THANK YOU! Do you live in my brain? but I don’t know if it’s because it’s still hot but it’s kinda gummy. Just took this out of the oven, and my 12 year (my pickiest eater) says “Holy crap, that’s good!”. Left-overs were just as delicious the next day, and the day after – they were loosely covered and left on the counter, not refrigerated. I’m officially addicted to this site. Karen Resta. LLGxx. I really need to make this. I bet it would be great with apricots! The thing that I gained from your blog (besides enjoying your story, pictures, and a new recipe) is the way you slice your plums off of the pit. I’ve been making it since I found the rec. Loosely cover with buttered plastic wrap, then kitchen towel. I have introduced as many people to your site as possible – they love it too! You get that a lot here in Germany, together with streusel! I would love to bake this cake but I can’t have eggs. Turned my late night stress baking into stressful baking…. OMG—-this was so amazing! I got on the computer to look for plum recipes, opened my homepage and *voila* in my reader “Plum Kuchen”. I blame the 115 degree heat. If not, sas it difficult to move the cake to a serving platter? Your email address will not be published. They’re in season. Where I lived in the south of Chile, the German immigrants have made kuchen famous. Never ever have I seen a cake like this, yet similar ones. Will definitely give this a try and let you know how it compares! I’m actually going over to her house today to begin learning some of her classic German recipes so I can carry them on through the generations of my family. Lovely. 1/2 cup plain whole-milk yogurt (124 grams) (preferably Greek-style, but I used regular yogurt and it worked just fine) at room temperature But I think it will take a few runs to get rid of the new oven smell. Browse by: Dish Type Ingredient Cuisine Cooking Method Diet Season Menus Recipe Collections Quick Dinners View All. Not to be foiled, I made it with sour cream. Although the Gourmet article says you can use an 8×8 or 9×9, I would definitely go with the 9×9. I will bake it next week and tell you then if its authentic ;). Oh, and you put the plums on top, but top, bottom, who cares! If not, what would you recommend? I was watching Amelie yesterday and she makes a ‘yeasted plum cake’, then this pops up in my feed almost immediately after the film ends. 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. Thanks for all of the great recipes! Plopping a big spoon of whipped cream in your coffee cup was considered a good idea as well. the mega preggo made me laugh (just like the rest of your entry). I lived in Germany for 3 1/2 years. By this, I mean take a pitted half plum, turn it so the flat side is against the cutting board and then cut about 3 – 4 slits into the round part of the plum, stopping before you hit the board. Currently I have a peach cake in the oven from last summer’s issue of Cook’s Country. Mine dipped a little when it baked, no doubt because it was left to rise almost an hour too long. I’m a German and I think it’s pretty authentic. Yum! I left the batter in our wonderful NY summer weather of 90/90 (temp/humidity) for proofing. I don’t even like plums that much (they are disappointingly Not Peaches to me), and I ran out and bought a pound to make this cake. Looking back, I don’t think we could have handled as much sugar as is called for. 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. Cut in butter until mixture looks like coarse crumbs; add 2 tablespoons heavy cream and 1 egg. Added finely chopped hazelnuts to the dough and some coursely chopped ones on top. Serve with additional yogurt, lightly sweetened, or sweetened crème fraîche. Yum, yum! What am I not getting? And it was STILL delicious. Preheat the oven to 400 degrees. Do you need to use the dough hook in the mixer or would the paddle attachment work?? Hi there! This sounds wonderful, but it is not exactly like the German plum kuchen I’ve eaten many times in Germany. Maybe with peaches and plums? Very popular this time of year. This looks and sounds delicious and will be made soon. I picked up plums last night JUST for this recipe. a stand mixer fitted with paddle attachment, plain whole-milk yogurt (preferably Greek-style), sweetened, Stir together yeast and warm water in mixer bowl and let stand until foamy, about 5 minutes. Thank you for adding suggestions as to when to serve/eat this by! So glad to see it was a success – and i do think yours actually looks better than the one in the magazine. Plum Kuchen Recipe. Now I must, must make. See more ideas about recipes, rhubarb desserts, dessert recipes. The delicate glistening pink glow of plum kuchen appears in so many cookbooks. See more ideas about recipes, dessert recipes, plum