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A Visit to Cistus Nursery

I rarely go to nurseries anymore since I work part-time at one and another reason being that I don't have much room for additional plants. When a garden fanatic runs out of room, the brain goes into overdrive, dreaming up ingenious ways to incorporate more plants. And another thing happens - a burning desire to obtain rare and unique plants. I've been moving plants around, a tricky process that has a domino effect. A plant is unhappy - it is getting too much shade or perhaps too much sun. There is a plant that did not get as large as you thought it would or it is just a slow grower and now it is hopelessly hidden behind a taller plant. Sometimes a plant is just a dud for reasons unknown (Rhododendron 'Golden Gate' anyone?). I find the plant in question a better home, but it means that another plant will have to be moved. And the merry-go-round continues to turn... However, for those plants that are to be discarded, a space opens up for a new one! I decided to move a Mou...

Plum Coffee Cake


 
A member of the family who owns the nursery where I work has a fantastic vegetable garden and he brings wonderful things (corn!) in to share with employees. It is the time of year for these delicious plums and he has presented us with two boxes full during the past two weeks. A customer and I were discussing them and she shared a recipe with me for a Plum Coffee Cake. It is wonderful and I would think that you could substitute apples, peaches or just about any fruit if you don't have plums.


Cake:
1 cup all-purpose flour
1 tsp. baking powder
3/4 cup granulated sugar
1 tsp. vanilla
1 tsp. lemon zest
1/2 cup (1 stick) butter (softened)
2 large eggs
8-10 plums (about 1 lb.), pitted and sliced

Streusel Topping:
1 cup all-purpose flour
1/2 cup sugar
1/2 tsp. cinnamon
1/2 cup (1 stick) butter (softened)

Preheat oven to 350. Prepare a 9-inch springform pan by lining the bottom with parchment paper. Spray or butter the paper and the sides of the pan.
 
Whisk together the flour and the baking powder in a mixing bowl.

On low speed, add the sugar, butter, eggs, vanilla and lemon zest. Beat for 2 minutes until well combined.

The batter will be sticky. Carefully spread it over the bottom of the springform pan. (I find that coating a spatula with cooking spray helps).

Arrange the sliced plums over the dough in a spiral pattern. Set aside.
 
 

Make the streusel topping:

In a mixing bowl combine the flour, sugar, cinnamon and butter and beat until it becomes crumbly.

Spread the topping evenly over the plums.
 
 

Bake for 45-50 minutes. If the top hasn't browned, turn the oven to the broiler setting for 5 more minutes.

After removing from the oven, let it sit on a wire rack for 15 minutes before running a knife around the perimeter of the pan and releasing the sides. Cool completely.


Text and photos by Phillip Oliver, Dirt Therapy

Comments

  1. The fruit on my two Italian plum trees aren't quite ripe yet. I love eating them straight off the tree, while I garden. If it looks like we wouldn't be able to consume everything, there is the dehydrator that helps stretch the season for months. The plum coffee cake looks scrumptious!

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    Replies
    1. I thought these were Italian plums but wasn't exactly sure. They are good just by themselves. You are lucky to have your own trees!

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  2. My husband loves plums. I bet he would love this coffeecake. I would too. Thanks for the recipe.

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