You might want to do the same 🙂 Do Yeast Dough Recipes Intimidate you? So I bought 5 pounds and I’m going to freeze them so that we can enjoy it at least a couple more times before next fall. This year I’ve decided I don’t want to wait an entire twelve months to have it again. This is definitely one of those recipes dictated by the season…which is also one of the reasons it feels so special!
They have to be the small, tart-sweet Italian prune plums that you only find during this fleeting window of time in September. The absolute MOST IMPORTANT PART of Italian plum kuchen is the plums. All of them topped with fruit and sprinkled with sugar.īut, I’ve never seen a recipe like this one, which is why I’m excited to share it with you! What if I can’t find Italian Plums? I’ve found recipes with shortbread like crusts, recipes with yeasted cake batters, and recipes with a combination of cake batter and custard. Somewhat of a cross between cake and pie, consisting of a batter topped with fruit, it’s not as sweet as most cakes or pies. The word kuchen literally means “cake” in German. It’s something that you wrap up before bed- counting 12 pieces left in the pan- but when you get your morning coffee and go to put a piece on your plate there are only 6 left.Īnd NO ONE knows what happened to the other 6. It’s the kind of thing you think about at 2 am, remembering that it’s waiting for you on the counter just down the stairs. The takeaway? This beautifully sweet-tart-yeasty treat is appropriate literally anytime of the day (or night). Right away he said “It’s breakfast.” And then, as if he knew I was about to point out we’d eaten it after dinner last night (as dessert) he added, “…and lunch…and dessert…” and his voice just kind of drifted off at that point. So I asked him, “If it’s not dessert, then what is it?” Gahhhhhhhhhhh … My mother-in-law knows what she’s doing! Is Kuchen Dessert?Įric pointed out to me that to call this recipe a dessert isn’t quite accurate. Then you’ll bake it just until the edges are lightly golden and the plums start giving up their juice …letting it ooze gloriously into the surrounding dough. You’ll dot the dough with dark purple, tart-juicy Italian plums before generously sprinkling with a blanket of sweet-graham-crumble goodness. I come from a family of great bakers and I love that I married into one, too! We all seem to have our specialties and THIS is one of hers.Īnd it’s sooooooooooo good 🙂 ! It Starts with a Pillowy Soft, Subtly-Sweet Yeast Dough As a wife (and a baker), you might think I’d be jealous that he wouldn’t choose something I make- but I’m not. Serve warm or at room temperature, dusted with confectioners' sugar.If there’s one dessert that trumps all other desserts in my husband’s opinion, it’s my mother-in-law’s Italian Plum Kuchen. If a plum sticks, ease it out and replace it in the design on top of the cake. Cool for 15 minutes, then invert the cake onto a flat plate. Pour the cake batter evenly over the plums and bake for 30 to 40 minutes, until a cake tester comes out clean. Sift together the flour, baking powder, and salt and, with the mixer on low speed, add it to the butter mixture. Add the sour cream, zest, and vanilla and mix until combined. Lower the speed and beat in the eggs one at a time. Meanwhile, cream the 6 tablespoons of butter and the remaining 3/4 cup of granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy. Generously butter a 9-inch glass pie dish and arrange the plums in the dish, cut side down.Ĭombine 1 cup of the granulated sugar and 1/3 cup water in a small saucepan and cook over high heat until it turns a warm amber color, about 360 degrees F on a candy thermometer.
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