Fresh Plum Kuchen
Ingredients
¼ C butter, softened ¾ cup sugar 2 eggs 1 C flour 1/4C milk 1 tsp grated lemon peel 2 C sliced fresh plums ½ C packed brown sugar 1 tsp ground cinnamon
Directions
In a small bowl, cream butter and sugar until light and fluffy. Beat in eggs. Combine flour and baking powder; add to the creamed mixture alternately with milk, beating well after each addition. Add lemon peel. Pour into a greased 10 inch spring form pan. Arrange plums on top, over-lapping the slices. Gently press into batter. Sprinkle with brown sugar and cinnamon. Place pan onto baking sheet. Bake at 3500 for 40 – 50 minutes or until top is golden. Cool for 10 minutes. Run knife around edge and remove sides. Cool on wire rake.
Plum Custard Kuchen
Ingredients
1 C flour 1 tbl white sugar 1 tsp baking powder ½ C butter 2 tbs heavy cream 1 egg 2 ½ C pitted and sliced purple plums ½ C heavy cream ½ C white sugar 1 egg 1 tsp vanilla extract
Directions
Preheat oven to 3500. In a large bowl mix flour, 1 tablespoon sugar and baking powder. Cut in butter until mixture looks like coarse crumbs. Stir in 2 tablespoons whipping cream and 1 egg. Press in bottom of ungreased 9 inch square pan and arrange plums on top. Bake for 25 – 30 minutes. While cake is baking, combine ½ C whipping cream, ½ C sugar, 1 teaspoon vanilla and 1 egg. Beat well and pour mixture over plums and bake an additional 20 – 30 minutes or until custard is set. Store in refrigerator.
Peach Plum Pie
Ingredients
2 cups sliced fresh peaches. Washed, peeled and pitted. 2 C sliced peeled and pitted fresh purple plums 1 tbl lemon juice ¼ tsp almond extract 1 ½ C sugar ¼ C quick-cooking tapioca ½ to 1 tsp grated lemon peel ¼ tsp salt Pastry for double-crust pie (9 inches) 2 Tbl butter
Directions
In a large bowl, combine the peaches plums, lemon juice and extract. In another bowl, combine the sugar, tapioca, lemon peel and salt. Add this to the fruit mixture and stir. Let rest for 15 minutes. Line a 9 inch pie pan with the pastry. Add the fruit filling and dot with the butter. Fit the top pastry onto the top of the pie. Trim and seal. Bake at 4500 for 10 minutes. Then bake at 3500 for 35 minutes. You may wish to cover edges with foil for the first 10 minutes.
Plum Nectarine Buckle
Ingredients
6 Tbl unsalted butter, melted 1 ½ C plus flour 1 C plus 2 Tbl. sugar 1 ½ tsp baking powder 1/8 tsp ground allspice ¾ tsp. salt 1 large egg 2/3C whole milk 1 tsp vanilla extract 3/4 pound plums (washed, halved, pitted and cut into ½ inch slices) 2 cups ¾ pound nectarines (washed, halved, pitted and cut into ½ inch slices) 2 cups 1Tbs fresh lemon juice Crumble topping (1/4 cup butter, 1//2 cup brown sugar and 2 tbl. flour)
Directions
Preheat oven to 3500. Brush a 9 inch square or a 10 inch cast iron skillet(preferred) with butter. Mix all dry ingredients together, using ¾ cups of the sugar. Whisk egg, milk, vanilla, and 4 tbl. butter together. Combine with the dry ingredients. Toss the plums, nectarines, lemon juice and ¼ cup plus 2 tbl. sugar and a pinch of salt in a large bowl. Spread fruit evenly over the batter. Sprinkle with topping. Bake for about 75 minutes or until center tested. Let cool in pan.