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Plum Coffee Cake

Plum Coffee Cake

Though this cake is low in cholesterol, it is rich and delicious. It makes a lovely weekend breakfast, a snack, or light dessert.

Makes an 11 x 7 inch coffee cake.


  • 2 c unbleached all purpose flour
  • 1/2 c sugar
  • 1 Tbsp baking powder
  • 1/2 tsp salt
  • 1 tsp ginger
  • 1/2 c vegetable oil
  • 1 c cultured buttermilk
  • 4 egg whites
  • 1/2 c plum preserves or jam
  • 1/2 c slivered almonds


  1. Preheat oven to 350 degrees F and grease an 11 x 7 x 2 inch (or deeper) baking dish.
  2. In a medium bowl, whisk together the flour, sugar, baking powder, salt and ginger. Set aside.
  3. In the bowl of a stand mixer, beat the oil and buttermilk on medium until white and creamy.
  4. Turn the mixer to low and add the dry ingredients gradually. Beat 2 minutes, or until well-combined.
  5. Add the egg whites and beat on high for 2 minutes.
  6. Pour half the batter in the bottom of the prepared pan, spreading it evenly.
  7. Dollop the plum preserves over the batter. (It will not make a complete layer, but try to distribute the dollops evenly.)
  8. Pour the remainder of the batter on top and spread evenly.
  9. Sprinkle the almonds evenly on top. Bake 45 minutes, or until a toothpick, inserted in the thickest part, comes out clean.
  10. Cool in pan. Cut into squares and serve warm or at room temperature. Cover any unused portion and store at room temperature. (This cake will remain moist and delicious for 3-4 days.)

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