Lin Nowicki shares her recipe for Buttermilk Coffee Cake with Plums.
Follow this recipe to make a delicious buttermilk coffee cake layered with fresh plum slices.
1/4 cup butter or lard
1 to 1 1/2 cups sugar (depending on how sweet you like the cake and how tart your fruit is)
1 or 2 eggs, well beaten
1 1/2 cups unbleached white flour
1/4 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup buttermilk
Plums (or other home-canned fruit)
Cream the shortening in a medium-sized mixing bowl, and beat in the sugar and eggs. Sift together the dry ingredients and add them to the butter-sugar-egg mixture alternately with the buttermilk. Mix the batter, then pour it into a greased 9-by-9-inch pan. Top with home-canned wild plums, pitted and halved. (Other may be substituted, but tart ones are nicest.) Sprinkle a little of the canning juice over the plums or other fruit, and cover the cake liberally with brown sugar and cinnamon. Bake at 375 degrees Fahrenheit for 20 minutes or longer, until the surface no longer looks gooey.
Recipe from In Praise of Buttermilk Baking article MOTHER EARTH NEWS NO. 33.