Summer Means Fresh Fruit Cakes

Take advantage of the low cost, peak taste of summer fruit by preparing coffee fruit cakes for the moment or even seasons ahead.

Purple and yellow plums are used for a coffee cake that makes a striking visual effect with its moist, tempting textures. If you plan on storing the cakes for future use, wrap them air-tight in double-thickness plastic wrap. Otherwise, enjoy them out of the oven and up to a week in the refrigerator.

PURPLE AND YELLOW PLUM COFFEE CAKE

5 medium purple and yellow plums

3 cups sugar

1/2 cup water

Unsalted butter or margarine, softened

Flour

1 1/2 teaspoons baking powder

3/4 teaspoon baking soda

1/4 teaspoon salt

4 eggs

1 1/2 teaspoons vanilla

1 cup sour cream

Streusel Mixture

Pit and slice purple plums. Bring 1 1/2 cups sugar and water to boil, then add plum slices. Poach 2 minutes. Drain immediately, reserving liquid. Pat plum slices with paper towels to remove as much moisture as possible. Repeat for yellow plums. Reserve few slices to place on top of cake.

Butter and flour 10-inch angel food cake pan. Sift together 3 cups flour, baking powder, soda and salt. Beat 3/4 cup butter in large bowl until light and fluffy. Gradually beat in remaining 1 1/2 cups sugar, then eggs, one at time. Continue beating until light and fluffy. Add vanilla.

With mixer on low, add 1/4 flour mixture, then 1/3 sour cream. Repeat alternating 2 ingredients. Beat until smooth. Gently fold in plums, except those for garnish.

Turn 1/3 of batter into pan and sprinkle with 1/3 of Streusel Mixture. Repeat layering 2 more times. Place reserved plum slices on top.

Bake at 350 degrees 55 to 60 minutes or until wood pick inserted in center comes out clean. Cool on rack. Makes 1 (10-inch) cake or 10 servings.

Streusel Mixture

1/2 cup brown sugar, packed

2 tablespoons unsalted butter or margarine

2 tablespoons flour

1 teaspoon ground cinnamon

3/4 cup chopped walnuts

Combine sugar, butter, flour, cinnamon and walnuts in bowl. Work with fingers or fork until crumbly.