I saw some cherries at my farmers’ market the other day, and they’re calling out to be put on top of this dough. I wonder what it wld be like with rhubarb? 1 Packet Active-Dry Yeast (2 1/4 tsp) 1/4 Cup Warm Water (105-110º F) 2 Cups plus 2 Tbs All-Purpose Flour, divided 1 … I left the batter in our wonderful NY summer weather of 90/90 (temp/humidity) for proofing. Judging from what I licked off my fingers when I finished squishing the fruit pieces back in, this is going to taste DEVINE – I can’t wait for the potluck tomorrow! Preheat oven to 375°F with rack in middle. With peaches though, since that’s what I have in the fridge! That top picture of the plums on top looks more like a wallpaper than actual fruit on actual coffee cake! We have a prolific plum tree, and this was excellent timing. My Bavarian mother! Thanks for any clarification you can provide. What flour? Cool in pan 5 minutes, then invert and unmold onto a rack to cool completely. And it even includes weight measurements – hurrah! I’ll be sure to try it when plums are in season :). I AM GERMAN and yeasted “pflaumen kuchen” is my favourite. (And I just saw that other Germans asked you about other German varieties of plum cake as well. But if you´re interested in a German “Please bake it again and again!”-grandma-Pflaumenkuchen with a taste-intensifying hazelnut-bonus….just let me know! Aug 8, 2019 - Explore Margarete Webster's board "Plum kuchen recipes" on Pinterest. All rights reserved Two of the (many) food blogs I read updated today, and you both used the same recipe. I’m taking it as a sign that I must make this cake! I’ve not done a yeasted coffee cake before! Press in bottom of 9-inch square pan or pie pan and arrange plums on top. The produce is rolling in from our garden, though, so I need to get on it (I think cooking is the only form of nesting I’m going to do). My mother was a big-time kuchen baker, especially with peaches and apples but also Italian plums. :). I usually pride myself on never having a mishap in the kitchen…this was a BIG one. Just took this out of the oven, and my 12 year (my pickiest eater) says “Holy crap, that’s good!”. 1 1/4 sticks (5 ounces or 142 grams) unsalted butter, cut into tablespoons and softened, divided I am definitely going to make Flo Braker’s lemon-scented pull apart coffee cake (a yeasted dough) on account of you, SK. But, I may try this for an event next week. 1 2 3 Next. :o) It undoubtedly must be delicious (as all of your recipes I tried tourned out to be absolutely adorable!) 1. the recipe calls for active dry yeast, and I think that is different from instant dry yeast. So plums got me intrigued! It was in the winter, so it gave me a good excuse to bake a lot to get that smell out. I wrap it tightly and take it to our annual family camping trip. Nothing like christening a new oven. So glad to see it was a success – and i do think yours actually looks better than the one in the magazine. The other thing that she did was to put some sort of mixture of sour cream, sugar, cinnamon,and maybe egg yolk on the top. The delicate glistening pink glow of plum kuchen appears in so many cookbooks. I made the cinnamon buns the other day. ), I’ve had an apple kuchen booked marked more, oh, five years or so. The kuchen was moist and delicious. That said, I grew up eating many German foods as my Father was German and my Mother cooked for him. Beat in orange … She usually makes hers with raspberry, apple or my favorite, rhubarb. Serve with additional yogurt, lightly sweetened, or sweetened crème fraîche. Pour batter into the prepared I did butter the bottom, but about a third of my fruit still stuck – maybe I should have let it cool another minute or two? I am not sure about German recipes (although they tend to be close to ours) but the Czech plum kuchen has a higher fruit to dough ratio and streusel topping. What is the equivalent amount of instant yeast that I should use? Accomplished. Results 1 - 10 of 24 for plum kuchen. Frozen plums sliced great, and although I feared would make it too watery, was not a problem. I was going to make them into jam but this sounds like a better idea! (Dough will be very sticky.) They were laid skin side down, in an overlapping pattern on top of the batter with only a few dabs of butter, no sugar, on top. It was delicious after one day in the fridge, but on day two was stale and icky (although you can bet I ate it anyway, with plenty of yogurt!). They have a gorgeous flavor and color and they (and grapes) could be used more in savory cooking, don’t you think? The bread part reminded me of sweet roll dough and the plums were juicy and sweet. It looks amazing, anything but dry! I very nearly just tried to eat my computer monitor. I