PLUM-WALNUT BUTTERMILK COFFEE CAKE

If you like fruity cakes this is it. It is sweet but not too sweet. Adapted from recipe by Southern Living October 2013, I used fresh Italian plums and walnuts from our garden. But you can make it with any fruit-nut combination. Use only fresh fruit and full fat, 3.25% buttermilk. Combining skimmed milk and vinegar will not do justice to this lovely coffee cake. 

PLUM-WALNUT BUTTERMILK COFFEE CAKE

1/4 cup melted butter 

2 cups flour 

3 tsp baking powder 

1/2 tsp baking soda 

1/4 tsp salt 

2 eggs 

1 cup 3.25% buttermilk 

1/2 cup sugar 

1 cup sliced Italian plums 

1/2 cup chopped walnuts 

1 tsp sugar 

 1 cup icing sugar 

2 1/2 Tbsp buttermilk 

• Melt the butter and set it aside to cool. 
• Next, preheat oven to 350F. 
• With a balloon whisk, whisk together the flour, baking powder, baking soda and salt. 
• With a fork whisk together the eggs, buttermilk and sugar and the melted butter. 
• Whisk the flour mixture into egg mixture. 
• Pour batter into a parchment lined 9-inch round cake pan. 
• Gently swirl with a knife and top with sliced plums and chopped nuts. S
• prinkle 1 tsp sugar on top. Bake at 350F for 35 to 45 minutes until golden brown. 
• Cool in pan on a wire rack 5 minutes. 
• Remove cake from the pan and transfer to a wire rack. 
• Combine icing sugar with 2 1/2 Tbsp buttermilk. 
• Drizzle over the warm coffee cake.