I have a ton of vanilla but would have to run to the store for plain…. Aug 29, 2019 - Explore Anita Ladoski's board "Plum kuchen recipes" on Pinterest. New York is so sophisticated; what other city hires obstetricians as cab drivers?! We didn’t have the variety of plums then. Bake until kuchen is golden-brown and a wooden pick inserted into center comes out clean, 30 to 35 minutes. Now take this “fanned half plum” and lay it on the batter. Liska, I would love to know how to make it with rhubarb! It will slow the process down. Help!! Did you invert the cake directly onto the rack without parchment or anything on the rack? 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. My grandma always made this for us during the summer with Italian prune plums. I had no trouble fitting mine in an 8×8 (and I let mine rise an hour too long!). Fortunately, it worked just fine and the temperature doesn’t seem to run as hot as the old one. round baking pan. Karen Resta. 1. the recipe calls for active dry yeast, and I think that is different from instant dry yeast. It looks delicious, but it needs streusel on top. I don´t want to be just the next German to tell you, that this cake is not really authentic. Enough reading material to stuff a goose's … Do you need to use the dough hook in the mixer or would the paddle attachment work?? Your Kuchen looks beautiful and makes me smile thinking of coffee time with my Oma! I saw this article and cut it out as well!! 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 … It is so yummy! 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. I’m on my third batch of yeast and it will not foam. Your email address will not be published. Spread remaining 2 Tbsp butter in bottom of a 9-inch square baking pan and sprinkle with remaining 1/3 cup sugar. It came out wonderful and was pretty, like this kuchen. The recipe comes from Transylvania and it is specific to the Saxon(German) cuisine. It has a much higher fruit to base ratio. Yum. Probably someone said that already – a ´Kuchen`does not describe yeasted cake. The thing is, I made my first real foccacia a couple of weeks ago. 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. Let rise in a draft-free place at warm room temperature until almost doubled, about 1 1/2 hours. My German grandmother (my Oma) makes an incredible one (she also makes a killer Apricot Kuchen!) Browse by: Dish Type Ingredient Cuisine Cooking Method Diet Season Menus Recipe Collections Quick Dinners View All. I kept mine wrapped in foil in the fridge, and although I had expected it to be stale and ick the second day (the recipe itself warns it is best on the first day) mine was incredibly moist. I wasn’t happy with the yeast I used (it was a little old) but it did foam up. The Joy of Cooking recipe for Kuchen is not yeasted but definitely coffee cake-like. 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. Kudos for turning on an oven in this heat. (Note to self: Buy a dern thermometer already!) 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. 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 was watching Amelie yesterday and she makes a ‘yeasted plum cake’, then this pops up in my feed almost immediately after the film ends. It was the first thing in that issue of Gourmet that I was wanting to try, but I felt a little intimidated by it. Fell hard for this recipe last year and looking forward to sharing with a larger group of co-workers next week. Your California Privacy Rights I, as usual, ate way too much of it. Do you think the kind of mixer– hand-held or standing– makes a difference? You can check my blog in the next week and i will have a photo of one such cake. Will it still work out the same if i used it? Ruth Cousineau, Photograph by [This does not, however, mean that I approached this recipe with even a modicum of common sense. Apr 14, 2018 - This delicious Plum Kuchen Recipe originated in Germany. I want to make it but i onlyy have a springform tube pan. I always loved the … Not to be foiled, I made it with sour cream. I know Real Simple isn’t a “foodie” magazine, but it’s where I happen to work and it was scrumptious! Stir dough until flour is incorporated, then spread evenly over plums. What a wonderful post! 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 absolutely love your website and have never had anything but wonderful results with your recipes…including this one. I have plums to purchase at the farmers market tomorrow. Oh so heavenly! We seem to be a little crazy about it and every grandma seems to have her own secret fantastic recipe :) ). The yeasted crumb more is much more complex and tasty than a standard quick-bread coffee cake. 1/2 teaspoon salt I’m in Berlin and plum Kuchen is all the rage here in the summer. So, here it is 3am and I am reading Nigella – interestingly she has a cold rise recipe for her dough so you can make the dough the night before, let it rise in the fridge and bring to room temperature the next morning before you bake it off! And I love plums…. This was perfect for Sunday morning. Now I must, must make. As some commenters have mentioned, here they usually bake it with the fruit on top of a slightly-sweet yeast dough. the colors are lovely Recipe is similar to this: http://www.cooks.com/rec/view/0,1919,159167-238194,00.html Often we sprinkle sugar or streusels on top before baking, I feel the same way about coffee cakes, but this seems like a nice place to start. I have yet to be disappointed. I had run out of excuses. They have a gorgeous flavor and color and they (and grapes) could be used more in savory cooking, don’t you