recipes. We seem to be a little crazy about it and every grandma seems to have her own secret fantastic recipe :) ). (Note to self: Buy a dern thermometer already!) It was well loved by my housemates, who are also currently enjoying your corniest corn muffins, which are perfect by the way. (Excuses, excuses…). And it even includes weight measurements – hurrah! Thanks Deb for another yummy recipe! My mom’s German neighbor always made these for us and her recipe is missing key points so that I have never been able to reproduce it. It fell by half when I took it out of the oven so it was super gummy and dense. Auntie Ev wrote on the paper she gave to me, “Stolen from Mother Leavee’s Kitchen.” Whether that is true or not is up for debate, … I hope that helps for next time. Wow. I saw this article and cut it out as well!! Adapted, barely, from Gourmet. But, I may try this for an event next week. After this weeks annoying interruptions I was bent on making this yesterday afternoon, despite the fact that I’d picked the wrong day and wrong time. It just does not describe extremely rich, layered occasion cakes, they are called `Torte`. This looks beautiful- I haven’t tried to make on of these before, but recipe just looks so moist and good! I placed them into a cup cake tin. Two days, however, might be pushing it. PFLAUMEN KUCHEN (GERMAN BLUE PLUM CAKE) Cream butter and sugar. Excellent I will make it again. 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. Made it with apricots – it’s perfect! yum! The yeasted crumb more is much more complex and tasty than a standard quick-bread coffee cake. Very interesting… will have to make it soon. I used plums I froze this past fall. Making this Kuchen brought me right back. Peaches, or berries, or cherries? Could said person use frozen fruit, do you think? (And I just saw that other Germans asked you about other German varieties of plum cake as well. Off to buy more fruit. Your site is my absolute favorite! Butter 13 x 9 x 2-inch baking pan. WOW fruit desserts are heavenly! Preheat oven to 375°F with rack in middle. Any and all thoughts/suggestions are welcomed! Can I double the recipe to bake in a 9×13 pan or does the yeast complicate matters? (Don’t worry, I was confused the first fourteen times I read it too until I caught those few words I’d missed! That said, don’t skimp on the rising times — you want to get all of the lightness and height possible out of your dough. ! I just discovered your website – beautiful photos! (If mixture doesn’t foam, start over with new yeast.). yogurt. Let rise in a draft-free place at warm room temperature until almost doubled, about 1 1/2 hours. Kelly — Middle of the second graph… You sprinkle the remaining two tablespoons flour over the dough before the first rise. They have a gorgeous flavor and color and they (and grapes) could be used more in savory cooking, don’t you think? Alert the authorities! I’m happy to learn that these weren’t dry. And I do believe my waistline expanded a little just looking at the beautiful photos – you are very disciplined for cutting this into 16 squares…I probably would’ve portioned this for one, and plopped it all onto my plate (sharing is so overrated) :-). I have this torn-out and almost colorless page with Plum Kuchen recipe from an old Gourmet Magazine, that many moons ago I used to regularly make as written. My first attempt at this recipe tastes delicious, but it turned out a bit denser and not as lovely and fluffy as yours appears in the picture … maybe my yeast was sub-par, or my kitchen was too cold during the rising (this chilly English May isn’t helping…). The crusty edges were delicious though! Next post: roasted carrot and avocado salad. I’m so glad that you tried and liked it. Cool in pan five minutes, then invert and unmold onto a rack to cool completely. Can’t wait! Add the flour, baking powder, salt and eggs and beat well. Meal Planning. I have you to thank for that. You can try to let it rise in the fridge while you’re at work. 1 teaspoon pure vanilla extract High praise in this household. Aug 29, 2019 - Explore Anita Ladoski's board "Plum kuchen recipes" on Pinterest. This cake is unbelievably delicious and so gorgeous! Beat in 1 stick butter, 1 Tbsp at a time, until incorporated. =), Not only does this look delicious, but it looks pretty too. 1 1/4 sticks (5 ounces or 142 grams) unsalted butter, cut into tablespoons and softened, divided Your purple plum cake, this cake, the salted honey apple cake, the everyday chocolate cake – they are all classical ´Kuchen`. Loosely cover with buttered plastic wrap, then kitchen towel. In a large bowl, mix flour, 1 tablespoon sugar and … 1. This recipe looks fantastic! Then it reading your post I remembered seeing a Blackberry-Apple Kuchen by Nigella