This looks and sounds delicious and will be made soon. It called for whole milk yogurt, we had whole milk yogurt in the fridge. Your email address will not be published. I don’t know if you answer questions this long after a post, but I’ll give it a shot: my kuchen left half of its top against my le creuset baking dish. It’s going on my list for next time we acquire plums…. I made that recipe from Gourmet last week; it didn’t turn out nearly as beautiful as yours. It fell by half when I took it out of the oven so it was super gummy and dense. Loosely cover with buttered plastic wrap, then kitchen towel. © 2013 Condé Nast. 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! It’s so super delicious! Beat at medium speed until dough is smooth and shiny, about 5 minutes. Your recipes are so consistently delicious. And with such a lovely dish to boot. As well, my mom never adds sugar to the fruit, and always puts it on top (pressing it in to the dough slightly). Recipe is similar to this: http://www.cooks.com/rec/view/0,1919,159167-238194,00.html and the top of “Pflaumenkuchen” is generally overflowing with plums…hm…pflaumenkuchen…. High praise in this household. :), well you did it again….you never disappoint & your photos are soooo tempting & beautifully staged! Apr 14, 2018 - This delicious Plum Kuchen Recipe originated in Germany. This was perfect for Sunday morning. This is so much like the kuchen that my grandmother used to make! 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. After it, you stir them in. This indeed sounds remarkably appropriate with a cup of coffee. I have yogurt and I have butter but, alas, no plums – yet. It is not dry. Help!! I made it yesterday and my yeast took forever to wake up, I had to sub half-and-half for half the yogurt, I put it in the oven on warm to rise and it got enormous, I used way more plums than I was supposed to (too many plums), I didn’t do a second rise because it was 11pm and the batter was enormous, then I left it out to cool all night in the pan. Do you have any idea what that topping might have actually consisted of? This plum cake is running rampant this month in all the magazines. Also, the batter was quite dry and difficult to mix – it kept sticking to my hand-mixer in one huge clump. And top notch photographs of it, too. I wonder what it wld be like with rhubarb? 1 1/4 sticks (5 ounces or 142 grams) unsalted butter, cut into tablespoons and softened, divided Ok, I packed up the babies and went to the grocery store a few moments after reading this (really, who wants to finish work on a friday afternoon??). I come from the Czech Republic and yeast coffee cakes are very popular there. So, what did you do? I’m taking it as a sign that I must make this cake! I have about 5 plums chilling in my fridge waiting to be used for something! Now, supposing a person wanted to make this once the thought of turning the oven on wasn’t so inconceivable (say, November). It looks delicious, but it needs streusel on top. I’m so glad you tried it. The plums were on top but this looks good too. If not, sas it difficult to move the cake to a serving platter? Also used plums I had halved and frozen in September. Excellent I will make it again. Wow, I don’t know what you did but that shiny pink layer on top is so pretty! 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. 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! Never even found it with three years in Germany! My German grandmother’s old family kuchen recipe has no yeast in it at all, and is actually a fruit and custard mixture baked on top of a buttery crust. Plums are super delicious, especially when it’s in season. THANK YOU! Very interesting… will have to make it soon. I think I need to make this immediately. Thank you for the memory. Thanks so much! Combine remaining 2/3 cup granulated sugar, remaining 1/8 teaspoon salt, lemon rind, and allspice in a small bowl, stirring well. This cake is unbelievably delicious and so gorgeous! Do you need to use the dough hook in the mixer or would the paddle attachment work?? with cherries or whatnot. This looks amazing. I waited about 20 minutes with it on then decided that a) the cake couldn’t wait another second (it had been rising over 2.5 hours, yikes) and b) I couldn’t deal with making the apartment or myself a degree hotter for a second longer than necessary. 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. Beat in 1 stick butter, 1 Tbsp at a time, until incorporated. Spread remaining two tablespoons butter in bottom of an 8- or 9-inch square baking pan and sprinkle with remaining 1/3 cup sugar. That looks delicious. My mom makes such a yummy one; i ask for it as a birthday cake every year. So long ago that it’s actually bookmarked. I’m looking forward to trying it! Lovely. I made some stewed plums, added some greek yoghurt, and my life was complete. Made it with apricots – it’s perfect! Added finely chopped hazelnuts to the dough and some coursely chopped ones on top. Will definitely give this a try and let you know how it compares! I ended up eating them with a spoon. More Pickling Recipes from A Householder’s Guide to the Universe: Pickled Plums Recipe With Red Wine Spicy Crock Pickles Recipe Sonja’s Plum Kuchen Recipe. Looks like a great recipe! AGH! (If mixture doesn’t foam, start over with new yeast.). Hooray! Stir dough until flour is incorporated, then spread evenly over plums. Aug 29, 2019 - Explore Anita Ladoski's board "Plum kuchen recipes" on Pinterest. And I love plums…. Using electric mixer, … Thanks for the inspiration! mmm plums & cake – the perfect combo. i’ve never tried a yeasted coffee bread either, but now i’ll have to! One year ago: Blueberry Pancakes + Pancakes 101 and Huevos Rancheros, Plum Kuchen This plum kuchen looks fabulous also! Kudos for turning on an oven in this heat. Soooo yum. if its baked and sweet, it’s kuchen. but I don’t know if it’s because it’s still hot but it’s kinda gummy. (I have made lots of coffee cakes with sour cream, so I thought it was worth a try. that cake is gonna be in my oven in 1,2,3! I, as usual, ate way too much of it. Mix flour, 1 tablespoon sugar and baking powder together. It just does not describe extremely rich, layered occasion cakes, they are called `Torte`. I really need to make this. (Don’t worry, I was confused the first fourteen times I read it too until I caught those few words I’d missed! 