Pecan streusel adds texture and crunch to the top of this coffee cake while Diced Dried Plums soaked in lemon juice brighten the flavor. Meanwhile, Dried Plum Puree adds depth to the batter. For a summertime version, add fresh berries with the soaked plums. In the fall, add fresh cranberries.
Yield: one 23-cm / 9-inch cake
57 g / 1/4 cup unsalted butter, melted
90 g / 1/2 cup brown sugar
105 g / 1/2 cup coarsely chopped pecans
45 g / 1/4 cup plus 1 tablespoon whole-wheat pastry flour or all-purpose flour
2 g / 1/2 teaspoon salt
135 g / 1 cup Diced Prunes
75 g / 1/4 cup Dried Plum Purée
165 g / 3 large eggs
155 g / 2/3 cup buttermilk
5 g / 1 teaspoon vanilla extract
220 g / 1 3/4 cup plus 1 tablespoon whole-wheat pastry flour or all-purpose flour
190 g / 1 cup brown sugar
12 g / 1 tablespoon baking powder
6 g / 1 1/4 teaspoons salt
57 g / 1/4 cup unsalted butter, at room temperature
To make the streusel topping: Mix together the butter, sugar, pecans, flour, and salt until a crumbly meal forms.
To make the cake: Preheat the oven to 325F [160C]. Butter a 23-cm [9-in.] spring-form pan. Line the bottom with parchment paper and butter the paper.
Zest the lemon to make 2 g zest. Halve the lemon and squeeze the juice. Pour 30 ml lemon juice over the dried plums; soak until the plums have soaked up most of the juice, 5 to 10 minutes.
In a medium bowl, whisk together the purée, eggs, buttermilk, and vanilla until nearly smooth (bits of purée will remain visible).
In a stand mixer fitted with the paddle attachment, mix together the flour, sugar, baking powder, salt, and lemon zest for 30 seconds. Add the butter and half the purée mixture and mix on low speed until the ingredients are moistened. Increase the speed to medium and beat for 1 minute or until the batter is light and fluffy. Stir in the remaining purée mixture on low speed until incorporated. Fold in the soaked dried plums.
Pour the batter into the prepared pan. Sprinkle the streusel on top of the batter, patting it lightly so it adheres to the surface.
Bake for 60 to 70 minutes or until the center is set. Cool completely before unmolding.