Best Plum Kuchen Recipe

German Plum Kuchen The Bossy Kitchen

WEBMay 27, 2023 · Pulse a few times for flour, baking powder, sugar, and butter to create a mixture that resembles bread crumbs. Add the egg and pulse …

1. Sieve the flour together with the baking powder and sugar.
2. Work the cold butter into the mixture until it looks like bread crumbs.
3. Add the egg.
4. Mix to make a dough. Cover in plastic wrap and let it rest for an hour in the refrigerator.

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German Plum Cake (Zwetschgenkuchen) The Daring …

WEBFeb 7, 2024 · Instructions. Dissolve the yeast into the 3/4 cup warm milk and let is sit for 5-10 minutes until frothy. Place the flour, sugar and salt …

1. Dissolve the yeast into the 3/4 cup warm milk and let is sit for 5-10 minutes until frothy.
2. Place the flour, sugar and salt in the bowl of a stand mixer and pour in the yeast mixture, melted warm (not hot) butter, eggs and vanilla extract. Give it an initial stir to combine the ingredients and then attach a dough hook and knead it on the bread setting ("2") for 4-5 minutes, adding the remaining 1/4 cup milk as necessary. (The dough will be sticky but should hold together fairly well. It will not be firm enough to knead into a ball, think of it more as a thick batter.) Cover it loosely with plastic wrap and set it in a warm, draft free place to rise for an hour or until about doubled in size.
3. Generously butter a German Backblech extended to full length or a large jelly roll pan (at least 18 inches in length and 1 inch sides but even then the crust will be thicker than with the Backblech).
4. Use your hands to spread the dough out across the full length of the pan, pressing it up against the sides. (It's yeast dough so it will resist, but just keep pushing it back into position the best you can. Once you put the plums on it, those will help keep it in place.) Lay the plums close together in rows over the whole length of the dough on the sheet pan. (If you want your cake a bit sweeter you can sprinkle it *lightly* with sugar or cinnamon-sugar if you prefer more cinnamon. I emphasize "lightly" because the more sugar you add the more watery the cake will be as the sugar liquifies during baking and your streusel will also "melt" in contact with it.)

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