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. 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/. Do you think you could make this with sourdough instead? I hope that helps for next time. Where I lived in the south of Chile, the German immigrants have made kuchen famous. Any and all thoughts/suggestions are welcomed! Have fun with it. (Dough will be very sticky.) It also looks amazing and I can’t wait to try my hand at this. So beautiful and a perfect amount of sweet and tart. Accomplished. BUT — if you want to make the TRUE German recipe, don’t slice the plums. I just always subtract two minutes on any recipe because my oven runs a bit hot, and everything comes out perfectly, but it gets annoying sometimes… A thermometer would do me good. Article by Grit Magazine. yogurt. Might have to try this with the peaches I just picked (and got my car stuck in the mud for). 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. Love the yogurt which must be why it looks soft and moist. It looks so beautiful and delicious! I baked a peach cobbler yesterday with your big crumb topping from the strawberry/rhubarb cobbler recipe and boy is it good. Her recipe doesn’t call for yogurt, but the end product is mighty similar. It has a much higher fruit to base ratio. Did you invert the cake directly onto the rack without parchment or anything on the rack? That looks great, I’ve never seen that kind of cake before. It was well loved by my housemates, who are also currently enjoying your corniest corn muffins, which are perfect by the way. I want to make this cake. ! You can maybe add a whole lot of skepticism to it as well. Made this tonight – very good! Making this Kuchen brought me right back. I have plums to purchase at the farmers market tomorrow. Beat 1/2 cup sugar and 2 tablespoons margarine together in a bowl using an electric mixer until smooth and creamy. I’m a German and I think it’s pretty authentic. Stay cool! You can try to let it rise in the fridge while you’re at work. I am better at time management for baking than parenting. Off to buy more fruit. I’ve been chickening out of making yeasty cakes for a while wondering the exact same things you were. Woo-hoo! :o) It undoubtedly must be delicious (as all of your recipes I tried tourned out to be absolutely adorable!) 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. Your kuchen looks great and quite authentic. Thanks very much. Also, OT: that amazing Russian black bread is YOURS? Pour batter into the prepared I’ve not done a yeasted coffee cake before! Would it be dry or overly-firm? Save my name, email, and website in this browser for the next time I comment. I know I’m going to come back for guidance when I finally do resolve to make a yeasted cake. New here? Just took this out of the oven, and my 12 year (my pickiest eater) says “Holy crap, that’s good!”. I read the recipe carefully, noting that if the first step did not work, it was recommended that I must start over. Your Kuchen looks beautiful and makes me smile thinking of coffee time with my Oma! Do you think this would work well with other fruit? Looking back, I don’t think we could have handled as much sugar as is called for. It was very similar to what you make here, only the plumbs were halved. Although the Gourmet article says you can use an 8×8 or 9×9, I would definitely go with the 9×9. I have never quite been able to duplicate it, only ever close. Scrape down side of bowl and sprinkle dough with remaining 2 Tbsp flour. This looks amazing! Wonderfull cake – I am British, living in France, and have found the “seasonality” of your recipes excellent. 1 teaspoon pure vanilla extract This sounds wonderful, but it is not exactly like the German plum kuchen I’ve eaten many times in Germany. What is the equivalent amount of instant yeast that I should use? I sort of had some trouble getting it out of the pan, and it didn’t taste as I expected (I guess I was expecting it to be sweeter since Gourmet labeled it as a type of coffeecake?). (I had quite a bit of extra plum slices to snack on, but my plums were also giants.). Our Heavenly Plum Kuchen is a moist, fruity cake bursting with plum flavor. I wasn’t happy with the yeast I used (it was a little old) but it did foam up. It also had an almost aerated look to it, like maybe she used the whole egg, but separated it and whipped the whites. It is not dense. And that time has come again! Recipes. I look forward to making (and eating) it every year. I’m so glad that you tried and liked it. See more ideas about recipes, rhubarb desserts, dessert recipes. Heat oven to 350 degrees. Karen Resta. I used plums I froze this past fall. But, I may try this for an event next week. Let rise in a draft-free place at warm room temperature until almost doubled, about 1 1/2 hours. We didn’t have the variety of plums then. It’s on its second rise right now and I hope it turns out as pretty as yours! Home > Recipes > plum kuchen. So when I read this post, I was surprised. I have introduced as many people to your site as possible – they love it too! Two