DAKOTA STYLE PLUM CAKES (KUCHENS)
This is my version of a dessert that is popular all over North Dakota, South Dakota, and Minnesota. It is simply referred to as "kuchen," and while kuchen translates to "cake" in German, the specific style that is popular here refers to a yeasted dough topped with custard and usually (but not always) fruit. Around here, you can get it in grocery stores and farmers' markets, and it's often served at parties. I love it with a hot cup of coffee.
Provided by Molly Yeh
Categories dessert
Time 4h
Yield 12 servings
Number Of Ingredients 19
Steps:
- For the dough: Warm the milk until just warm to the touch (90 to 100 degrees F). Stir in the yeast and a pinch of the granulated sugar and let sit until foamy, about 5 minutes. Combine the flour, remaining granulated sugar and the kosher salt in a stand mixer fitted with the paddle attachment. Mix on low speed to combine. Separate 1 of the eggs and set aside the white for the egg wash. Whisk the egg yolk and remaining whole egg into the yeast mixture. Add the yeast mixture to the flour, then mix on low speed to make a smooth, thick dough. Increase the speed to medium and add the butter a piece at a time. Once all of the butter has been added, beat on high until smooth, about 1 minute. Switch to the dough hook and knead the dough until it forms a smooth, springy ball on the hook, 4 to 5 minutes (add a little more flour, if needed, if the dough doesn't form a ball). Grease a large bowl and turn the dough in the bowl to coat. Cover and let rise at room temperature until doubled, 1 to 2 hours.
- For the custard: Meanwhile, in a large saucepan, combine the cream, granulated sugar, cornstarch, kosher salt, egg and yolk. Whisk it together and heat over medium heat until thick, 4 to 5 minutes. Remove from the heat and add the butter and extract; stir until combined. Transfer to a clean bowl. Cover the surface of the custard with plastic wrap. Let cool at room temp.
- Line 2 baking sheets with parchment paper. Cut the dough in half, then cut each half into 6 equal pieces. Working with one piece at a time, form the dough into balls by folding the dough under itself and pinching to seal underneath. Set the ball, smooth-side up, on a floured surface, and turn in your hand to form a tight round shape. Divide the 12 buns among the lined baking sheets. Cover loosely with plastic wrap and let rise until doubled, about 30 minutes. Preheat the oven to 350 degrees F.
- Once the buns have risen, gently press down on each to make indentations that will make space for the custard. Fill the indentations with the custard. Top with the plums. Brush the buns with the reserved egg white mixed with a splash of water and sprinkle with demerera sugar, a pinch of cinnamon and flakey salt. Bake, rotating the trays from top to bottom halfway through, until the buns are risen and golden and the custard is set, 18 to 22 minutes. Transfer to a wire rack to cool.
LATE SUMMER PLUM CAKE
Gently spiced, this jammy plum cake celebrates the summer-into-fall season. Serve it as a brunch cake or for dessert topped with vanilla ice cream or whipped cream.
Provided by Jennifer Segal
Categories Desserts
Time 1h20m
Yield 8-10
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F and set an oven rack in the middle position. Grease a 9-inch springform pan. (Alternatively, the cake may be made in a 9-inch cake pan or pie pan and served directly from the pan.)
- In a large bowl, whisk together the flour, baking powder, cinnamon, nutmeg, cardamom, and salt.
- In the bowl of an electric mixer fitted with the paddle attachment or beaters, cream the butter and 1 cup of the sugar until pale and fluffy, about 3 minutes. Add the egg and vanilla and beat on low speed until well combined. Gradually add the flour mixture, alternating with the milk, and beat on low speed until smooth. (Note: the batter will be quite thick.)
- Transfer the batter to the prepared pan and smooth the top with an offset spatula. Arrange the plums on top, skin side up, in a circular pattern so that they mostly cover the batter. Sprinkle the remaining 2 tablespoons of sugar over the plums.
- Bake for 60 to 70 minutes, until golden on top and set in the center.
- When the cake is hot out of the oven, run a knife around the edges of the pan and then remove the springform edge, leaving the base in place (if using a springform pan). Let the cake cool on a rack completely. Slice and serve with ice cream or whipped cream, if desired.
- Note: This cake keeps well, loosely covered at room temperature, for several days.