know Real Simple isn’t a “foodie” magazine, but it’s where I happen to work and it was scrumptious! Sorry, your blog cannot share posts by email. So beautiful and a perfect amount of sweet and tart. Kelly — Middle of the second graph… You sprinkle the remaining two tablespoons flour over the dough before the first rise. :), Anyway, the recipe’s great and I’m glad that you said it’s moist- a good excuse for me to now bake this (or something similar to it)…. Let rise in a draft-free place at warm room temperature until almost doubled, about 1 1/2 hours. The kuchen we ate (plum and apple) was like a sweet dough, similar to one you’d use to make cinnamon rolls, rolled out and placed in a pie plate. The dough was much like this, but the fruit was halved prune plums, plucked from the tree in the garden. Stir dough until flour is incorporated, then spread evenly over plums. This is so interesting- my Jewish-American family has a passed-down recipe for Plum Kuchen, but it is more like a clafouti in a crust, or a sweet quiche. The pans were too wide for the narrow stove ovens. In a bowl, beat the eggs, milk and butter. Cover bowl loosely with a kitchen towel or plastic wrap and let dough rise in a draft-free place at warm room temperature until doubled, 1 1/2 to 2 hours. Alas, I have digressed mightily again.]. Do you think pears would work here? Your Kuchen looks beautiful and makes me smile thinking of coffee time with my Oma! I think the only thing missing from my old high school german class(taught by a really stern German) translated recipe is the nutmeg in the dough, well except sour cream for the yogurt. I guess I know what my fiance and I are having Sunday morning….yummmmmmmm. So, I turned the oven on and it smelled like a chemistry set: promising! I have yet to be disappointed. It has a much higher fruit to base ratio. Now you answered that deep down hunger. Lovely. and have grown up eating it at coffee time with her! I would be intimidated by a recipe like this, but you make it seem so appealing! I’ve always wanted to make plum kuchen because my father is of Jewish German descent and always told me about his mother’s plum kuchen. I look forward to making (and eating) it every year. Thanks very much. Then the entire “cake” was baked and the base would rise up over parts of the fruits and the custard would cook. I love the food. Looks good, but if you are trying to make the German version the plums are quartered and are laid sideways and closer together. Currently I have a peach cake in the oven from last summer’s issue of Cook’s Country. Unfortunately this was a disaster for me. She used half-sheet pans as the kuchen didn’t rise a lot – though the rims might have been a little higher than those common here. I just discovered your website – beautiful photos! There are many different versions of plum cake in Germany, most are made with yeast dough and are baked on a “Backblech” (baking sheet) but this “Rührteig” based recipe is also very popular because it is easier and quicker to make. Very popular this time of year. Probably someone said that already – a ´Kuchen`does not describe yeasted cake. I have been dying for a good recipe for a yeasted plum cake like this. Victoria, a bimonthly women’s lifestyle magazine, is created for all who love heritage linens, charming homes, gracious gardens, traveling the world, and all that is beautiful in life, promising a return to loveliness. round baking pan. Toddler Meal Recipes. Your email address will not be published. Oh my goodness, I made this last night and it’s so wonderful in every possible way. I lived in Germany for three years as a child and remember seeing the hausfraus carrying their pans of Pflaumenkuchen to be baked at the bakery. She would probably omit the yogurt and put much more plums on top so that you wont be able to see any or just a little dough between the fruit, and she would use damsons rather than plums which is the traditional way in Germany. like stefanie above me says, kuchen just means cake. The thing is, I made my first real foccacia a couple of weeks ago. Save my name, email, and website in this browser for the next time I comment. 1 cup sugar (220 grams), divided Other stone fruits are natural swaps for each other, but that doesn’t mean it would taste bad (how could it?) Butter 13 x 9 x 2-inch baking pan. Thanks so much! BUT — if you want to make the TRUE German recipe, don’t slice the plums. I’ve been curious to make a yeasted coffee cake for years, but every time I got close to making one, I decided against it. It called for plums, we’ve been buying them in multi-pound increments. Do you think this would work well with other fruit? 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