Plum Küchen Food

PLUM KUCHEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 7x11-inch baking dish.
• Beat 1/2 cup sugar and 2 tablespoons margarine together in a bowl using an electric mixer until smooth and creamy. Mix eggs, 1 cup flour, baking powder, and salt into creamed margarine mixture; stir in vanilla. Pour batter into the prepared baking dish. Arrange plums, skin side-down, atop batter.
• Mix 1 cup sugar, 1/2 cup flour, 3 tablespoons margarine, and cinnamon together in a bowl until crumbly; spoon over batter and plums.
• Bake in the preheated oven until plums are softened, about 35 minutes.

FRESH PLUM KUCHEN

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.

PLUM CUSTARD KUCHEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C). In a large bowl, mix flour, 1 tablespoon sugar and baking powder in a bowl. Cut in butter until mixture looks like coarse crumbs. Stir in 2 tablespoons whipping cream and 1 egg. Press in bottom of ungreased 9-inch square pan and arrange plums over the top.
• Bake in the preheated oven for 25 to 30 minutes. While cake is baking, in a bowl, combine 1/2 cup whipping cream, 1/2 cup sugar, 1 teaspoon vanilla and 1 egg. Beat well, and pour mixture over plums and bake an additional 20 to 30 minutes or until custard is set. Serve warm or cool. Store in refrigerator.

PLUM KUCHEN

Steps:

• Preheat oven to 350°F.
• Mix flour, 1 tablespoon sugar and baking powder together.
• Cut in butter until mixture looks like coarse crumbs; add 2 tablespoons heavy cream and 1 egg.
• Press in bottom of 9-inch square pan or pie pan and arrange plums on top.
• Bake for 25-30 minutes.
• While this is baking, in a bowl combine heavy cream, sugar, egg and vanilla, using a whisk to beat together well.
• Pour mixture over plums and bake an additional 20-30 minutes, until custard is set.
• Serve warm or cool.
• Store in refrigerator.

PLUM KüCHEN

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.

PLUM KüCHEN

Steps:

• Position rack in center of oven and preheat to 350°F. Spray 13x9x2-inch baking pan with vegetable oil spray. Unroll dough on work surface. Sprinkle half of dough with 2 tablespoons sugar. Fold other half of dough over. Transfer dough to prepared pan and press over bottom of pan and 1/2 inch up sides.
• Stir 1/2 cup sugar, cornstarch and cinnamon in large bowl until cornstarch is free of lumps. Add plums and egg white and toss to combine evenly. Let stand 5 minutes. Arrange plum wedges in rows on crust. Pour sugar mixture from bowl over plums. Sprinkle remaining 2 tablespoons sugar over plums.
• Bake kuchen until crust is brown and crisp and plums are tender, 35 to 40 minutes. Using large spatula, transfer kuchen to rack to cool 15 minutes. Cut into squares and serve with frozen vanilla yogurt, if desired.

DAKOTA STYLE PLUM CAKES (KUCHENS)

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.

PFLAUMENKUCHEN (GERMAN PLUM TART)

Steps:

• In a bowl combine flour, baking powder, and salt.
• Cut in cold butter and and work with the fingers for the pie crust until the butter is the size of peas.
• Stir in sugar and the beaten egg.
• Stir with a fork until mixture gathers together. Chill 15 minutes in the freezer.
• Using a piece of wax paper to prevent the dough from sticking to the hands, press onto the bottom and sides of a greased 13 x 9 inch baking dish.
• Wash, dry, halve lengthwise, and stone the plums. Stand them on edge in rows very close together on the pastry.
• Bake at 375 degrees for 50 minutes. Cool, then cover with sifted powdered sugar.

SWISS PLUM KUCHEN

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).

GERMAN PLUM CAKE

Steps:

• In a large bowl, cream the butter, add the sugar, vanilla, egg, lemon peel, sour cream and salt (if desired).
• Mix the flour and baking powder and add that into the mixture.
• Grease the base of a round baking pan and spread the dough over the pan.
• Liberally spread plums over the dough.
• To make the optional topping, cream the butter, add flour, sugar and cinnamon.
• Sprinkle over the plums and bake for 30-45 minutes in the middle rack at 375 F.
• Be careful not to let the bottom burn!
• Serve with lots of freshly-made whipped cream.
• If you like, you may also sprinkle rum or cinnamon over the fruit before baking.

PFLAUMENKUCHEN (GERMAN PLUM CAKE)

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

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.

PLUM KUCHEN

Steps:

• Stir together yeast and warm water in mixer bowl and let stand until foamy, about 5 minutes. (If mixture doesn't foam, start over with new yeast.)
• Add 2 cups flour, 2/3 cup sugar, salt, yogurt, egg, zest, and vanilla to yeast mixture and mix at medium-low speed 1 minute. Beat in 1 stick butter, 1 Tbsp at a time, until incorporated. Beat at medium speed until dough is smooth and shiny, about 5 minutes. (Dough will be very sticky.) Scrape down side of bowl and sprinkle dough with remaining 2 tablespoons flour. Cover bowl with a kitchen towel (not terry cloth) and let dough rise in a draft-free place at warm room temperature until doubled, 1 1/2 to 2 hours.
• Spread remaining 2 tablespoons butter in bottom of a 9-inch square baking pan and sprinkle with remaining 1/3 cup sugar. Cut each plum half into 5 or 6 slices and arrange in 1 layer pan.
• Stir dough until flour is incorporated, then spread evenly over plums. Loosely cover with buttered plastic wrap, then kitchen towel. Let rise in a draft-free place at warm room temperature until almost doubled, about 1 1/2 hours.
• Preheat oven to 375°F with rack in middle.
• Bake until kuchen is golden-brown and a wooden pick inserted into center comes out clean, 30 to 35 minutes. Cool in pan 5 minutes, then invert and unmold onto a rack to cool completely.