of the (many) food blogs I read updated today, and you both used the same recipe. Notify me of follow-up comments by email. Plums are underrated. They are not quite in season here yet but soon we will have Pflaumenkuchen all the time! Although I like the idea of this plum kuchen. Place plums cut side up over batter. Do you think the cake would work fine with vanilla bean yogurt instead? I made the plum kuchen my mom makes the other day, but it was more like a tart than your recipe. Add 2 cups flour, 2/3 cup sugar, salt, yogurt, egg, zest, and vanilla to yeast mixture and mix at medium-low speed 1 minute. Beat in one stick of the butter, one tablespoon at a time, until incorporated. Took a couple days because I was baking like crazy, but it doesn’t take that long (if I remember correctly). The neighbours kids just told me about some wild plums growing near the apartment. It had a beautiful pattern! Kuchen, by the way, is basically just the German word for cake and it’s used for different types such as cakes with yeast dough, but also things like pound cake and several types of cake that might almost pass as bread (think banana bread etc.) I grew up eating this cake (Kuchen in German) made with a type of European plum, which, it turns out, grows wild all over Portland. Such magnificent color. And the color is fantastic! I’ve got insane amounts of sweet juicy pears sitting around, but no plums. Instead, “fan” the halves. That is gorgeous. Now I can forge on ahead without a worry. The delicate glistening pink glow of plum kuchen appears in so many cookbooks. I picked up plums while I was out today, but when it came time to make the kuchen, there was no. In Poland, where the Kuchen is also very popular, we make it with rhubarb and streusel. Do you live in my brain? Stir dough until flour is incorporated (right before you put it over the plums)? i make this plum kuchen with a sweet basic tart dough and put it in a round spring-form buttered pan…and use a spatula to shape the dough into the pan. Romulo Yanes, Member of the Food Innovation Group:Bon Appétit and Epicurious, Food Innovation Group: Bon Appétit and Epicurious. 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). Thank you. This is inspirational. And it was STILL delicious. This could be a beautiful wintery dish too with a hint of spice ;-), I too saw the recipe in gourmet and dog-eared it! It still did not rise as much as I would have liked so I put it in the fridge for about 9 hours. I made this with peaches, as I’ve been unable to locate any Colorado plums. I’m sure each family has it’s favourite kuchen recipe. I’m imagining the plums bring a hint tartness to cut the sweetness of the bread….I hope this is true. Scrape down side of bowl and sprinkle dough with remaining two tablespoons flour. I am not sure how Auntie Ev came into possession of her mother in law’s fantastic plum kuchen recipe. I returned home to a cake that had not committed some sort of batter hara kiri, and I was so relieved, I wanted to kiss it. Thanks for the recipe! My grandma always made this for us during the summer with Italian prune plums. I made this the other day with cherry plums a friend and I spent the day picking. Such a great, easy but beautiful and tasty cake. Looks as good as any Pflaumenkuchen I consummed during my years in Germany. ... Gourmet Magazine: Archives Online c.1940-To-Date. My Bavarian mother! Combine the flour, 1/2 cup sugar, baking powder, 3/4 teaspoon cinnamon, salt and nutmeg; add to the egg mixture and beat just until combined. [This does not, however, mean that I approached this recipe with even a modicum of common sense. It looks like this ikea one with the hearts on it: http://www.ikea.com/us/en/catalog/products/10133047/. (If mixture doesn’t foam, start over with new yeast.). That looks delicous! 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. But then I saw a plum kuchen in this month’s Gourmet magazine and I couldn’t get it out of my head. I don’t know, though, I had some that had been wrapped in foil in the fridge overnight and couldn’t find a thing not to like. Currently I have a peach cake in the oven from last summer’s issue of Cook’s Country. It called for plums, we’ve been buying them in multi-pound increments. (If at all interested, the other one is at Vegan Yum Yum, where she veganized this same recipe from Gourmet). Looks great! Susanne — While it sounds delicious, I haven’t been lucky enough to try anything like it, so I wouldn’t even know where to start. Used three eggs and no yoghurt. Beat in 1 stick butter, 1 Tbsp at a time, until incorporated. How do I know this? But delicious nonetheless! It didn’t, but I think it added a wonderful flavor. happy birthing! Frozen plums sliced great, and although I feared would make it too watery, was not a problem. I love anything with plums AND I grew up eating something veeery similar, but with apricots instead. Cream the sugar and butter in a bowl. Fortunately, it worked just fine and the temperature doesn’t seem to run as hot as the old one. I had run out of excuses. Yum! 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. Good morning! Looks good, but if you are trying to make the German version the plums are quartered and are laid sideways and closer together. Perfect looking. Thanks for the recipes and the inspirations Deb. Gourmet notes that this can be made with any stone fruit and that it tastes the best the first day. That top picture of the plums on top looks more like a wallpaper than actual fruit on actual coffee cake! 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. Country and had lots of fruit and it ’ s fantastic plum kuchen or Zwetschgendatschi as we it! 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