stir then together with a large spoon. (For the best results, refrigerate the dough for 30 minutes - 1 hour.)
2. Roll the dough into 1 inch balls & place them on a baking sheet lined with parchment paper. Flatten them slightly & press a few more chocolate chips on the top of each cookie.
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I love appetizer parties! But don’t you hate it when you show up & all they’re serving is chips & crackers?!🥴 (Like I get that it looks pretty Karen...but it’s dinner time & your girl is hungry!😬) That’s why whenever I’m hosting I always try to serve at least one heartier appetizer & no one can resist a good meatball...especially these!😋They’re a little spicy, moist, easy to make & filled with all that cheesy goodness! (And even have a serving of veggies too!)
Idk about you, but I’d take these over chips & dip any day!🤗
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Hope you’re having a fantastic Thursday babes!😊💕
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Pumpkin Parmesan Meatballs🍝
1 lb ground turkey
2 Tbsps pumpkin purée (not pumpkin pie filling)
1/2 onion, chopped
1/4 cup + 2 Tbsps Panko breadcrumbs (can substitute gluten free breadcrumbs)
3 Tbsps shredded parmesan
2 Tbsps water
1 egg
1 Tbsp Italian seasoning
1/4 tsp garlic powder
1/2 tsp salt
1/8 tsp pepper
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Pumpkin Sauce: 1 15oz can tomato sauce + 1/4 cup pumpkin purée + 1/4 cup chopped onion + 2 minced garlic cloves + 2 Tbsps Italian seasoning + 1/4 tsp salt + 1/4 tsp pepper + 1/4 tsp red pepper flakes
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1. Combine all the sauce ingredients in a pot & heat until warm. Set aside.
2. Combine all meatball ingredients in a bowl. Form it into 1 inch balls and place them on a baking sheet that’s been lined with parchment paper.
2. Bake at 350 degrees for 25 minutes.
3. Once they’re done, put the meatballs in a large pot or crockpot & pour the sauce over them. Heat until they’re warmed to you liking & serve!
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    Instagram post 2190891121794969329_5551608760 When your attempt at making donut holes turns into MINI APPLE FRITTER PANCAKE BITES...🤗 #winning
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This is one of those recipes that I totally thought was a flop at first... (Mainly because they look nothing at all like the picture I had in my head.🤦🏼‍♀️) But after one bite I knew I had a keeper babes!😍 These little bites are fluffy, sweet, Paleo friendly & only made with 6 ingredients! Plus, perfect for a quick & easy meal prepped breakfast during the week too.
Which we all know is definitely needed for this busy time of year!😉
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Hope you’re having a terrific Tuesday loves!😊💕
(Swipe➡️ to see that bite action!)
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Mini Apple Fritter Pancake Bites🥞
1 1/4 cups @birchbenders Paleo mix
3/4 cup unsweetened almond milk
1/2 tsp baking powder
1 tsp cinnamon
1 cup grated apple (about 1 medium apple)
Cinnamon Sugar: combine 1/4 cup sugar (or coconut sugar) + 1/2 tsp cinnamon
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1. Combine all ingredients in a bowl. Pour the batter into a mini muffin pan that’s been sprayed with non-stick cooking spray. (Fill them 3/4 of the way up)
2. Bake at 350 degrees for 15 minutes.
3. Once they’re done, roll the pancake bites in cinnamon sugar. Serve with maple syrup for extra deliciousness!😋
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#kaleforniakravings #paleo #breakfast #whatsonmyplate #breakfastideas #pancakes #apples #glutenfree #pancakebites #popsugarfitness #cleaneats #mealprep #healthylife #eatwellbewell #healthyeats #todayfood #foodblogger #foodstyling #foodblogfeed #dairyfree #healthyrecipes #feedfeed #realfood #foods4thought #healthyfoodshare #foodphotography #thekitchn #tastingtable #easyrecipes
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