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Plum Good Sour Cream Coffee Cake - Classic Label Recipe

Recipe Detail

Products used for this recipe:Whole Purple Plums»


1/2 C chopped pecans
1 1/4 Csugar
1/2 tsp ground cinnamon
1/2 C butter or margarine
2 eggs
1 can Oregon Purple Plums, drained Pit plums, mash, add enough juice to plums to make 1 cup
1/2 C sour cream
2 C all-purpose flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt


  1. Preheat oven to 350 degrees. Grease a 10-inch Bundt pan.
  2. Combine pecans, 1/4 cup sugar and cinnamon, mix. Sprinkle half mixture into bottom of buttered Bundt pan.
  3. Combine butter and 1 cup sugar, beat until light and fluffy.
  4. Beat in eggs and plums; stir in sour cream.
  5. Combine remaining dried ingredients and add to creamed mixture, stir just enough to blend.
  6. Spoon half the batter into pan. Sprinkle remaining cinnamon mixture over batter. Pour remaining batter into Bundt pan.
  7. Bake in preheated oven for 40-45 minutes or until inserted toothpick comes out clean. Cool cake for10 minutes. Loosen edges around cake with a butter knife and invert cake onto a serving plate.
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