Plum Ginger Coffee Cake

• Vegetarian

• Produce

  • 1 tsp Ginger, ground
  • 2 Plums (about 3/4 pound, large

• Refrigerated

  • 3 Eggs, large

• Baking & Spices

  • 1 tsp Baking powder
  • 3/4 tsp Baking soda
  • 1/2 cup Brown sugar, dark
  • 3 1/2 cup Flour
  • 1 1/2 cups Granulated sugar
  • 3/4 tsp Salt
  • 2 tsp Vanilla extract, pure

• Nuts & Seeds

  • 1 cup Coconut, Flaked

• Dairy

  • 1 1/2 cup Butter, unsalted
  • 1 1/4 cups Sour cream

• Desserts

  • 1/4 cup Crystallized ginger

Found on prettysimplesweet.com

Description

Ingredients

• 1 cup (140g/5 oz) all-purpose flour
• ½ cup (100 g/3.5 oz) dark brown sugar
• 1 teaspoon ground ginger
• ¼ teaspoon salt
• ½ cup (1 stick/113 g) unsalted butter, melted
• 1 cup flaked coconut, preferably unsweetened
• ¼ cup finely chopped crystallized ginger
• 2½ cups (350 g/12.5 oz) all-purpose flour
• 1 teaspoon baking powder
• ¾ teaspoon baking soda
• ½ teaspoon salt
• 1 cup (2 sticks/227 g) unsalted butter, softened to room temperature
• 1½ cups (300 g/10.5 oz) granulated sugar
• 3 large eggs, at room temperature
• 1¼ cups (300 ml) sour cream
• 2 teaspoons pure vanilla extract
• 2 large plums (about ¾ pound), chopped into bite-size pieces

Directions

• Prepare the streusel: use a fork to mix the flour with the brown sugar, ginger, and salt. Drizzle in the melted butter and stir until it resembles a clumpy dough. Add the coconut and crystallized ginger, and use your fingers to break the mixture into clumps. Refrigerate.
• Preheat oven to 350F/180C. Butter a 9x13-inch baking pan.
• Make the cake: in a medium bowl, whisk the flour with the baking powder, baking soda, and salt. In a large bowl and using an electric mixer, beat the 1 cup butter with sugar at medium speed until fluffy, 2 minutes. Beat in the eggs, one at a time, and then the sour cream and vanilla. Beat the flour mixture into the batter in 3 additions until just incorporated. Scrape the batter into the pan and spread it to the edges.
• Add the plums to the streusel mixture and toss. Sprinkle the topping evenly over the batter.
• Bake the cake for 45-60 minutes until the crumb topping is browned and a cake tester inserted in the center of the cake come out clean. Transfer to a wire rack and let cool completely.
• Cake can be kept in the fridge, covered, for up to 4 days.