Recipe: Plum Kuchen

Here are 2 recipes I found, I remembered reading the first one a while ago and thinking it sounded good. Now I will definitely try it!

PLUM KUCHEN

The German plum harvest is celebrated every year with a festival in B hl in the southwestern part of the
country. In this simple German dessert, cake batter is covered with wedges of fall plums; a sprinkling of
cinnamon sugar bakes into a crunchy topping.

1 1/2 cups all purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1/4 teaspoon salt
8 tablespoons (1 stick) unsalted butter, room temperature
2/3 cup plus 1/4 cup sugar
2 large eggs
2 teaspoons vanilla extract
1/2 teaspoon almond extract
1/2 cup sour cream

5 large plums, halved, pitted, each cut into 8 wedges

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.

Serves 12.

Bon App tit
October 1997

PLUM KUCHEN

1 11-ounce tube refrigerated French bread dough (such as Pillsbury)
1/2 cup plus 4 tablespoons sugar
2 tablespoons cornstarch

3/4 teaspoon ground cinnamon
7 large plums (about 1 1/2 pounds), halved, pitted, each cut into 8 wedges, or 3 large pears, peeled, pitted,
each cut into 12 wedges
1 egg white

Frozen vanilla yogurt (optional)

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.

8 TO 10 Servings

Per serving; calories, 170; fat, 1 g; sodium, 159 mg; cholesterol, 0 mg
Bon App tit
Light and Easy