- Freezer-Friendly Instructions: The cake can be frozen for up to 3 months. After it is completely cooled, double-wrap it securely with aluminum foil or plastic freezer wrap, or place it in heavy-duty freezer bag. Thaw overnight on the countertop before serving.
Nutrition Facts : Calories 344, Fat 13g, Carbohydrate 54g, Protein 4g, SaturatedFat 8g, Sugar 35g, Fiber 2g, Sodium 231mg, Cholesterol 55mg
ORIGINAL PLUM TORTE
The Times published Marian Burros's recipe for Plum Torte every September from 1983 until 1989, when the editors determined that enough was enough. The recipe was to be printed for the last time that year. "To counter anticipated protests," Ms. Burros wrote a few years later, "the recipe was printed in larger type than usual with a broken-line border around it to encourage clipping." It didn't help. The paper was flooded with angry letters. "The appearance of the recipe, like the torte itself, is bittersweet," wrote a reader in Tarrytown, N.Y. "Summer is leaving, fall is coming. That's what your annual recipe is all about. Don't be grumpy about it." We are not! And we pledge that every year, as summer gives way to fall, we will make sure that the recipe is easily available to one and all. The original 1983 recipe called for 1 cup sugar; the 1989 version reduced that to 3/4 cup. We give both options below. Here are five ways to adapt the torte.
Provided by Marian Burros
Categories breakfast, brunch, easy, weekday, times classics, dessert
Time 1h15m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350 degrees.
- Cream the sugar and butter in a bowl. Add the flour, baking powder, salt and eggs and beat well.
- Spoon the batter into a springform pan of 8, 9 or 10 inches. Place the plum halves skin side up on top of the batter. Sprinkle lightly with sugar and lemon juice, depending on the sweetness of the fruit. Sprinkle with about 1 teaspoon of cinnamon, depending on how much you like cinnamon.
- Bake 1 hour, approximately. Remove and cool; refrigerate or freeze if desired. Or cool to lukewarm and serve plain or with whipped cream. (To serve a torte that was frozen, defrost and reheat it briefly at 300 degrees.)
Nutrition Facts : @context http, Calories 350, UnsaturatedFat 4 grams, Carbohydrate 57 grams, Fat 13 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 8 grams, Sodium 63 milligrams, Sugar 42 grams, TransFat 0 grams
VIENNESE PLUM CAKE
"This is one of my husband's all-time favorite desserts," writes Lorraine Dyda from Rancho Palos Verdes in California. "The recipe was passed on to me by his mother, who was usually pretty hesitant to share recipes, but knew how much he loved this one. The cake is moist and tender with a streusel-like topping and is also good made with blueberries."
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 9 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, cream butter and 1/2 cup sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to creamed mixture and mix well., Transfer to a greased 9-in. square baking dish. Top with plums. Combine cinnamon and remaining sugar; sprinkle over plums., For topping, in a small bowl, combine flour and sugar; cut in butter until mixture resembles coarse crumbs. Stir in walnuts if desired. Sprinkle over top., Bake at 350° for 50-55 minutes or until topping is golden brown and plums are tender. Cool on a wire rack.
Nutrition Facts : Calories 327 calories, Fat 17g fat (10g saturated fat), Cholesterol 87mg cholesterol, Sodium 234mg sodium, Carbohydrate 41g carbohydrate (24g sugars, Fiber 1g fiber), Protein 4g protein.
PLUM CAKE
Italian plums are good to eat, but even better to bake with. They aren't quite as juicy or sweet as their American cousins, but they keep their shape well and their skin adds a gorgeous purple color to tarts and cakes. The brown sugar cake batter and sweet crumb topping are a perfect complement to the not-too-sweet fruit. It is great for breakfast with a cup of tea and/or with ice cream after dinner. This is a cake that also seems to get better the second day, if there is any left.
Provided by Food Network
Categories dessert
Time 2h5m
Yield One 8-inch cake
Number Of Ingredients 15
Steps:
- To make the cake: Preheat oven to 350 degrees F. Grease an 8-inch springform pan with butter.
- In a stand mixer fitted with a paddle attachment, cream together the butter and brown sugar, until light and fluffy, about 3 minutes. Add the eggs, one at a time, scraping down the bowl after each. Mix in the zest and vanilla. In a separate bowl whisk together the flour, baking powder and salt. Add the dry ingredients to the butter/sugar mixture and mix on low speed until just combined. Spread half of the batter into the prepared pan.
