No-Fail Stone Fruit Coffee Cake
Stone fruit really shines alongside a tender, buttery cake. This rework of an old fashioned family coffee cake recipe happens to be one of the simplest ways to get the most from your stone fruit. No stand mixer or hand mixer required -- all you'll need is a wooden spoon or sturdy spatula --
which tells you how simple the batter truly is. I have made this cake (and had this cake made for me) more than almost any recipe in my repertoire, and there has never been a time it flopped -- even when testing a new filling for the first time -- just how a no-fail recipe should be. Our coffee cake recipe was passed down from my paternal grandma,
a huge inspiration for my baking career path and a large contributor to my personal my recipe collection. My grandma has been a huge supporter of this blog, which I appreciate so much - I wouldn't be here without you, Ma! And your coffee cake still can't be beat.
In this iteration I use fresh, thinly sliced yellow plums (lemon plums) for my fruit filling -- easily replaced by red plums, nectarines, or peaches. Use a combination of fruits, if you like.
This cake is so versatile, and so forgiving, you may as well let your creative side come out!
If you're looking for a berry coffee cake recipe, check out my older blog post on the original recipe for this cake, which can be made with pie filling, fresh, or frozen fruit.
Thanks for reading.
Signed,
The Mellow Baker