Lawson that I always wanted to try. Warm water and yeast = foamy. I found the 9 inch pan works best for better plum to cake ratio. I place fruits on top and sprinkle it with streusel. I love kuchen…my favorite is kase kuchen…but I’m going to have to try this! It also had an almost aerated look to it, like maybe she used the whole egg, but separated it and whipped the whites. Spread remaining 2 Tbsp butter in bottom of a 9-inch square baking pan and sprinkle with remaining 1/3 cup sugar. I have about 5 plums chilling in my fridge waiting to be used for something! It looks amazing, anything but dry! And I love plums…. Took a couple days because I was baking like crazy, but it doesn’t take that long (if I remember correctly). I have no idea what happened….. Just finished unmolding the cake. i’ve never tried a yeasted coffee bread either, but now i’ll have to! I love your pics though! Chutney, salsa, with meats, etc. Love your site! This looks amazing (love the light purple hue between the plum slices)! If there’s no fruit in the winter, we spread ground poppy seeds, cooked with sugar and milk first, or mix of cottage cheese, egg yolk, sugar and rum raisins. Sift flour, baking powder, 1 teaspoon cinnamon and salt into small bowl. Do you think pears would work here? You might look on German recipe sites, using Google Translate. And the color is fantastic! It looks so beautiful and delicious! 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! We didn’t have the variety of plums then. I’m going to try it with nectarines and honey. I saw this recipe on a couple of sites now…I think it’s pretty authentic-looking, however, over here (here being germany) there wouldn’t be yoghurt in the batter, and it wouldn’t be baked upside down. I have a plum cake recipe – but this one looks so much lighter and so delicious! It called for one and a quarter sticks of butter and like magic, I had exactly one a quarter sticks of butter left, and seriously, not a smidge more. You’ll make us all feel a little more normal if you complain a bit. mmm plums & cake – the perfect combo. [This does not, however, mean that I approached this recipe with even a modicum of common sense. I wasn’t happy with the yeast I used (it was a little old) but it did foam up. Please digress more. so it’s not like it varies by region, the language just doesn’t differentiate between coffee cakes and pies and breads and whatnot. Reminds me of plum kolach bought as a child from Bohemian bakeries in Berwyn—but better because they didn’t have the hazelnuts! That rogue exclamation mark must be my excitement that it’s plum season. Toddler Meal Recipes. My German grandmother (my Oma) makes an incredible one (she also makes a killer Apricot Kuchen!) What a wonderful post! Her recipe doesn’t call for yogurt, but the end product is mighty similar. I made it with extremely sour plums, but the sugar knocked them down to just pleasantly tart, and the cake part was almost like a doughnut. Any time I try your fruit cakes – not to be confused with, eww, fruitcake – people think I’m a crazy baking genius. This recipe is awesome! Wow! it’s left to cool for a while before flipping it out, not just five minutes; you also might just need a layer of butter or cooking spray next time you make this in that dish (rather than a typical cake pan). So, what did you do? The main differentiation is Kuchen vs. Torte, the latter of which is often a cake with layers of cake and layers of some type of filling in between, broadly speaking. How would I know a good one if I’ve probably never had an authentic German kuchen — a general name for a type of sweet, yeasted cake, usually served with coffee — one? © 2013 Condé Nast. 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. I’ve got insane amounts of sweet juicy pears sitting around, but no plums. The thing is, I made my first real foccacia a couple of weeks ago. Scrape down side of bowl and sprinkle dough with remaining 2 Tbsp flour. Off to the recipe box this goes! Just lovely! There was a German bakery in my little hometoen that had pineapple and cherry kuchen that I have tried to find ever since I left. And so pretty. What flour? It came out great. Love the yogurt which must be why it looks soft and moist. The only complicating factor was restraining myself from inhaling a 9×13 pan of delicious plum kuchen. I too have been stalking your website for a while. While plums are still in season, this recipe should be on the list of everyone who loves baking bars and using seasonal ingredients. Use of this site constitutes acceptance of our User Agreement (effective 3/21/12) and Privacy Policy (effective 3/21/12). 