Moist and rich sour cream coffee cake topped with the most delicious streusel made of juicy plums, ginger, and coconut.
Let me start by saying that this cake has made it to the top of my top cakes list, and that’s a hard list to get onto!
The moment I received the book Modern Potluck by Kristin Donnelly in my mailbox, I was super excited. Potluck gatherings have always been a tradition in my family, which makes sense because anything and everything that involves lots of food becomes a tradition in my family. While everyone tends to make their favorite dishes over and over again, I think I am finally starting to get them to try and make new things.
The book includes simple recipes with short ingredient lists and easy-to-follow instructions, which is exactly my style. So far I’ve tried a few recipes and they were all so good, but this cake was the one I had to share with you! It looks so simple that it’s hard to believe just how good it is. This will make any guest of yours satisfied for sure.
The base for this cake is a classic sour cream cake. The sour cream gives the cake a tender crumb and a rich delicious flavor. Then there’s the streusel—my favorite part of any crumb cake and the reason, I believe, why coffee cakes are so popular. The twist of adding fruit, ginger, and coconut to the streusel takes this cake to the next level. You can also use pears or peaches instead of plums, which sound just as good.
This cake is so addictive that I ate 4 pieces in a row the first chance I got. You won’t be satisfied with only one piece because it’s simply impossible. Don’t say I didn’t warn you!
Giveaway!
One lucky reader will win a copy of the book Modern Potluck by Kristin Donnelly along with two 4-cup storage dishes with lid from Pyrex. To enter the giveaway, please leave a comment sharing what your favorite potluck dish is. Giveaway is open to US residents only and will close August 16, 2016 11pm EST. Good luck!
Giveaway is now closed.
- 1 cup (140g/5 oz) all-purpose flour
- ½ cup (100 g/3.5 oz) dark brown sugar
- 1 teaspoon ground ginger
- ¼ teaspoon salt
- ½ cup (1 stick/113 g) unsalted butter, melted
- 1 cup flaked coconut, preferably unsweetened
- ¼ cup finely chopped crystallized ginger
- 2½ cups (350 g/12.5 oz) all-purpose flour
- 1 teaspoon baking powder
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (2 sticks/227 g) unsalted butter, softened to room temperature
- 1½ cups (300 g/10.5 oz) granulated sugar
- 3 large eggs, at room temperature
- 1¼ cups (300 ml) sour cream
- 2 teaspoons pure vanilla extract
- 2 large plums (about ¾ pound), chopped into bite-size pieces
- Prepare the streusel: use a fork to mix the flour with the brown sugar, ginger, and salt. Drizzle in the melted butter and stir until it resembles a clumpy dough. Add the coconut and crystallized ginger, and use your fingers to break the mixture into clumps. Refrigerate.
- Preheat oven to 350F/180C. Butter a 9x13-inch baking pan.
- Make the cake: in a medium bowl, whisk the flour with the baking powder, baking soda, and salt. In a large bowl and using an electric mixer, beat the 1 cup butter with sugar at medium speed until fluffy, 2 minutes. Beat in the eggs, one at a time, and then the sour cream and vanilla. Beat the flour mixture into the batter in 3 additions until just incorporated. Scrape the batter into the pan and spread it to the edges.
- Add the plums to the streusel mixture and toss. Sprinkle the topping evenly over the batter.
- Bake the cake for 45-60 minutes until the crumb topping is browned and a cake tester inserted in the center of the cake come out clean. Transfer to a wire rack and let cool completely.
- Cake can be kept in the fridge, covered, for up to 4 days.
34 Comments
HS
August 9, 2016 at 10:32 amMy favorite is buffalo chicken tortilla pinwheels.
Chelsie K
August 9, 2016 at 10:55 amThis looks ah-mazing!!
My favorite is the oh-so odd treat of grape salad. Red grapes, coated in a smooth cream cheese dressing, sprinkled with brown sugar and pecans. Sounds strange… But it will blow your mind.
Nicole - Cooking for Keeps
August 9, 2016 at 11:23 amSTUNning, and that topping!
