Plums are the “it” fruit right now in my kitchen. Plum compote, plum jam, plum galette and now a plum kuchen. This is an easy recipe that receives good reviews from guests so I though I’d share it. I am starting to bake more now that the fresh berries are at the end of their season (berries and cream is a pretty standard fare here during the summer). Now that it’s getting cooler it’s nice to bake something, let the fragrance waft through the air and serve it warm with a nice scoop of vanilla ice cream.
I make the plum kuchen with blue plums, their firm texture cooks well and they retain their flavour and shape through the cooking. You can top the cake with plum halves or slice them into wedges and overlap in concentric design over the cake. To remove the pit you don’t cut it out of the flesh. Rather, slice each plum along each side of the pit, much like you would when cutting into a mango.
I didn’t get a chance to photograph the kuchen before we sliced into it. I will add an image when I make another one in the next few days.
2 cups flour
1 tsp baking soda
1 tsp baking powder
1/2 teaspoon salt
1 cup butter, softened
1 cup sugar
2 tsp vanilla
2/3 cup cream or sour cream
1 tablespoon sugar
Icing sugar for dusting
Cut plums in two halves, removing pit. The way I do it is cut alongside the pit and if it not easy to remove then I cut along the other side of it, just as you would with mango.
Place flour, baking soda, baking powder and salt in a bowl.
In the bowl of the electric mixer place the softened butter and beat until nice and fluffy, about 3 minutes.
Add sugar and continue mixing until incorporated.
Add eggs, one at a time then add the vanilla extract.
Now begin adding the flour in 3-4 batches, alternating with the cream or sour cream.
Use a spatula to scrape the sides of the bowl and bring it together gently.
Butter or spray a 9″ round cake pan with removable bottom and line the bottom with a round of parchment.
Spoon the batter into the prepared pan and smooth the top over.
Place the plum haves skin side down in a concentric design on top of the batter, filling the spaces as you see fit. Press the plum haves into the batter slightly with a spoon or your finger.
Sprinkle an additional spoonful of sugar over the plums and top of the batter.
Bake in a preheated 350℉ oven for about 50 minutes or until done.
Let cool completely before removing from cake pan.
Dust with powdered sugar and serve with ice cream.