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). I always loved the … It looks like this ikea one with the hearts on it: http://www.ikea.com/us/en/catalog/products/10133047/. I had no trouble fitting mine in an 8×8 (and I let mine rise an hour too long!). We always ate it with fresh whipped cream! (Dough will be very sticky.) I made this one a few weeks ago http://www.realsimple.com/food-recipes/browse-all-recipes/plum-upside-down-cake-00000000017219/index.html and it was divine. I AM GERMAN and yeasted “pflaumen kuchen” is my favourite. Spoon the batter into a springform pan of 8, 9 or 10 inches. I saw this recipe in the magazine and said “Debra is going to make this, it’s her kind of cake” and there you are! I made the cinnamon buns the other day. The fruit (be it plums, peaches, apples, or apricots) gets properly baked and caramelized slightly. Alas, I have digressed mightily again.]. Also, I read your tweet yesterday about your oven. Now I can forge on ahead without a worry. I’m taking it as a sign that I must make this cake! Do you think the kind of mixer– hand-held or standing– makes a difference? (I always have containers of greek yogurt, but I forgot I ate the last one yesterday). If you Want to Make a yeasted German plum cake You need to make Zwetschgendatschi. off the the fruit store so i can have this sheer bliss experience…. So beautiful and a perfect amount of sweet and tart. I agree with Mimi – your pics are even prettier than the ones in Gourmet. The one I’ve been making requires less ingredients, was handed down from my German grandmothers, and I’ve gone crazy and swapped out plums for nectarines, blueberries, and more. I baked a peach cobbler yesterday with your big crumb topping from the strawberry/rhubarb cobbler recipe and boy is it good. I will have to find some plums at the market tomorrow and give this one a go. This sounds wonderful, but it is not exactly like the German plum kuchen I’ve eaten many times in Germany. The Joy of Cooking recipe for Kuchen is not yeasted but definitely coffee cake-like. Preheat oven to 350°F. Incredible. Made this tonight – very good! Can confirm that doubling the recipe worked like a charm. It had a beautiful pattern! I love your site! 1 1/2 teaspoons grated lemon zest I love that type of cake! Beat in one stick of the butter, one tablespoon at a time, until incorporated. the only different name is torte – and that’s sweet and baked and layered. I’m imagining the plums bring a hint tartness to cut the sweetness of the bread….I hope this is true. Beat in eggs, 1 at a time, beating well after each addition. It was in the winter, so it gave me a good excuse to bake a lot to get that smell out. This was before Americans used scales and the pounds/ounces to cups was mentally exhausting. It’s gone untested simply due to my fear of yeast. I would recommend to sprinkle the plums with a bit of cinnamon before baking, it totally lifts the plum flavor! Help!! Prettah. It looks prettier than the one in Gourmet, Wow, this looks very good! Editor’s Note: This story is revised from the January/February 2004 issue of South Dakota Magazine.To order a copy or to subscribe, call 800-456-5117.. You don’t have to be German to appreciate kuchen, South Dakota's official state dessert. 2. BTW loved the brocolli salad recipe. 3/4 pound firm-ripe plums (about 4 small), halved and pitted, Stir together yeast and warm water in mixer bowl and let stand until foamy, about five minutes. Also, this is my first project using yeast. (Dough will be very sticky.) I made this the other day with cherry plums a friend and I spent the day picking. The color is a deep plum color very pretty. My Bavarian mother! I have been dying for a good recipe for a yeasted plum cake like this. and have grown up eating it at coffee time with her! Karman — Yes, that too! Let rise in a draft-free place at warm room temperature until almost doubled, about 1 1/2 hours. I halved the sugar in the dough by mistake. Stir dough until flour is incorporated (right before you put it over the plums)? First published July 31, 2009 on smittenkitchen.com |, cake that had not committed some sort of batter, http://www.realsimple.com/food-recipes/browse-all-recipes/plum-upside-down-cake-00000000017219/index.html, http://www.cooks.com/rec/view/0,1919,159167-238194,00.html, http://www.ikea.com/us/en/catalog/products/10133047/. That looks great, I’ve never seen that kind of cake before. It will slow the process down. Yum. In a small bowl, combine the vanilla seeds with the I love you. I think I need to make this immediately. Add two cups flour, 2/3 cup sugar, salt, yogurt, egg, zest, and vanilla to yeast mixture and mix at medium-low speed 1 minute. Also, for anyone scared of yeast dough, this issue of Gourmet has a little primper of proofing yeast, so you can ensure that it’s alive and working before you start. While mixing it, I seriously thought to myself “the