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Plum Kuchen "Plum Cake"

12/9/2017

4 Comments

 
​Fruit Kuchen - apple, Italian plum, peach, or plum

I never knew there were so many ways to make a kuchen. I grew up eating it the way the recipe is made below, with the almond flavoring making all the difference! Plus I love that there is very little cake and mostly fruit. This has been passed down from my great-grandmother, Omi.
Every fall my Mom and I will make a few pans of kuchen. This recipe is for one cookie sheet pan or if you don’t want a full pan I will use a fluted medium size tart pan. Just as the Harley Davidson Sturgis Motorcycle Rally starts in the beginning of August the Colorado peaches arrive (we only have them for three weeks) and they are so delicious that I have to make a peach kuchen and we look forward to it all year long. Serve a dollop of fresh whip cream and you will be in heaven! 

Ingredients:
​1.  2 cups and 4 tablespoons of cake flour or 2 cups of all-purpose flour ( I prefer cake flour as it is more tender)
2.  2 teaspoons of baking powder (I buy aluminum free)
3.  ½ teaspoon of kosher salt

Sift the first three ingredients together and set aside

4.  1 cup of sugar
5.  1 stick of organic unsalted butter
6.  1 teaspoon of almond extract (not imitation)
7.  2 tablespoons of milk (I prefer whole milk, fat free is white water and without fat it is dryer and not as tender)
8.  2 eggs (I use Miss Elaine’s eggs from down the road, from her free roaming chickens)
9.  Whatever fruit (organic) I am using will take quite a bit for a full pan as I pack it tight. Plums I leave the skins on, any of the other fruit I will peel. 12- 24 pieces of fruit depending on what you are using and the size.

Directions:
Cream the butter and sugar together then add #’s 6-7- 8 then fold in the dry ingredients.

Spread out evenly on your cookie sheet.

If I use Italian plums I wash the fruit, cut it in half length wise, remove the pit and stand the fruit up on its sides and I just go in rows and pack it tight. If I use a round fluted pan I go in circles so it looks like a
flower. Other fruit I would peel and cut into 6ths (not 8ths as it would cook down and be too small) stand it up don’t lay it down on its sides (it would cook down too much and then it wouldn’t have enough fruit on it.

Once your pan is loaded with your fruit of choice top the fruit with this crumble:
¼ cup of butter
½ cup brown sugar
Cream the butter and brown sugar until it is totally mixed and crumble all over the top of the fruit.
Bake at 350 degrees for 45minutes to 1 ½ hours (everyone’s ovens cook differently; it should be a light
golden on top and no shiny dough.
​Tip: Put a cookie sheet or sheet of aluminum foil underneath the pan on the next lower rack in case you have some drips. Easy clean up.

Serve with whip cream and a mint leaf for garnish and enjoy!

*Best served the same day if you have any leftovers don’t cover it as the fruit will soften up the
dough. Good for two days max!

​© High Prairie Life 2017
4 Comments
Amy Ciani link
1/11/2018 01:07:02 pm

I just LOVE this Kuchen recipe. The peach is super good too, especially when it's made with the fresh Colorado peaches! Yum!

And I just found out that Kuchen is the official dessert of South Dakota! How cool!

Reply
Gideon Hill
9/1/2020 03:48:49 pm

Wow.You are the real deal! A combo of charismatic, informative, charming, genuine, and competent. I just loved your video on plum kuchen.

One note...when you are charging your whipped cream dispenser, you should be using Nitrous oxide gas (N2O), not CO2. Carbon dioxide is an acid and it will curdle your cream (I learned the hard way that CO2 cartridges meant to create seltzer water were NOT interchangeable with N2O cartridges.

Reply
Teresa Ciani link
10/25/2020 10:41:12 am

Hello! Gideon,

Thank you for the compliments. I hope you enjoy my family recipe. As far as the whip cream dispenser I must of said the wrong thing so thank you for pointing that out. I will make sure to double check what I am using in the future.

We just had a foot of snow and I am making the plum kuchen today.

Wishing you all the best.

Cordially,
Teresa Ciani

Reply
Gideon
10/25/2020 05:20:38 pm

I loved this recipe. I made it probably 6 times this fall and it is delicious. Big surprise is that the flavor changes significantly with the type of plums used. My fave was using the black prune plums, which give an intensely flavored and sweet version. This is a keeper. Thank you!

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