1/4 cup Unsalted butter, melted
1/2 cup Brown sugar
1/2 cup Small pecan pieces
1/4 cup + 1 Tbsp Whole-wheat pastry flour
1/2 tsp Salt
1 cup Plum Amazins™
1 each Lemon
1/4 cup Sunsweet® Prune Purée
3 each Large eggs
2/3 cup Buttermilk
1 tsp Vanilla extract
1 3/4 cup + 1 Tbsp Whole-wheat pastry flour
1 cup Demerara sugar
1 Tbsp Baking powder
1 1/2 tsp Salt
1/4 cup Unsalted butter, at room temperature
1 1/3 cups (about 8 oz) Pitted dried plums
6 Tbsp Hot water
1. Preheat an oven to 325ºF. Butter a 9-inch springform pan. Line the bottom with parchment paper and butter the paper.
2. Zest the lemon. (You will have about 2 grams / 2 teaspoon of zest.) Cut the lemon in half and squeeze the juice through a strainer. You will need about 1/8 cup / 40 grams lemon juice. Pour the lemon juice over the Plum Amazins and soak for 5 to 10 minutes or until the Plum Amazins have soaked up most of the juice.
3. To make the streusel topping: Mix together the butter, sugar, pecans, flour, and salt until a crumbly meal forms.
4. In food processor, process dried plums and water until puréed.
5. To make the cake: In a bowl, whisk together the prune purée, eggs, buttermilk, and vanilla until nearly smooth (bits of prune 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 1/2 cup (135 grams) of the prune purée mixture and mix on low speed until the ingredients are moistened. Increase the speed to medium and beat for 1 1/2 minutes or until the batter is light and fluffy. Stir in the remaining prune purée mixture on low speed until incorporated. Fold in the Plum Amazins.
6. Pour the batter into the prepared pan. Sprinkle the streusel on top of the batter, patting it lightly so it adheres to the surface.
7. Bake for 60 to 70 minutes or until the center is set. Cool completely before unmolding.
Makes 1 (9-inch) coffee cake