Streusel-Topped Plum Cake

Sweet juicy plums top this light, moist, and tender snack cake. Sprinkled with a brown sugar, cinnamon, and oat topping, this not-too-sweet cake pairs perfectly with a morning cup of coffee.

Aug 08, 2023

If you’re looking to whip up a simple snack cake, today’s recipe featuring in season, sweet and juicy plums is definitely one to try. Depending on the variety, the skin color of plums can range from red, yellow, and green, to blue, purple, and black. The color of the flesh varies too, from amber, to bright red, to dark blue. The ruby red fleshed-colored plums I used in this cake added a gorgeous pop of color.

After testing this recipe a few times, I learned there was a secret ingredient that brought the flavor of this cake from “pretty good” to “fantastic.” The secret ingredient is cinnamon. I know what you’re probably thinking – plums and cinnamon, really? While it seems like an odd flavor combination, these two ingredients work really well together.

Cinnamon is made from the inner bark of the cinnamon tree (a tropical evergreen). When harvested, the bark is very light in color and turns a dark, reddish brown as it dries. Once dried, it can be ground into a powder (ground cinnamon) or cut into curled cinnamon sticks (quills).

Cinnamon can be divided into two main categories: Ceylon (say-LON) and cassia. Ceylon cinnamon, also known as Mexican cinnamon, is often referred to as true cinnamon. It has a mild, delicate flavor with subtle hints of citrus and clove. It’s more savory than sweet. Ceylon cinnamon is paler in color compared to cassia, and the bark is made up of multiple thin layers rather than a single, thicker curled strip. This is not your everyday, grocery store cinnamon. You’ll likely find Ceylon cinnamon at specialty spice stores, gourmet markets, or online.

Cassia is the most common variety of cinnamon. Within this cassia category, there are three main types of cinnamon: cassia or Chinese, Saigon, and Korintje. Cassia cinnamon, used in today’s recipe, is what you’ll likely find in grocery stores. Perfect for sweet and savory dishes, the flavor is warm, woodsy, and slightly sweet. Saigon cinnamon has a rich, sweet taste and is often the variety used for cinnamon sticks. Korintje or Indonesian cinnamon tends to be milder with an earthy flavor profile. It’s lighter in color compared to Chinese and Saigon cinnamon and is used more often in sweet baked goods rather than savory dishes.

Ground spices like cinnamon, quickly lose their aroma and flavor, so buy small quantities and check for a “best by” date on the container. Store cinnamon in an airtight container in a cool, dark place. When stored properly, ground cinnamon will keep for about two years. Cinnamon sticks will maintain their flavor for three to four years.

What I love about using cinnamon in this cake is that it provides a nice sweetness without adding extra sugar. This amazing spice is added to the cake batter as well as the streusel topping, giving every bite of cake that warm, sweet taste of cinnamon.

To your health,

Darlene

STREUSEL-TOPPED PLUM CAKE

Yield: 9 servings

Serving Size: 1 piece

Prep: 15 minutes

Ready: 50 minutes

INGREDIENTS

2 medium (4 ounces each) fresh plums
Vegetable oil cooking spray
3/4 cup granulated sugar
1/4 cup canola oil
1/3 cup plain low-fat Greek yogurt (such as FAGE Total 2%)
1 large egg
2 teaspoons vanilla extract
1/2 cup all-purpose flour
1/2 cup white whole-wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon kosher salt
1/2 teaspoon ground cinnamon

Streusel topping

1/4 cup old-fashioned rolled oats
2 tablespoons brown sugar
1 tablespoon all-purpose flour
1/8 teaspoon ground cinnamon
1/2 tablespoon spreadable butter and oil blend (such as Challenge Spreadable Butter)

DIRECTIONS

Slice plums into thin wedges and set aside until ready to assemble cake. Spray an 8-inch square pan with cooking spray and set aside.
In a bowl, stir together granulated sugar, oil, yogurt, egg, and vanilla until combined. In a separate bowl, combine all-purpose flour (1/2 cup), whole-wheat flour, baking powder, baking soda, salt, and cinnamon (1/2 teaspoon). Add flour mixture to sugar mixture and stir until just combined, being careful not to over mix. Pour batter into prepared pan.
To prepare streusel topping, place oats, brown sugar, all-purpose flour (1 tablespoon), and cinnamon (1/8 teaspoon) in a small bowl and stir to combine. Add butter and oil blend and cut into dry ingredients until crumbly.
Sprinkle half of streusel topping mixture over batter. Evenly distribute plum slices over streusel topping. Sprinkle remaining streusel topping over plum slices.
Cake assembly: sprinkle half of the streusel topping over the cake batter, layer with plum slices, and top plum slices with remaining streusel.
Bake in a preheated 350-degree oven for 35 to 38 minutes or until a wooden pick inserted in center comes out clean. Cool on a wire rack.

Nutrition Information per Serving

218 Calories, 8 g Total fat, 1 g Saturated fat, 0 g Trans fat, 21 mg Cholesterol, 171 mg Sodium, 35 g Total carbohydrate, 2 g Dietary fiber, 22 g Total sugars, 19 g Added sugars, 4 g Protein, 0 mcg (0%) Vitamin D, 29 mg (2%) Calcium, 1 mg (6%) Iron, 63 mg (2%) Potassium