Perfect Plum Cake

[migration] empty title 38 Author: Canadian Living Credits: [migration] empty title 38

A sponge cake with a creamy filling and crumbly topping makes for a winner of a coffee cake. "This recipe belonged to my great-grandmother and has been passed down through the generations," says Susan. The cake will keep for up to two days.

  • Portion size 10 servings
  • Credits : ©


  • 1/4 cup butter softened
  • 1/2 cup granulated sugar
  • 2 eggs
  • 2 tablespoons orange juice
  • 1 teaspoon vanilla
  • 1 cup all-purpose flour
  • 1 tablespoon grated orange rind
  • 3/4 teaspoons baking powder
  • 1/2 teaspoon nutmeg
  • 1 lb plum pitted and quartered
  • 1 1/4 cup sour cream
  • 1 egg
  • 2 tablespoons orange juice
  • 1 teaspoon cornstarch
Streusel Topping:
  • 1 cup all-purpose flour
  • 1/2 cup packed brown sugar
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon cinnamon
  • 1/2 cup butter


Line side of greased 10-inch (3 L) springform pan with parchment paper just to rim. Set aside.

Streusel Topping: In bowl, stir together flour, sugar, nutmeg and cinnamon. Using pastry blender or 2 knives, cut in butter until crumbly. Set aside.

Cake: In large bowl, beat butter until fluffy; gradually beat in sugar until light and fluffy. Beat in eggs, orange juice and vanilla. In separate bowl, stir together flour, orange rind, baking powder and nutmeg; gradually beat into egg mixture until smooth and thick. Scrape into prepared pan. Nestle plums into batter, skin side up.

Filling: In mixing bowl, beat together sour cream, egg, orange juice and cornstarch; pour over plums. Sprinkle with Streusel Topping. Bake in 350°F (180°C) oven for 60 to 70 minutes or until topping is golden brown and tester inserted in centre comes out clean. Let cool.

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Perfect Plum Cake