It’s no secret that I’m not the best at baking, mostly because I shy away from trying it. It intimidates me. When I saw this post from StrawberryPlum, however, I had to try it. I love coffee cake, and, ironically, how well it pairs with tea. Figured I’d give it a go, I mean, it’s always a good thing to try something new.
Ingredients
For the topping:
1/4 cup ap flour [$2 for a bag]
1/4 cup brown sugar [$2 for a bag]
Cinnamon [$3]
About a cup chopped pecans [$4 for a bag]
Half a stick unsalted butter, melted [$2 for a pack]

For the cake:
1 1/2 cup ap flour
1 teaspoon baking powder [$2]
1/2 teaspoon baking soda [$3]
1/2 teaspoon salt
Cinnamon, about a tablespoon
6 tablespoons softened butter
3/4 cup sugar
2 eggs [$1]
1 teaspoon vanilla extract [$3]
1/2 cup sour cream [$1.50 for a small container]
3 or 4 plums, cut into quarters [$3]

Directions
Preheat the oven to 350.
Spray an 8×8 baking pan with Pam or some kind if butter or grease, and set aside.
Make the topping: combine the topping ingredients except the butter in a bowl, then add the butter and mix until combined into crumbs. Set aside.

Make the cake: combine all the dry ingredients except the sugar in a bowl and whisk until combined. In an electric mixer bowl, add the butter and the sugar and beat until whipped and fluffy. Beat the eggs into the mixer, one at a time, then add the vanilla and sour cream and best until well mixed.
Add the dry ingredients in the bowl, a little at a time, until incorporated.
I was worried when I read the instructions that I would not know when the batter was ready. Trust me, when you are making the batter, it will be obvious when it has come together.
Scoop the batter into the pan and spread evenly. Add the plums on top in a fun pattern if you choose and then add the topping.
Bake for 45 minutes, or until a toothpick inserted in the center comes out clean.
Let cool for a few minutes while you make some tea, then cut and enjoy!

Super glad I decided to give baking a whirl.

-L