Ever tried this plum cake? They have a slightly sour flavor which develops as they bake, which makes for an excellent jam or pastry. This time we decided that we wanted a faster result than jam.

So Lykkers, let's make a fruit-topped crumb coffee cake together.

- 3 cups of Shiro plums, diced with pits removed (Reserve the excess juice with the plums, but set aside 3 tsp)

- 1 tsp. lemon juice

- 1 tsp. vanilla extract

- 1 ½ ounces of butter

- ½ cup granulated sugar

- 1 egg

- ½ cup skim milk

- 1 ½ cups all-purpose flour

- 2 ½ tsp baking powder

- ½ tsp Himalayan pink salt

Crumb topping:

- 1 ¼ cup flour

- 1 stick of butter (4 ounces)

- ½ cup granulated sugar

Additional Equipment:

- Mixer

- 9-inch cake pan (a springform pan is recommended for easier cake removal)

- Parchment paper

- Cooking spray

- Powdered sugar

- Sifter

Instructions:

1. For the crumb topping, melt the butter and combine it with the flour and sugar until large coffee cake crumbs form. Set aside.

2. Mix the lemon juice with the Shiro plums. Set aside.

3. In a mixing bowl, cream together the butter and sugar using a mixer, scraping down the sides as needed. Add the egg and vanilla, ensuring thorough incorporation by scraping the sides of the bowl.

4. Gradually add the skim milk to the mixture, scraping down the sides afterward.

5. Carefully incorporate the flour, baking powder, and salt into the mixer, taking care not to over mix. When almost fully incorporated, add 3 tsp of Shiro plum juice. Avoid over-mixing.

6. Prepare the cake pan by spraying it with cooking spray and lining it with parchment paper. Spray the parchment paper as well.

7. Pour the cake batter into the prepared pan.

8. Spoon the plum mixture on top, gently weaving in the fruit and juice with a spatula.

9. Sprinkle the crumb topping evenly over the fruit and cake batter.

10. Bake at 350 degrees Fahrenheit and start checking for completion at 40 minutes. The cake is ready when a toothpick inserted into the center comes out clean.

11. Garnish with powdered sugar sifted on top.

Note: Initially, an 8-inch cake pan was used for this recipe, resulting in longer baking times to ensure thorough baking of the Shiro plum fruit and juice. Switching to a 9-inch cake pan should reduce the baking time.

Enjoy, and let us know if you try it! This recipe can also be personalized with different types of plum varieties.