Golden Plum Coffee Cake with Browned Butter Glaze

Oh, hi.

It appears that I have a problem. A problem of the browned butter variety. I’m banking on the fact that all of the fat and calories cook right out of the butter as your brown it. I mean, that’s a scientific fact, right? Please say yes. Just humor me.

So, basically, my problem isn’t even a problem. It’s just my way of lightening up butter. By turning it brown and delicious. And less calorific.

(If I say it enough times, maybe it will come true.)

Apparently, it’s not socially acceptable to just pour browned butter directly into a drinking glass and slurp it with a straw, so I made some coffee cake to go with it. Then I stuffed my coffee cake with golden plum preserves.

Have y’all ever tried golden plums?

Me neither. At least, I hadn’t, up until Bonne Maman sent me a jar of her Golden Plum Mirabelle preserves and asked me to create a recipe. No pressure! Cooking with ingredients you’ve never tried is easy peasy. Nothing to stress over. You’ll be fiiiiiiiiiiiiiiine.

My first order of business was tasting the preserves straight from the jar. Uh, hello, delicious! Very sweet and a bit apple-y, if I had to describe them for someone who’d never tasted them before. <—- Like me!

I whipped up this coffee cake with my jar of preserves. It seemed like the right thing to do and the fact that it’s full of cream cheese didn’t hurt things either.

Secret: I could eat cream cheese with a spoon. Is that really a problem? I mean, I eat cottage cheese with a spoon. I eat cheddar by the handful. What is so wrong with eating a scoop or three of cream cheese?

Never mind. Don’t answer that. I don’t even want to know.

You’ve pretty much learned all of my secrets here. I drink browned butter with a straw, I eat preserves straight from the jar, and I shovel spoonfuls of cream cheese into my mouth when no one is looking. I really hope my mother isn’t reading this.

I also have a giveaway happening that ends on 11/15/12, if you’d like to try your chances at winning some preserves for yourself! Oh, and I’m participating in a recipe contest with this recipe. If you love it, would you mind clicking on THIS LINK and hitting the like button on pinterest. I’d love ya forever and always. Which, fine, I’ll love ya anyways, just for putting up with my daily dose of nonsense here. Whatever.

Golden Plum Coffee Cake with Browned Butter Glaze

Keep an eye out at your local grocery store for these golden plum preserves. If you can't find them, give another flavor a try. This coffee cake is so easily adaptable! Peach, raspberry, strawberry, it's all good!


For the coffee cake:
2 cups all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
1/2 teaspoon salt
1/2 cup butter
3 tablespoons greek yogurt
1/2 cup milk
2 tablespoons cream cheese, room temperature
1/2 cup Bonne Maman Golden Plum Mirabelle Preserves
1/8 teaspoon cinnamon
For the Browned Butter Glaze:
2 tablespoons butter
1/2 cup powdered sugar
1 teaspoon vanilla extract
1/8 teaspoon cinnamon
1/4 cup milk


Whisk together the flour, baking soda, cream of tartar, and salt in a large mixing bowl.
Cut in the butter and yogurt until the mixture is full of course crumbs.
Stir in the milk until just combined.
Dump the dough mixture onto a large sheet of parchment paper and knead until just combined. Do not overmix the dough.
Roll the dough out on the parchment paper to about 9 inches wide by 12 inches long. Lightly score the dough lengthwise into thirds.
In a small bowl, combine the softened cream cheese, preserves, and cinnamon. Spread along the center third of the dough.
Use a knife to make diagonal cuts 1 inch wide down each of the outer thirds of the dough. Fold strips alternately across the preserves at an angle.
Transfer the parchment paper with the coffee cake to a baking sheet.
Bake at 425 degrees for 12-14 minutes or until lightly golden.
Allow to cool.
To make the glaze, melt the butter over low heat in a small saucepan. Continue cooking butter about 5 to 10 minutes or until golden brown.
Pour the butter into a small mixing bowl and add the powdered sugar, vanilla extract, cinnamon, and milk to the butter. Stir to combine.
Drizzle the glaze over the cooled coffee cake.