Wild plum coffee cake |For what it's worth

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Wild plum coffee cake

The cool thing about summer is all the fresh produce.  Brother in law brought over some wild plums from his place this morning because he says he doesn’t eat them.  The biggest portion will become jelly but I saved some of the thick pulp to make an easy coffee cake with wild plums to see if I can change his mind.  The recipe is so simple the little grands helped prepare it.

In a large pot I covered about 2 pounds of tart wild plums with water and brought to a rapid boil over a high heat.  Actually I didn’t have to wait for them to boil, the skins started to crack and pop open before that so I removed them from the burner and peeled the skins.  If they are soft enough to squeeze the seeds out, do it.  If not, cut the plums in quarters and discard the seeds with the skins you peeled off. 

Now you make a dough that you can easily spread in the pan and build a topping with the plums.  That sounds pretty simple and it is.  I’ll give you more details in the recipe below.  After it is baked and completely cool (about 20 minutes) drizzle on a powdered sugar icing.  It was great with coffee and delicious after dinner served a-la-mode too.  The little grands were active helping with this recipe and they loved the result.
an easy wild plum coffee cake

Wild Plum Cookie Bar

by Jeannie
Prep Time: 30 minutes
Cook Time: 40 minutes
Keywords: breakfast dessert snack plum coffee cake
Ingredients (serves 12)
    • 2 cups flour
    • 3 teaspoons baking powder
    • 1/2 teaspoon salt
    • 1/4 cup sugar for batter
    • 6 Tablespoons butter for batter
    • 3/4 cup milk
    • 1 egg
    • 12 ripe plums, peeled, seeded
    • 2 Tablespoons butter, melted
    • 3/4 cup sugar
    • 1 teaspoon cinnamon
    • 1/2 teaspoon nutmeg
    • 1 cup powdered sugar
    • 2 Tablespoons milk
    Peel, quarter and remove seeds from plums. Set aside.
    Combine flour, baking powder, salt and 1/4 cup sugar. Cut in 6 Tbs cold butter.
    Make a little well in the center of the flour and pour in milk and the egg.
    Pierce the egg with a fork and gently beat into milk.
    Slowly stir flour into milk/egg until it is all incorporated together.
    Spread the dough into a well greased 9 x 13 pan.
    Pour the melted butter over the dough.
    Arrange the prepared plums on top of the buttered dough so that when you cut it into 12 squares each sections will have a plum. Don't worry if your plums are squishy if you used the blanching method to remove the skin & seeds. It will be fine.
    Mix the sugar and spices together and sprinkle all of it across the top.
    Bake 350° for 40 minutes.
    Remove it from the oven and allow it to cool at least 20 minutes.
    Combine the milk with powdered sugar for a pourable icing you can drizzle across the cooled bar cookie.
    Slice and serve.
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    1. I haven't had plums in so long, I had to add them to my grocery list. Thanks for the inspiration!

    2. Oooooh this looks good. Planning on planting a couple of fruit frees out at our house- we might have to look into plums!

    3. I love plums! I think I'll put these on the grocery list and try this next week. Thanks!

    4. I've never had a wild plum but think of On the Banks of Plum Creek whenever hear about them.

    5. I love plums, but I have never had wild ones! Your recipe sounds fantastic! Can't wait to try!

    6. My plum trees are producing for the first time since we moved here. I pinned this to make when they are ripe. Thanks for the recipe!

    7. I had to go google "wild plum" lolol. I would have to get them and try this. Pinning!!

    8. Plums are good when they are ripe. Summer is the best time to enjoy them. I used to make plum jam. This treat looks pretty yummy.
      You will benefit from using Key Ingredient website. You join for free, add your recipe, by typing it in, add 1 photo and save. Your recipe is in a tidy little printable box. I wrote a tutorial on how to use it on my blog.

    9. We were just reminiscing about my mother's plum recipes last night. This looks delicious - pinning it for later.


    Gosh, I really love it when you leave comments...It feels all warm and fuzzy. :)