Plum Streusel Coffee Cake
It's an easy, moist coffee cake ideal for breakfast or as a snack with your afternoon coffee. It's completely egg-free, making it a great option for those with dietary restrictions or who love a tender, delicious cake. This eggless coffee cake can be made with vegan or regular butter.
Ingredients
For the Cake:
- 1 lb. fresh plums sliced into 1/4-inch thick wedges
- 1/2 cup unsalted butter softened
- 3/4 cup cane sugar
- 1 tsp. vanilla extract
- 1/2 cup silken tofu or substitute with Greek yogurt or applesauce
- 1 1/2 cups all-purpose flour
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. kosher salt
For the Streusel Topping:
- 1/2 cup all-purpose flour
- 1/2 cup cane sugar
- 1/2 tsp. cinnamon
- 1/4 cup unsalted butter cut into small cubes
Instructions
- Preheat your oven to 350°F (175°C) and grease an 8x8-inch baking pan or line the pan with parchment paper for easier removal after baking. Cut the plums in half and remove the pit. Then slice each half into 1/4-inch thick wedges.
- Cream together the softened butter and cane sugar in a large bowl until it’s light and fluffy. Add the silken tofu and vanilla extract, mixing until smooth. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Slowly fold the dry ingredients into the wet mixture until just combined, careful not to overmix.
- Pour the batter into your prepared pan and smooth it out. Arrange the plum slices on top in a single layer, pressing them slightly into the batter.
- In a small bowl, combine the flour, sugar, and cinnamon. Use your fingers or a pastry cutter to blend in the chilled butter until the mixture has a crumbly texture. Sprinkle the streusel evenly over the plums.
- Place the cake in the oven and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool for 10 minutes in the pan before transferring it to a wire rack to cool completely.