I only ask because I've noticed a fair amount of people who consider coffee cake dessert here in this wide world of food blogging. Is it a regional thing? A family-specific thing? A who-gives-a-f*ck thing? (I'm guessing that last one is the majority.) For me, it will always be a breakfast or brunch offering, though.
Cake in the morning just makes sense anyway. You know, more hours to burn it off.
Guess when a bit fat slice of this would be good? Yeah, breakfast time...right after you've poured yourself a cup of coffee.
Yogurt Plum Coffee Cake
A rich, eggy coffee cake reminiscent of brioche with a yogurt tunnel down the center and plums that melt into purple jammy bites.
Prep Time: 10 minutes
Cook Time: 35 minutes
Keywords: bake breakfast dessert cake plums yogurt granola summer
Ingredients (serves 6)
- 1 1/2 cups all-purpose flour
- 2/3 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon kosher or sea salt
- 3 large eggs
- 1 cup honey greek yogurt
- 2 teaspoons vanilla bean paste (or pure vanilla extract)
- 1/3 cup honey greek yogurt
- 1 ripe plum, pitted and cut into 12 slices
- 1/2 cup honey granola
Preheat the oven at 400° F. Line a 12" x 5.5" x 2" baking pan with parchment paper.
To make the batter, whisk together dry ingredients. Next, whisk together wet ingredients, then add to dry ingredients and stir until just combined. Pour into prepared pan.
Pour and scoot the 1/3 cup yogurt lengthwise down the center of the batter in the pan. Scatter the plum slices over the batter and yogurt, then scatter the granola over that.
Slide cake into preheated oven and bake for 35 minutes, or until the top is golden and a skewer inserted into the center comes out clean.
-inspired by and adapted from Inside My BagSpiceroots. With summer coming to an end, it’s a great time to use the abundant bounty in everyday food. We have some tasty ideas this month for using up all of those beautiful stone fruits that are "hanging" around (ba-dum-bum)—from bbq sauce to curries, from duck to dessert, you're bound to find something to add to your menu this week.
- Grilled Peaches, Basil and Honey Appetizer from Miss in the Kitchen
- Black Plum, Avocado, and Mozzarella Salad from The Wimpy Vegetarian
- Peach Barbecue Sauce from Stetted
- Lamb and Fresh Plum Tagine from Spiceroots
- Pan-Seared Duck Breasts with Fresh Plum Sauce (GF) from The Heritage Cook
- Hot Curried Georgia Peaches from Never Enough Thyme
- Peach-Bourbon Upside Down Cake from Creative Culinary
- Stone Fruit Panzanella Dulce (Dessert Panzanella) from Pastry Chef Online
- Peach Raspberry Galette from That Skinny Chick Can Bake
- Yogurt Plum Coffee Cake from All Roads Lead to the Kitchen
- Gluten-Free Apricot Almond Frangipane Tart from Jeanette’s Healthy Living
- Stone Fruit Cobbler from Food Hunter’s Guide
If you're unfamiliar with the concept, a progressive dinner involves going from house to house, enjoying a different course at each location. With Progressive Eats, a theme is chosen each month, members share recipes suitable for a delicious meal or party, and you can hop from blog to blog to check them out.
We have a core group of 12 bloggers, but we will always need substitutes and if there is enough interest would consider additional groups. To see our upcoming themes and how you can participate, please check out the schedule at Creative Culinary or contact Barb for more information.