Amanda @ Cookie Named Desire
August 9, 2016 at 12:17 pmThis cake looks so delicious! I can see why you’d eat four slices in a row! I might end up eating half the cake on my own. The plums and ginger are perfect for late summer! (an my favorite potluck dish is a nice salad or pie!)
Alex
August 9, 2016 at 1:21 pmLove the pics, really mouthwatering ?
My fav dish would be vegetable lasagna with eggplants and spinach!
Dana
August 9, 2016 at 1:49 pmMy favorite thing to bring to potluck is classic chocolate chip cookies! They are always a hit!
Judith
August 9, 2016 at 5:13 pmi love potato salad
theresa
August 9, 2016 at 9:04 pmmy favorite potluck dish is baked beans & rice krispy treats, thanks
Jennai
August 9, 2016 at 9:59 pmI like to bring Dilly Cucumber Bites to a potluck!
karen
August 10, 2016 at 1:09 amDeviled eggs – people go crazy for them!
Francesca
August 10, 2016 at 6:06 amLove the idea of putting coconut in the streusel! And beautiful photos as per usual! 🙂
Steph
August 10, 2016 at 11:53 amPotato salad!!!
Annette
August 10, 2016 at 2:07 pmI like to make a chunky chicken salad using grilled breasts for potluck meals.
Linda
August 10, 2016 at 4:55 pmI like to bring salmon or tuna croquettes. People love them and they are fun to make.
Kimberly C
August 11, 2016 at 12:40 amThat cake looks so good! My favorite potluck dish is cheesecake, it’s easy and everyone always loves it.
Caitlin
August 11, 2016 at 4:10 amMac n cheese
manda
August 11, 2016 at 1:58 pmI make cole slaw.
kelli
August 11, 2016 at 7:31 pmeither potato salad or a greek salad.
Grace
August 12, 2016 at 4:08 pmPeanut butter sheet cake!
Marlene
August 13, 2016 at 5:55 pmMy favorite Potluck Dish is guacamole (with chips).
Lauren
August 13, 2016 at 10:33 pmI like to make party sandwiches for potlucks.
Wehaf
August 15, 2016 at 12:49 amI love to take quiche to potlucks!
Leah
August 15, 2016 at 3:38 pmI love bringing homemade guacamole served in mini tortilla bowls and cheesecake bars for dessert!
Lee mckeon
August 15, 2016 at 3:57 pmMy favorite pot luck is tuna creamette pasta salad
Gib
August 20, 2016 at 12:17 pmThis looks amazing. Hmmm, potlucks – hubbies staple is usually his kick-ass potato salad while mine is usually dessert of some variety – recently I did a vegan pavlova using aquafaba (chickpea juice) as the sub for egg whites, with coconut cream and tropical fruit!
Huyen
August 28, 2016 at 9:32 pmThank you so much for this recipe and others!! I made this cake for my husband’s birthday and it was delicious! We also LOVE your coconut cake and cinnamon rolls. They are just so gooooood and the recipes are easy to follow as I have two small children and not a whole lot of time. I can’t wAit to try out more of your recipes. You are so talented!!!
Shiran
August 29, 2016 at 4:38 amThank you for your sweet words, Huyen! There’s nothing that makes me happier than to know that my recipes make people happy. I hope you’ll continue to enjoy them 🙂
Leah
August 29, 2016 at 9:20 amHi Shiran,
Did you announce the winner of this giveaway?
Shiran
August 31, 2016 at 5:52 amYes Leah, an email was sent to the winner.
Basira
April 7, 2017 at 10:13 amI see sth red on the cake. r they cranberries?
Shiran
April 7, 2017 at 2:01 pmThese are actually the plums!
elle
September 15, 2019 at 10:32 amCan I leave out the ginger?
Shiran
September 16, 2019 at 4:24 amYes 🙂
Mary F.
October 2, 2019 at 11:42 amThe dish I get the most request for is Cornbread Salad. Mine doesn’t use beans, and I never have any leftovers.