This is a company-for-breakfast cake, one of those easy, old-fashioned coffeecakes that can be whipped up at an hour's notice when your in-laws come into town for the weekend. It smells like cinnamon while it's baking and makes a great presentation; the plums sink in to the batter in purple crescents, oozing out of every slice. Use really ripe plums, the ones that are practically falling out of their skins. They're often on sale at the farmer's market, and their scarlet sweetness perfumes this cake.
The cinnamon streusel on top is gilding the lily; you don't have to have it, but we are funny about streusel - we can never pass it up.
Plum Cake with Cinnamon Streusel
1 9x13 cake
8-10 small red plums, very ripe
3/4 cup butter
1 1/2 cups light brown sugar
1 1/2 cups yogurt
1 teaspoon vanilla
1/2 teaspoon nutmeg
3 cups flour
1/2 teaspoon salt
1 1/2 teaspoon baking soda
1 1/2 teaspoon baking powder
1/2 cup butter, melted
1 teaspoon cinnamon
1/2 cup brown sugar
3/4 cup flour
1 tablespoon lemon juice
1/4 cup milk
1-2 cups powdered sugar
Heat oven to 350ºF and grease a 9x13 baking pan. Halve and pit the plums. Cut into quarters.
Cream the butter and sugar. Beat in the eggs until lightened and fluffy. Beat in the vanilla and yogurt. Sift in the nutmeg, flour, salt, baking soda and powder. Beat until smooth.
Pour half the batter into the pan and smooth it out. Stick half the plum quarters cut side down in a pattern. Pour the other half of the batter over the plums, and layer the rest of the plums on top.
Mix the butter, brown sugar, flour and cinnamon until crumbly and sprinkle over plums. Bake for about 60 minutes or until a knife comes out clean. Let cool for fifteen minutes.
Whisk the milk, lemon juice and sugar together until it is a thin but spreadable consistency. Drizzle over cake. Serve warm but not hot.