think? This recipe looks fantastic! I got on the computer to look for plum recipes, opened my homepage and *voila* in my reader “Plum Kuchen”. It certainly looks yummy (like everything you post here), however, I feel obliged to comment: I am German and have lived in Germany almost all my life. It’s beautiful, like a stained glass window. Very popular this time of year. This sounds wonderful, but it is not exactly like the German plum kuchen I’ve eaten many times in Germany. I just discovered your website – beautiful photos! Looks as good as any Pflaumenkuchen I consummed during my years in Germany. I have a plum cake recipe – but this one looks so much lighter and so delicious! (Don’t worry, I was confused the first fourteen times I read it too until I caught those few words I’d missed! While plums are still in season, this recipe should be on the list of everyone who loves baking bars and using seasonal ingredients. After it, you stir them in. I used damascus sugar sprinkled over the butter thinking it might add a bit of texture. But then I saw a plum kuchen in this month’s Gourmet magazine and I couldn’t get it out of my head. Also used plums I had halved and frozen in September. I’ve said this before but it bears repeating: I’m a master at talking myself out of things. Any time I try your fruit cakes – not to be confused with, eww, fruitcake – people think I’m a crazy baking genius. Yum! So glad to see it was a success – and i do think yours actually looks better than the one in the magazine. Spread remaining two tablespoons butter in bottom of an 8- or 9-inch square baking pan and sprinkle with remaining 1/3 cup sugar. Can’t wait! Loved this! Cut in butter until mixture looks like coarse crumbs; add 2 tablespoons heavy cream and 1 egg. Never ever have I seen a cake like this, yet similar ones. Off to buy more fruit. “Pshah, it’ll all work out fine” I told myself, leaving a 1.5 hour rise to go to a meeting that ended up running about 2 hours, panicking, frantically trying to hail a cab back at exactly 5 p.m. when, apparently, every taxi in NYC goes off-duty, in 90-thousand degree drenching humidity, visions of warm, overrisen dough spilling out over the pan, my counter and onto the floor agonizing in my head. ! See more ideas about recipes, dessert recipes, plum recipes. You took one for the team! Heaven… followed the directions and everything worked in spite of never having made brioche dough before. My personal favorite fruit in this is nectarines. 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. I made this with almost overripe mariposas that we had to use up. Beat in 1 stick butter, 1 Tbsp at a time, until incorporated. Gourmet says it serves 8, but I cut mine into 16 squares, 2 1/4 teaspoons or 1 (1/4-ounce) package active dry yeast Thanks for the wonderful ideas. Thank you! Glad the new oven seems to be working with you. 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. 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! I’ll be sure to try it when plums are in season :). that cake is gonna be in my oven in 1,2,3! I love that type of cake! Can I double the recipe to bake in a 9×13 pan or does the yeast complicate matters? I need to look up to see what foaming yeast looks like because I was going on faith that creamy looking yeast water was what I needed. Would it taste too much like bread? I don’t know what I’m doing wrong. MMMMmmmm! 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. You make a pie crust, arrange the plums in it, and pour an egg mixture over it before baking. Love it! Wonderfull cake – I am British, living in France, and have found the “seasonality” of your recipes excellent. This is inspirational. It is not dense. Hard to say if it will be 100% doubled by the time you get home, but even if it is not, it shouldn’t take that much longer once it is back at room temperature. Woo-hoo! :). Alert the authorities! 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. Her recipe doesn’t call for yogurt, but the end product is mighty similar. Preheat oven to 350°F. 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. Chutney, salsa, with meats, etc. just wanted to mention that “Kuchen” is the translation for “cake” and doesn’t mean a specific kind of cake, like you wrote, “a general name for a type of sweet, yeasted cake, usually served with coffee”. 2 cups (267 grams) plus 2 tablespoons (18 grams) all-purpose flour, divided You might look on German recipe sites, using Google Translate. Butter 13 x 9 x 2-inch baking pan. Thanks for any clarification you can provide. 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. Is it possible and if so, how? An excellent accompaniment to my 5 pm cup of coffee. Two days, however, might be pushing it. Adapted, barely, from Gourmet. I have been dying for a good recipe for a yeasted plum cake like this. That looks delicious. Super tasty, I was surprised at the amount of sugar used in the bottom of the pan but after letting the plums sit there for a while I realised how key that really was. AGH! I’m going to try in a few weeks with rhubarb now that last year’s fruit is gone. I made the plum kuchen my mom makes the other day, but it was more like a tart than your recipe. Vegan Yum Yum did it too! with cherries or whatnot. 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 orange … 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 have a plum tree in my garden that is dropping fruit everywhere, I’m going to make this on Saturday! Yum! It was very similar to what you make here, only the plumbs were halved. 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