PLUM KüCHEN
Categories Cake Mixer Fruit Dessert Bake Plum Fall Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Serves 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Butter 13 x 9 x 2-inch baking pan. Sift flour, baking powder, 1 teaspoon cinnamon and salt into small bowl. Using electric mixer, beat 6 tablespoons butter with 2/3 cup sugar in large bowl until well blended. Beat in eggs 1 at a time, then extracts. Beat in dry ingredients in 3 additions alternately with sour cream in 2 additions. Spread batter in pan.
- Arrange plum wedges on their sides in 4 long rows atop batter. Mix 1/2 teaspoon cinnamon and 1/4 cup sugar in small bowl. Sprinkle over plums. Melt 2 tablespoons butter. Drizzle over kuchen.
- Bake kuchen until tester inserted into center of cake comes out clean, about 40 minutes. Transfer pan to rack. Cool until just warm, about 30 minutes, or to room temperature. Cut into 4 lengthwise strips. Cut each strip crosswise into thirds.
SWISS PLUM KUCHEN
This would have to be the nicest Plum Cake I have ever tasted! The almonds and almond extract in the filling is just perfect with the plums! The preparation time does not include the time it takes to make the pastry.
Provided by Karin...
Categories Dessert
Time 1h5m
Yield 1 Very Beautiful Plum Cake
Number Of Ingredients 14
Steps:
- To make the dough, combine dry ingredients in bowl and mix.
- Add the butter cut into small pieces.
- Rub into the dry ingredients until mixture resembles fine breadcrumbs.
- Add eggs and mix until the dough forms a ball.
- Wrap the dough and chill.
- For the almond filling, using blender (or food processor), grind the almonds with the sugar until fine.
- Add the almond extract and butter and mix until smooth.
- Add eggs one at a time.
- Add flour and mix well.
- Roll the dough out on a floured surface and line a greased flan dish/tin.
- Trim the edge.
- Spread evenly with the filling.
- Remove stones from plums and slice into quarters.
- Arrange sliced plums cut side up on top of filling.
- Scatter the sliced almonds evenly over the plums.
- Bake at 300'F for about 45 minutes, until the dough is baked through and the filling is set.
- Cool in flan dish/tin on a rack.
- Serve sprinkled with icing-sugar (confectioner's sugar).
PFLAUMENKUCHEN (GERMAN PLUM CAKE)
One of my all-time favorite things to eat in life, this plum cake couldn't be more sentimental. It's a classic German recipe that my grandmother made at the end of every summer during the brief window when the Italian prune plums are in season. Today, my mom and I both carry on that tradition, and I can still eat an entire tray by myself if left to my own devices. Pro-tip: Don't use anything but a 9x13 jelly roll pan for this. Anything larger and the dough won't fill the pan, any smaller and the dough will be too thick.
Provided by Amanda Gryphon
Categories Dessert
Time 1h20m
Yield 1 pan, 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F.
- Quarter each plum so that all four quarters remain clinging together by their skin, forming a row.
- In a bowl, mix the flour, sugar, baking powder, salt, and butter together by cutting the butter in with a fork.
- In a measuring cup, combine the beaten egg and almond extract, then add enough milk to make 3/8 of a cup (aka 3 oz) total. (It may seem strange that there isn't an exact amount of milk to add, but I promise this method works. You'll likely use under 2 oz of milk, considering that a large egg is usually around 1.5 oz or so.).
- Add this to the dry ingredients and mix them together with your hands, forming a dough.
- If the dough is too sticky, add a touch more flour.
- Spread the dough thinly over a 13x9 inch jelly roll pan and cover it with overlapping rows of plums. (It may seem like the dough will never stretch to fit the entire pan, but be patient! Use the heel of your hand to gently spread the dough out evenly to each corner of the pan, the crust is supposed to be on the thinner side anyway.).
- Bake the tart for 1 hour and let it cool slightly before sprinkling with sugar for extra sweetness (or skip the sugar if you like it sweet-tart like I do).
- The plums will change color from green to a deep magenta as they bake, and will ooze lots of sticky purple juice that stains the crust beneath. Be careful not to overbake, this crust should be on the softer side.
PLUM KUCHEN
I remember my mother making plum kuchen. She never followed a recipe, but this recipe tastes like hers.
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a bowl, beat the eggs, milk and butter. Combine the flour, 1/2 cup sugar, baking powder, 3/4 teaspoon cinnamon, salt and nutmeg; add to the egg mixture and beat just until combined. , Pour into a greased 9-in. round baking pan. Place plums cut side up over batter. Combine remaining sugar and cinnamon; sprinkle over the top. Bake at 375° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Serve with whipped cream and sprinkle with nutmeg if desired.
Nutrition Facts : Calories 278 calories, Fat 8g fat (4g saturated fat), Cholesterol 88mg cholesterol, Sodium 251mg sodium, Carbohydrate 47g carbohydrate (28g sugars, Fiber 2g fiber), Protein 5g protein.
PLUM TART
I found this recipe on another site and really like the contrast of the sweet dough and tart plums. The dough bakes up around the plums allowing them to become like a fruit filling.
Provided by Ms B.
Categories Dessert
Time 1h15m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Grease and flour a 9-inch springform pan.
- Preheat oven to 350C.
- Cream 1 cup sugar and butter together; beat in eggs and vanilla.
- Sift dry ingredients and stir into batter.
- Spoon into prepared pan.
- Place plum halves, skin side up, on batter.
- Sprinkle with 2 tablespoons sugar and cinnamon, adjusting to tartness of the fruit.
- Bake for 1 hour.
- Best served warm with vanilla ice cream.
- This is also best served the day of baking as the moisture of the fruit can seep into dough and affect the texture of the tart; it still tastes great, though!
Nutrition Facts : Calories 268.1, Fat 10.5, SaturatedFat 6.2, Cholesterol 61.6, Sodium 161.2, Carbohydrate 42, Fiber 1.9, Sugar 30.5, Protein 3.2
FRESH PLUM KUCHEN
In late summer when plums are in season, this tender fruit-topped cake is delectable! The plum slices look so appealing arranged in circles on top. For variety, I sometimes substitute fresh pear or apple slices instead. -Anna Daley, Montague, Prince Edward Island
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, cream butter and sugar until light and fluffy. Beat in eggs. Combine flour and baking powder; add to the creamed mixture alternately with milk, beating well after each addition. Add lemon zest. Pour into a greased 10-in. springform pan. Arrange plums on top; gently press into batter. Sprinkle with brown sugar and cinnamon. , Place pan on a baking sheet. Bake at 350° for 40-50 minutes or until top is golden and a toothpick inserted in the center comes out clean. Cool for 10 minutes. Run a knife around edge of pan; remove sides. Cool on a wire rack.
Nutrition Facts : Calories 185 calories, Fat 5g fat (3g saturated fat), Cholesterol 46mg cholesterol, Sodium 89mg sodium, Carbohydrate 33g carbohydrate (24g sugars, Fiber 1g fiber), Protein 3g protein.
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- Place the flour, sugar and salt in the bowl of a stand mixer and pour in the yeast mixture, melted warm (not hot) butter, eggs and vanilla extract. Give it an initial stir to combine the ingredients and then attach a dough hook and knead it on the bread setting ("2") for 4-5 minutes, adding the remaining 1/4 cup milk as necessary. (The dough will be sticky but should hold together fairly well. It will not be firm enough to knead into a ball, think of it more as a thick batter.) Cover it loosely with plastic wrap and set it in a warm, draft free place to rise for an hour or until about doubled in size.
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