I’m really late with this month’s Bread Baking Babes a.k.a BBB bread which is a Yeasted Plum Coffee Cake with an Oatmeal Streusel Topping. Actually, Judy picked a Zoe Francis recipe for Yeasted Blueberry Coffee Cake. I don’t get blueberries here so I went with plums instead.
This Yeasted Plum Coffee Cake uses a brioche dough recipe from Artisan Bread in 5 Minutes a Day. It was a good opportunity to revisit my copy of the book after ages. This recipe also involves making a skillet jam with fresh fruit, which is layered within the bread. One can use whatever fruit is in season to make the jam for this coffee cake. Of course, slightly tart and sweet fruit makes a jam that works better here. Samruddhi, a good friend and sourdough baker par excellence, recently brought me some of her homemade plum jam.
So this is an enriched yeasted bread or yeasted cake layered with jam and topped with a streusel. It is easy enough to make. The dough is a no-knead dough and just needs mixing well. The skillet jam is easy to make as well, and can be made ahead of making the coffee cake. The streusel comes together in 5 minutes. All the remaining time is mostly spent allowing the dough to rise.
This recipe turned out into a bit of an adventure for me. It rained very heavily and mostly without break most of this month where I live. 33 dams across Kerala were opened to release excess water. All this resulted in severe floods in the state. We were lucky to live where the waters didn’t even come close at all.
I was short of certain ingredients needed for this recipe and not in a position to go shopping for them. So I made some substitutions and my Yeasted Plum Coffee Cake turned out a bit different in taste and texture. It was good though.
I had no butter or eggs as we’re still in our “eating vegan” phase. So I left out the eggs and added a little more water to compensate for the liquid. I substituted oil for butter (generally, about 3/4 cup oil for 1 cup butter works). I also discovered I had run out of all-purpose flour. Instead, I made my yeasted coffee cake with whole wheat flour. So I ended up with a brown colored, slightly denser but delicious yeasted cake.
If you want to try using whole wheat flour, I would suggest substituting for just half the all-purpose flour. Unless your family and friends don’t mind a denser coffee cake. To make this coffee cake completely vegan, you can replace the honey with sugar. The general rule of the thumb for this is 1 1/4 cups of sugar and 1/4 cup of liquid (water or any liquid in your recipe) for a cup of honey.
The recipe below is the full recipe for original recipe without substitutions. My fellow bakers told me that half of the recipe below would make a yeasted coffee cake leaving enough brioche dough for a loaf. So I made just one quarter of the recipe below to make one 8” Yeasted Plum Coffee Cake.
The Oatmeal Streusel Topping recipe given below is one I prefer to use. Please note that it makes enough Streusel Topping to generously cover one 8” coffee cake. Please see Judy’s recipe for the original recipe.
The Bread Baking Babes are –
The Bread Baking Babes (BBB) is a closed group, but you’re most welcome to bake with us as a Bread Baking Buddy. Here’s how it works.
Bake this month’s bread using Judy’s recipe and post it on your blog before the 28th of this month. Mention the Bread Baking Babes and link to her BBB post in your own post. Then e-mail her with your name and the link to the post, or leave a comment on her blog post with this information. She will include your bread in the Buddy round-up for this month on her blog.