Plum Kuchen

Plum Kuchen Recipe
Photo: Anna Williams; Styling: Pam Morris
Almost any slightly firm plum will work in this lovely cake. In fact, we prefer a mix of black, red, and yellow fruit for contrasting flavor and color.

Yield:

10 servings (serving size: 1 wedge)
Total time: 1 Hour, 10 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 35 Minutes
Total: 1 Hour, 10 Minutes

Nutritional Information

Calories 256
Fat 8.7 g
Satfat 5.3 g
Monofat 2.3 g
Polyfat 0.5 g
Protein 3.6 g
Carbohydrate 42.5 g
Fiber 1.5 g
Cholesterol 40 mg
Iron 1.2 mg
Sodium 144 mg
Calcium 48 mg

Ingredients

6.75 ounces all-purpose flour (about 1 1/2 cups)
2/3 cup plus 2 tablespoons granulated sugar, divided
2 tablespoons brown sugar
1 teaspoon baking powder
3/8 teaspoon salt, divided
1/8 teaspoon ground cardamom
7 tablespoons butter, divided
1/2 cup fat-free milk
1/2 teaspoon vanilla extract
1 large egg
Cooking spray
1 1/2 pounds plums, quartered and pitted
1 teaspoon grated lemon rind
1/4 teaspoon ground allspice

Preparation

1. Preheat oven to 425°.

2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 2 tablespoons granulated sugar, brown sugar, baking powder, 1/4 teaspoon salt, and cardamom in a medium bowl, stirring well with a whisk. Cut in 4 tablespoons butter with a pastry blender or two knives until mixture resembles coarse meal.

3. Combine milk, vanilla, and egg in a bowl, stirring with a whisk. Add milk mixture to flour mixture, and stir until just combined.

4. Spoon batter into a 9-inch round metal cake pan coated with cooking spray. Arrange plums in a circular pattern over batter.

5. Combine remaining 2/3 cup granulated sugar, remaining 1/8 teaspoon salt, lemon rind, and allspice in a small bowl, stirring well. Place remaining 3 tablespoons butter in a microwave-safe bowl. Microwave at HIGH 30 seconds or until butter melts. Stir into sugar mixture. Sprinkle plums evenly with sugar mixture. Bake at 425° for 35 minutes or until browned and bubbling. Cool in pan 1 hour on a wire rack. Cut into wedges.

Note:

Paul Grimes,

Cooking Light

July 2011
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