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Glazed Plum-Raspberry Kuchen

Photo: Becky Luigart-Stayner; Styling: Mary Catherine Muir
Yield 12 servings


  • 1 package dry yeast
  • 1/4 cup sugar, divided
  • 1/2 cup warm water (105° to 115°)
  • 2 3/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 cup stick margarine or butter, melted
  • 1 large egg, lightly beaten
  • Cooking spray
  • 2 cups sliced plums
  • 1/3 cup sugar
  • 1 cup fresh raspberries
  • 3 tablespoons seedless raspberry jam, melted

Nutrition Information

  • calories 220
  • caloriesfromfat 20 %
  • fat 4.8 g
  • satfat 0.9 g
  • monofat 2 g
  • polyfat 1.4 g
  • protein 4.2 g
  • carbohydrate 40.6 g
  • fiber 2.3 g
  • cholesterol 18 mg
  • iron 1.6 mg
  • sodium 150 mg
  • calcium 12 mg

How to Make It

  1. Dissolve the yeast and 1 tablespoon sugar in warm water in a small bowl, and let stand 5 minutes. Lightly spoon the flour into dry measuring cups, and level with a knife. Place flour, 3 tablespoons sugar, and salt in a food processor, and pulse 3 times or until blended. With processor on, slowly add the yeast mixture, margarine, and egg through food chute, and process until the dough forms a ball. Process the mixture 1 additional minute. Turn dough out onto a lightly floured surface, and knead lightly 4 to 5 times. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until dough is doubled in bulk.

  2. Preheat oven to 425°.

  3. Punch dough down. Pat dough into a 12-inch pizza pan coated with cooking spray, and place pan on a large foil-lined baking sheet. Arrange the plum slices in concentric circles over dough, and gently press plum slices into dough. Sprinkle 1/3 cup sugar over plum slices, and top with raspberries. Bake kuchen at 425° for 20 minutes or until puffy and edges are well-browned. Remove from oven, and drizzle with melted jam. Cool on a wire rack.