And you’re not the only one that needs to buy a thermometer! I saw some cherries at my farmers’ market the other day, and they’re calling out to be put on top of this dough. I’ve been following your blog for a while and thank you so much for all your creations and inspirations. Stir dough until flour is incorporated, then spread evenly over plums. Also, I read your tweet yesterday about your oven. The dough was much like this, but the fruit was halved prune plums, plucked from the tree in the garden. Heavenly! 1 cup sugar (220 grams), divided Incredible. It is so yummy! in the US. Thanks for the help. I am going to Germany next week and will make it for his parents! Beat in 1 stick butter, 1 Tbsp at a time, until incorporated. I’m using the Italian/presidential plums (they’re in season) and so beautiful. By Trevor T. Guthmiller . the colors are lovely My mother was a big-time kuchen baker, especially with peaches and apples but also Italian plums. They are not quite in season here yet but soon we will have Pflaumenkuchen all the time! 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. 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. Would it be dry or overly-firm? You can check my blog in the next week and i will have a photo of one such cake. I have plums to purchase at the farmers market tomorrow. I have a ton of vanilla but would have to run to the store for plain…. I read the recipe carefully, noting that if the first step did not work, it was recommended that I must start over. Omma Henny, who passed away about 10 years ago at the age of 92, loved to make great sheets of plum kuchen. How do I know this? It looks prettier than the one in Gourmet, Wow, this looks very 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. Omma Henny, who passed away about 10 years ago at the age of 92, loved to make great sheets of plum kuchen. just use the opened up pitted plums … Prettah. I feel you about the stress in timing out a recipe. But I think it will take a few runs to get rid of the new oven smell. Thanks. I made this with peaches, as I’ve been unable to locate any Colorado plums. I’ve made this twice in the past week – it’s great! Results 1 - 10 of 24 for plum kuchen. I look forward to making (and eating) it every year. 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. See more ideas about recipes, rhubarb desserts, dessert recipes. Preheat the oven to 400 degrees. Your site is my absolute favorite! When the cake cooks the batter rises around the fanned half plum. Hi Deb, I’m a new reader , I love your recipes, I’m thinking on making this cake for this weekend, do you butter the sides of the pan as well or not?, I’m thinking if not it might stick to the sides and I wont be able to place it upside down. Lovely. Absolutely one of the best cakes I’ve ever tasted. off the the fruit store so i can have this sheer bliss experience…. Home > Recipes > plum kuchen. Liska, I would love to know how to make it with rhubarb! Spread remaining 2 Tbsp butter in bottom of a 9-inch square baking pan and sprinkle with remaining 1/3 cup sugar. Cover bowl with a kitchen towel (not terry cloth) and let dough rise in a draft-free place at warm room temperature until doubled, 1 1/2 to 2 hours. I don´t want to be just the next German to tell you, that this cake is not really authentic. Use of this site constitutes acceptance of our User Agreement (effective 3/21/12) and Privacy Policy (effective 3/21/12). Great idea. Unfortunately this was a disaster for me. BTW loved the brocolli salad recipe. But, I may try this for an event next week. Your Plum Kuchen looks to die for, I make a Peach Kuchen every year on my Birthday, it’s my favorite!!! so what you had there was a german recipe for some other cake, and that’s still kuchen. The plums were on top but this looks good too. (I have made lots of coffee cakes with sour cream, so I thought it was worth a try. Probably someone said that already – a ´Kuchen`does not describe yeasted cake. (Dough will be very sticky.) 1 1/4 sticks (5 ounces or 142 grams) unsalted butter, cut into tablespoons and softened, divided Deb, this is one of most beautiful things I have ever seen! You get that a lot here in Germany, together with streusel! The pans were too wide for the narrow stove ovens. Through some kitchen magic, the finished product smells and tastes (barring the texture) almost exactly like a fruit-and-cheese danish. :), well you did it again….you never disappoint & your photos are soooo tempting & beautifully staged! Very popular this time of year. Post was not sent - check your email addresses! Deliciousness :) I love the photos – they scream with “drooling” effects ;). I was thinking that I may have the ingredients right, but the wrong amounts??? It was nice to get baking again-I’m due in September, too, though with baby #3, and have been really low energy for most of this summer. I will have to find some plums at the market tomorrow and give this one a go. 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. I am definitely making this. 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. The end of a pregnancy is a very impatient and uncomfortable time. Made this tonight – very good! She usually makes hers with raspberry, apple or my favorite, rhubarb. (Don’t worry, I was confused the first fourteen times I read it too until I caught those few words I’d missed! If you Want to Make a yeasted German plum cake You need to make Zwetschgendatschi. I found the 9 inch pan works best for better plum to cake ratio. It also looks amazing and I can’t wait to try my hand at this. Do you live in my brain? Just happened to bring home a sack of plums today. Looks as good as any Pflaumenkuchen I consummed during my years in Germany. It’s so super delicious! I’ve been curious to make a yeasted coffee cake for years, but every time I got close to making one, I decided against it. I was intimated by the yeast thing, so made a plum upside down cake instead, from the 2 Dudes One Pan cookbook. The two photos of that cake (especially the one near the beginning of the issue that covers most of the page) are like the wallpaper on the inside of my eyelids! While plums are still in season, this recipe should be on the list of everyone who loves baking bars and using seasonal ingredients. Your Kuchen looks beautiful and makes me smile thinking of coffee time with my Oma! Mmmm…that is a thing of beauty! My childhood! Enough reading material to stuff a goose's … And top notch photographs of it, too. Now it’s 8 pm and I have another hour to wait for the 2nd rise — can I just say that a 2nd rise should be a banned form of torture??? Lucky us. however, someone already said that “kuchen” means “cake” in german, not just this particular style yeast-cakes. Best carrot cake ever!!! I absolutely love your website and have never had anything but wonderful results with your recipes…including this one. 2. I bet it would be great with apricots! Now, supposing a person wanted to make this once the thought of turning the oven on wasn’t so inconceivable (say, November). © 2013 Condé Nast. Very interesting… will have to make it soon. Of course, the butter and yogurt help! Kelly — Middle of the second graph… You sprinkle the remaining two tablespoons flour over the dough before the first rise. 