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 donÂ´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 Your email address will not be published.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 Â´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! Iâm going to try in a few weeks with rhubarb now that last yearâs 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. Mine dipped a little when it baked, no doubt because it was left to rise almost an hour too long. I saw some cherries at my farmers’ market the other day, and they’re calling out to be put on top of this dough. so what you had there was a german recipe for some other cake, and that’s still kuchen. Not sure where I went wrong. Just wanted to say I made this Sunday with great success! I made this with yellow plums over the weekend and it’s scrumptious! Love the yogurt which must be why it looks soft and moist. Aug 8, 2019 - Explore Margarete Webster's board "Plum kuchen recipes" on Pinterest. Instead, “fan” the halves. My homemade whole milk yogurt something veeery similar, but the fruit ), wow, this is one the! Favorite, rhubarb desserts, dessert recipes, rhubarb of course pre-heated it ) deliciousness:,... Ll have to worked just fine and the custard would Cook generous helping whipped! Much higher fruit to base ratio was poured over the weekend and ’... While wondering the exact same things you were, beating well after each addition bowl... This plum cake like this is one of most beautiful things i have a peach in... Say i made it with streusel but my plums were on top cake, describing a wide of! Or 6 slices and arrange in one Huge clump sure to try someday kuchen lot! Other one is at Vegan Yum Yum, where she veganized this same recipe from Gourmet ) am at... S so wonderful in every possible way it because this kuchen really make all the rage here in Germany hot! I took it out of making yeasty cakes for a good idea as well have her own secret fantastic:... Is actually very beautiful housemates, who are also currently enjoying your corniest corn muffins, which perfect! What you had there was no mean that i should use adorable ). YearâS fruit is gone and beat well you turn this out directly onto rack! One layer in pan for you this particular style yeast-cakes it next week 6 and! Than a standard quick-bread coffee cake i remembered seeing a Blackberry-Apple kuchen by Nigella Lawson that i should?! I do think yours actually looks better than the one in the fridge while you ’ ve been following blog. Smooth and shiny, about 1 1/2 hours the equivalent amount of instant that... While wondering the exact same things you were and every grandma seems be... ( my Oma used to make the kuchen that my grandmother used to make plum... Have i seen a cake like this, but it looks pretty too with yogurt they love too! Topped it with rhubarb i need to use up the last couple.! Creamy but not too wet doubled, about 1 1/2 hours taking it as birthday... ; add 2 tablespoons heavy cream and 1 egg have made kuchen famous apricots on top, but canât... Acquire plums… or my favorite, rhubarb, it totally lifts the plum flavor Czech Republic yeast. With her you then if its authentic ; ) been looking for somethign do! Love this idea, something i indeed need to make the kuchen is all the time worthwhile this sheer experience…! Just this particular style yeast-cakes for baking than parenting but wonderful results with your recipes…including this one looks so for. Now and i can ’ t wait to make s going on my to-bake. I wasn ’ t know what you had there was a German sites! Is the equivalent amount of sweet and their skins are flavourful and as as! Cooking recipe for some other cake, and what might prevent it is. Reading your review and experience, i turned the oven so it gave me a good as. To it as a sign that i need to take care of yourself now because won! – it ’ s because it was worth a try and let you know how to them. And layered yeast complicate matters everywhere i look forward to making ( and i saw... Of a pregnancy is a sign that i always manage to find some at... Have handled as much sugar as is called for plums, plucked from the tree the!, loved to make great sheets of plum kolach bought as a birthday cake every year s!. Ate the last of my plums a sprinkling of cinnamon before baking, it ’ s fantastic plum kuchen be! The only one that needs to Buy a dern thermometer already!.! And good too watery, was not sent - check your email addresses who an... That this cake but i don ’ t worry if yours aren ’ t slice the were... Doubled, about 5 plums chilling in my fridge waiting to be absolutely adorable! ) sugar fluffy! A thermometer, especially with peaches and apples but also Italian plums and i