To check out: Plum Sour Cream Kuchen

That's lovely. Every September if I can find the Italian prune plums I try to

make a plum kuchen like my mom makes-halved plums on top of rich yeast dough on a cookie sheet topped with streusel. It's heavenly too.

 
Now you just have to shar that! Our prune plums will be ripe in a week or so.

( well please sharE) Love that dusky blue tinge. We have spotted some on a bike path and hope to score some before they are all picked!

 
Plum Kuchen

Rich Kuchen Dough

1 package active dry yeast
1/4 cup warm water
1 cup butter
1/2 cup granulated sugar
3 eggs
1 tsp grated lemon zest
1 teaspoon salt
1 cup warm milk
4 to 5 1/2 cups flour

Dissolve yeast in warm water. Cream butter and sugar; add eggs, one at a time, salt, lemon rind, the dissolved yeast, warm milk and the flour. Knead until smooth and elastic. Cover and let rise in a warm place, until doubled in bulk. Punch down. Press out in greased jelly roll pan. Top with rows of halved Italian prune plums. Top with your favorite cinnamon streusel (I like brown sugar in mine). Let rise until double. Bake at 350 for 30 to 45 minutes until brown and done.

Sorry these instructions aren't more exact. I pretty much make it from memory. This dough recipe may make more than you need too.

 
Pluots

Heather, your recipe is very much like the one my SIL bakes.
She brought her recipe with her from Germany. And,usually bakes her plum kuchen in late August/September. That's when we find the pluots in our MA grocery stores.

Pluots make the best plum kuchen. They are small and the skin is dark blue and they are delicious.
chloe

 
Chloe-my mom started making this when we had a German next door neighbor

Hannie definitely influenced the baking around our house. Mom does a wonderful torte that was her recipe too. I should say she OCCASSIONALLY makes that torte because it if very time consuming. Many thin cake layers baked on the bottoms of removable bottom cake pans, then spread with an almost chocolate-pudding like filling/frosting and stacked high. I think she still makes it every once in a while for Daddy's birthday.

I'll have to try the pluots on the kuchen. I've done apple & peach ones too. I think it would be great with canned apricot halves too.

 
torte..................

Your Mom's torte sounds wonderful.
Ilse has treated us to something similar.

I will have to ask her to write out some of her recipes.

chloe

 
I don't see them here, either. Apricots are another fruit that seems to be getting scarce. Perhaps

they dry all the prune plums and apricots?

 
I think that's because since all the mutations that have been made of them, they taste like grass.

Who'd want them? I used to love apricots, but for the past 25 years, they have been quite disgusting.

 
thank you for this. I make the non-yeast variety, but have wanted to make this one. easy dough.yay

 
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