Topping:

 

1/4 cup sugar
2 tablespoons all-purpose flour
1/4 teaspoon ground cardamom
1/4 teaspoon ground nutmeg
2 tablespoons butter, softened
2 tablespoons chopped almonds

Coffee Cake:

1 1/2 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon ground cardamom
1/4 teaspoon ground nutmeg
2/3 cup milk
1/4 cup (1/2 stick) butter, melted
1 egg
1 teaspoon almond extract
1 1/2 cups (about 9 ounces) chopped dried plums

Prep Time   15 minutes

 

Directions:

Heat oven to 400ºF. For Topping: In small bowl, combine sugar, flour, cardamom and nutmeg. Add butter; mix with fork until mixture resembles coarse crumbs. Stir in almonds; set aside. For Coffee Cake: In large bowl, combine flour, sugar, baking powder, salt, cardamom and nutmeg; set aside. In small bowl, whisk together milk, butter, egg and almond extract. Add to dry ingredients, mixing just until moistened. Stir in dried plums.

Pour batter into greased and floured 9-inch square baking pan, spreading evenly. Sprinkle with Topping. Bake 25 to 30 minutes or until wooden pick inserted into center comes out clean. Serve warm.

 

Recipe provided by the California Prune Board..