Classic Plum Kuchen
Local Flavors, Deborah Madison
1 cup plus 2 TBL all-purpose flour
1/3 cup plus 2 TBL sugar
¼ tsp sea salt
4 TBL cold unsalted butter
1 egg yolk
½ tsp vanilla extract
1/8 tsp almond extract
1 tsp freshly grated orange zest
¼ cup milk
10 to 12 Italian-style plums
2 TBL unsalted butter, melted
1 TBL sugar
½ tsp ground cardamom or cinnamon, optional
· Preheat oven to 375°F. Lightly butter an 8-cup gratin dish or a tart pan. Pulse the flour, s ugar, and salt in a food processor, then cut in the butter to make fine crumbs. Beat the egg and egg yolk with the flavorings, then add enough milk to make ½ cup liquid. Add the liquid to the flour, then pat the dough into the baking dish, pushing it up a little around the edges to make a rim.
· Slice the plums in half. If they’re large, quarter them. Overlap them over the dough. You can really crowd them together, because they’ll collapse while cooking.
· Drizzle the melted butter over the fruit, then sprinkle on the sugar and cardamom. Bake until the crust is golden and the fruit is soft, 35 to 45 minutes. Serve warm if possible.
Easy Plum Kuchen
½ cup butter (1 stick)
½ cup milk
1 ½ cups all-purpose flour
2 tsp baking powder
½ tsp salt
¾ cup sugar (divided ½ cup and ¼ cup)
12 – 15 Italian plums
½ tsp cinnamon
· Preheat oven to 400°F. Grease and flour an 8-inch square cake pan. Melt butter in a medium-size saucepan. Remove from heat; add milk and egg and beat well. Stir together the flour, baking powder, salt and ½ cup of the sugar. Add to the milk/egg mixture, and beat until the batter is smooth. Pour into the prepared pan.
· Cut the plums in half and arrange them, skin side down on the batter. Stir the remaining ¼ cup sugar and cinnamon together and sprinkle over the plums.
· Bake for about 35 minutes or until a toothpick inserted between the plum halves and into the cake comes out clean.
· Remove the kuchen from the oven and let it cool on a rack. Serve slightly warm from the pan with whipped cream or ice cream.
Wyoming Ave. Farmers’ Market, LLC