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. Your recipes are so consistently delicious. It was one of those “Duh” moments. You’ll make us all feel a little more normal if you complain a bit. Gourmet has the yummiest desserts…and you’ve done it justice here. It was really good, so, everyone, don’t worry if yours aren’t “firm-ripe.”. and have grown up eating it at coffee time with her! This looks and sounds delicious and will be made soon. 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! Pour batter into the prepared I saw that recipe in Gourmet Magazine, too and immediately dog-eared it. And then, then I really wanted to kiss it because this kuchen is kitchen heaven. 1/4 cup warm water (105–110°F) Add 1/2 cup granulated sugar and stir to combine, then beat with a mixer on high speed until well blended, about 2 minutes. They disintegrated into a wonderful sweet plum jam with tart pieces of skin, instead of the pretty slices you see in the photo. So glad to see it was a success – and i do think yours actually looks better than the one in the magazine. We didn’t have the variety of plums then. It’s gone untested simply due to my fear of yeast. :o) It undoubtedly must be delicious (as all of your recipes I tried tourned out to be absolutely adorable!) 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 inspiration! I did butter the bottom, but about a third of my fruit still stuck – maybe I should have let it cool another minute or two? 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. hm, as pretty as it looks, have you tried another very typically German variant of plum cake, which is basically a lining of dough (yeast or curd-oil most often) with as much plums as you can fit on the cake? I just discovered your website – beautiful photos! #nomnomnom. Will it still work out the same if i used it? Good morning! Place six (6 1/2-inch) individual gratin dishes on 2 sheet pans. Love the yogurt which must be why it looks soft and moist. That looks delicious. Vegan Yum Yum did it too! I’ve not done a yeasted coffee cake before! That looks marvelous! ), I’ve had an apple kuchen booked marked more, oh, five years or so. As some commenters have mentioned, here they usually bake it with the fruit on top of a slightly-sweet yeast dough. I made the plum kuchen my mom makes the other day, but it was more like a tart than your recipe. German Plum Kuchen- Pflaumenkuchen. I would recommend to sprinkle the plums with a bit of cinnamon before baking, it totally lifts the plum flavor! Excellent I will make it again. Cut each plum half into 5 or 6 slices and arrange in 1 layer in pan. 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. Might have to try this with the peaches I just picked (and got my car stuck in the mud for). The bread part reminded me of sweet roll dough and the plums were juicy and sweet. I saw this article and cut it out as well!! Making this Kuchen brought me right back. Cover bowl loosely with a kitchen towel or plastic wrap and let dough rise in a draft-free place at warm room temperature until doubled, 1 1/2 to 2 hours. And with some of my homemade whole milk yogurt! Oh, and you put the plums on top, but top, bottom, who cares! Love your site! Recipe by Such magnificent color. This yeasted cake is unbelievable: moist, light and with a complexity to its sweetness that most standard coffee cakes don’t have. My Bavarian mother! Just took this out of the oven, and my 12 year (my pickiest eater) says “Holy crap, that’s good!”. This is definitely going on my “to-bake” list! Her recipe doesn’t call for yogurt, but the end product is mighty similar. 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! :), wow that is actually very beautiful! Stay cool! I guess I’ll just assume kuchens vary by region…? Instead, “fan” the halves. 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. Browse by: Dish Type Ingredient Cuisine Cooking Method Diet Season Menus Recipe Collections Quick Dinners View All. It tastes even better out of the fridge. Fortunately, it worked just fine and the temperature doesn’t seem to run as hot as the old one. Thanks for the recipes and the inspirations Deb. I always manage to find the hardest way to do things. I made some stewed plums, added some greek yoghurt, and my life was complete. I even made homemade yogurt to put in it. I usually pride myself on never having a mishap in the kitchen…this was a BIG one. It’s beautiful, like a stained glass window. this looks amazing. Place plums cut side up over batter. 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. She used half-sheet pans as the kuchen didn’t rise a lot – though the rims might have been a little higher than those common here. Bake for 25-30 minutes. Now I want to try it even more. Thanks for all of the great recipes! 1. I’m on my third batch of yeast and it will not foam. I can’t imagine why it would matter. 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). .myke. 1 1/2 teaspoons grated lemon zest This sounds wonderful, but it is not exactly like the German plum kuchen I’ve eaten many times in Germany. OH my, you read my mind Deb. AGH! This looks very similar to a plum cake I’ve been making for years, sans yeast, called Merbiteig. Your email address will not be published. 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. It’s like you have ESP. (Dough will be very sticky.) NJ Plums are amazing this year, super sweet and their skins are flavourful and as tart as ever. 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. Thank you. I always loved the … When we got a new oven, I just went ahead and used it (of course pre-heated it). I am better at time management for baking than parenting. That is gorgeous. 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