- Place half of the cut plums on the batter, cut-side up. Spread the remaining batter over the plums. Spread the batter into an even layer and top with remaining plums.
- To make the topping: In a bowl, mix together the flour, sugar, salt, cinnamon and melted butter. You may have to mix it with your hands to get all the butter incorporated.
- Spread the crumb topping over the plums evenly.
- Place the cake on two stacked cookie sheets, to prevent the bottom from getting too brown during the long baking time. Bake for about 1 hour 15 minutes or until a tester come out clean. Cool on a rack.
- Serve it slightly warm or at room temperature.
PLUM TORTE
Provided by Marian Burros
Categories Cake Mixer Fruit Dessert Bake Plum Summer Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 9
Steps:
- 1. Arrange a rack in the lower third of the oven. Preheat the oven to 350°F.
- 2. In an electric mixer, cream the 3/4 cup sugar and butter. Add the flour, baking powder, eggs, and salt and beat to mix well. Place in a 9- or 10-inch ungreased springform pan. Cover the top with the plums, skin side down. Mix the cinnamon with the remaining 1 or 2 tablespoons of sugar and sprinkle over the top.
- 3. Bake for 40 to 50 minutes, until the center tests done with a toothpick. Remove and cool to room temperature or serve warm. Serve plain or with vanilla ice cream.
TRADITIONAL GERMAN PLUM CAKE (ZWETSCHGENKUCHEN)
Summer Time is Zwetschgenkuchen time for me. This traditional German Plum Cake will be made with Damson Plums on a yeast dough. After your first mouthful of this juicy cake you will be addicted to the wonderful flavors of plums, cinnamon, yeast dough and whipped cream. I can't wait to get the first plums (Zwetschgen) every year to make one of my favorite fruit cakes.
Provided by Thorsten
Categories Dessert
Time 2h5m
Yield 20 serving(s)
Number Of Ingredients 10
Steps:
- Sift flour into a large bowl and make a well in the middle.
- Crumble yeast into well and mix it with 1 tablespoon of sugar, milk and some flour. This first yeast-mixture should be still fluid. Cover and let rise in warm place for 20 minutes.
- Add remaining sugar, melted butter, egg and a good pinch of salt and mix with yeast mixture and flour. Knead with floured hands until dough is peeling away from the side of the bowl and blistering. This step may take 10 minutes (or more). Use some additional flour, if dough is too sticky. At the end you should have a smooth dough.
- Cover and let rise in warm place for about 25 to 30 minutes or until dough has doubled.
- Meanwhile prepare the plums. Cut lengthwise and pit them. Cut the still connected plum halves once again lengthwise, but do not cut through. You should have a depitted plum which you can easily flatten.
- Grease backing tray. Dough is calculated for a baking tray of 11 3/4 x 15 inches.
- Remove yeast dough from bowl, knead once or twice and roll out on baking tray using a floured rolling pin. Along the sides of the baking tray form a border with yeast dough.
- Place plums on yeast dough in closely rows and press slightly into dough. Let rise again for 15 minutes.
- Preheat oven (425 F, 220 C).
- Bake the plum cake in the middle of the oven for 20 to 25 minutes.
- Meanwhile mix sugar and ground cinnamon for topping.
- Remove plum cake from oven and sprinkle with sugar-cinnamon mixture. Cut into 20 pieces and serve warm or cold with whipped cream.
- NOTE on Baker's yeast: If possible use fresh baker's yeast. But you can replace it by 1 1/2 packages dry yeast.
- NOTE on Damson Plums: a traditional German Plum Cake is made with the slightly tart and not too juicy Damson Plums. You can also use other plum varieties, but the plums shouldn't be over-ripped or too juicy. I have tried it with other plum varieties and have reduced amount of sugar in topping.
- NOTE on traditional German Plum Cake: in my opinion this cake has to be made with yeast dough. It takes more time to make than other doughs, but it is worthwhile. Don't be afraid of the juices. This cake has to be juicy!
- There are existing several names for this type of frutit cake in Germany: Zwetschgenkuchen, Pflaumenkuchen and in Bavaria Zwetschgendatschi. Zwetschgen is the German name for Damson plums.
Nutrition Facts : Calories 177.9, Fat 4.6, SaturatedFat 2.4, Cholesterol 19.1, Sodium 45.2, Carbohydrate 32.3, Fiber 3.9, Sugar 13, Protein 4.6
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