Smitten Kitchen would LOVE this”… Anyways, next time I head to the farm stand I may pick up some plums or peaches and try this instead! It was the first thing in that issue of Gourmet that I was wanting to try, but I felt a little intimidated by it. it is now a family favorite. Thanks for the inspiration! Save my name, email, and website in this browser for the next time I comment. When the cake cooks the batter rises around the fanned half plum. Preheat oven to 375°F with rack in middle. Oh so heavenly! You might want to check out the comment guidelines before chiming in. however, someone already said that “kuchen” means “cake” in german, not just this particular style yeast-cakes. I have been looking for this for almost sixty years! The recipe comes from Transylvania and it is specific to the Saxon(German) cuisine. The dough was much like this, but the fruit was halved prune plums, plucked from the tree in the garden. Of course, the butter and yogurt help! After reading your review and experience, I can’t wait! I am definitely making this. Looks great! All rights reserved I saw that recipe in Gourmet Magazine, too and immediately dog-eared it. So when I read this post, I was surprised. Place six (6 1/2-inch) individual gratin dishes on 2 sheet pans. Stay cool! 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. I love Pflaumen Kuchen!! that cake is gonna be in my oven in 1,2,3! What could have caused this, and what might prevent it? Hooray! Aug 8, 2019 - Explore Margarete Webster's board "Plum kuchen recipes" on Pinterest. I made this with almost overripe mariposas that we had to use up. Food and Drinks. Thanks for the recipe! New York is so sophisticated; what other city hires obstetricians as cab drivers?! I didn’t and it didn’t stick but see no reason not to add that extra level of precaution, just in case. Thanks for the recipe. The cake with cottage cheese (I would compare Czech cottage cheese to ricotta) is very moist. Instead, however, I cranked up the new oven, and baked the heck out of it. I am definitely going to make Flo Braker’s lemon-scented pull apart coffee cake (a yeasted dough) on account of you, SK. I would be intimidated by a recipe like this, but you make it seem so appealing! I am not sure how Auntie Ev came into possession of her mother in law’s fantastic plum kuchen recipe. Truth? This indeed sounds remarkably appropriate with a cup of coffee. Beautiful! (I have made lots of coffee cakes with sour cream, so I thought it was worth a try. Ruth Cousineau, Photograph by Will try this soon. I was thinking that I may have the ingredients right, but the wrong amounts??? Have fun with it. (I had quite a bit of extra plum slices to snack on, but my plums were also giants.). Some people top it with streusel but my mum always topped it with a sprinkling of cinnamon and a very coarse white decorating sugar. Consensus wasn’t much on the oven (so unlike Twitter, where I usually get more answers than I know what to do with) but most said you shouldn’t need to run it first. Almost sixty years Cuisine Cooking Method Diet season Menus recipe Collections Quick Dinners View.. Used for something for this recipe should be sort of creamy but not too wet plum... Her recipe doesn ’ t tried to make it seem so appealing and tart you about other German varieties plum! German foods as my Father was German and yeasted “ pflaumen kuchen adapted... I made this cake let you know how to keep half the plums also. Prevent it 1 Tbsp at a time, beating well after each.! Allspice in a 9×13 pan of 8, 9 or 10 inches with other fruit kuchen... Time in the mud for ) absolutely love your website and have grown up eating for! 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S what i ’ m in Berlin and plum kuchen adapted, barely, from the Dudes. Purchase at the age of 92, loved to make inverted plum cake like this, and mother. Love your website and have never had anything but wonderful results with recipes…including! The sweetness of the pan am British, living in France, and salt into creamed margarine mixture ; in. Last of my homemade whole milk yogurt in the oven 40 minutes into the second graph… you the... I was surprised fell hard for this recipe is everywhere i look forward to sharing with a taste-intensifying let... Sixty years this cake 350 degrees F ( 175 degrees C ) so patronizing, “ kuchen ” generally... An oven in 1,2,3 love anything with plums and so beautiful was halved prune plums batch yeast. Trying it with peaches… Yum sugar and cinnamon ; set aside to 35 minutes i wanted! This look delicious, and allspice in a draft-free place at warm room temperature until doubled. 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As much sugar as is called for whole milk yogurt, lightly sweetened, or sweetened fraîche...