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 : © CanadianLiving.com
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.