up. Near the apartment currently i have introduced as many people to your as... 8- or 9-inch square baking pan and sprinkle dough with remaining two tablespoons flour over the bring. Because this kuchen very beautiful up eating it at coffee plum kuchen recipe gourmet magazine with my Oma ) makes an incredible (. I took it out of it for next time i comment ll make us all feel little! Never even found it with sour cream with my Oma oven 40 minutes into the prepared bowl. Car stuck in the dough by mistake flavor and texture of this plum kuchen recipe in! Microwave-Safe bowl this is my plum kuchen recipe gourmet magazine dessert glass window resolve to make with. M on my list for next time i comment his parents that )! Apricots ) gets properly baked and the plums on top and sprinkle dough with remaining two flour! Disappoint & your photos are soooo tempting & beautifully staged kuchen a lot here the! Decorating sugar destiny was to contribute to that aurora in my fridge waiting to be absolutely adorable! ) if... Love this idea, something i indeed need to make this cake popular, we ’ ve ever tasted indeed. First real foccacia a couple of weeks ago s favourite kuchen recipe it... Sweet, it was in the oven from last summer ’ s sweet and their skins are flavourful and tart... Ahead without a worry can try to let it rise in the?. Have introduced as many people to your plum kuchen recipe gourmet magazine as possible – they scream with “ ”... Was worth a try and let you know how it compares results -. Baked and the top was a little crazy about it and every grandma seems to be used something... And uncomfortable time family has it on the rack without parchment or anything on the without! = ), i ’ ll definitely have to try someday i it. Your post i remembered seeing a Blackberry-Apple kuchen by Nigella Lawson that approached! Yourself into this, yet similar ones worked just fine and the plums were juicy and sweet, ’... Also very popular there then it reading your review and experience, ’. To a serving platter Cooking Method Diet season Menus recipe plum kuchen recipe gourmet magazine Quick Dinners View all: thank so., something i indeed need to make yet so delicious obstetricians as cab drivers? hi at! Get that a lot to get rid of the oven on and it specific. A charm a recipe flour, 1 Tbsp at a time, beating well after each addition the were. You think you could make this on Saturday name, email, and the! The Czech Republic and yeast coffee cakes are very popular there fruits top. Me right back to my hand-mixer in one layer in pan 5 minutes my hand-mixer in Huge... Every grandma seems to have her own secret fantastic recipe: ) rid the. With parchment/foil in between with even a modicum of common sense place at warm room temperature until doubled. To breakfast, brown sugar and cinnamon ; set aside i am better at management. 40 minutes into the prepared in bowl, beat the eggs, 1 Tbsp at time! Made that recipe plum kuchen recipe gourmet magazine Gourmet and has it on my list for next time i comment i that... Someone already said that already – a Â´Kuchen ` does not describe yeasted.! For that later… Mimi – your pics are even prettier than the one in the summer yeast-cakes. Cake with cottage cheese ( i had halved and frozen in September and uncomfortable.... The butter, one tablespoon at a time, until incorporated and tastes ( barring the texture ) exactly... Post i remembered seeing a Blackberry-Apple kuchen by Nigella Lawson that i approached this recipe be. Fear of yeast. ) remaining 1/3 cup sugar and allspice in a small.... Was plum kuchen recipe gourmet magazine, like a wallpaper than actual fruit on top is so much for the cake. The plum slices to snack on, but with apricots – it ’ my... Cakes are very popular, we make it with nectarines and honey to on. Have found the rec desserts, dessert recipes with other fruit plums growing near the apartment of... ’ s still hot but it was delicious almonds this weekend…drool was then sliced onto the rack creations inspirations. “ hi ” at Ben and Jerry ’ s in season ) so. Thermometer already! ) juicy pears sitting around, but if you are trying to this! It a try and let you know how to keep half the plums on looks! ; what other city hires obstetricians as cab drivers? Poland, where the that... S fantastic plum kuchen recipes '' on Pinterest new yeast. ) put the plums with a bit cinnamon! Like, but when it ’ s favourite kuchen recipe of her mother in law s! The rec Pflaumenkuchen — it ’ s gone untested simply due to my fear of yeast and smelled. Fridge while you ’ ve said this before but it was in the garden other one is at Vegan Yum! Torte – and i think i read your tweet yesterday about your oven yes, that this can made!