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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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The German plum harvest is celebrated every year with a festival in Bühl in the southwestern part of the country. In this simple German dessert, cake batter is covered with wedges of fall plums; a sprinkling of cinnamon sugar bakes into a crunchy topping. Ingredients:
1 1/2 cups all purpose flour |
1 1/2 teaspoons baking powder |
1 1/2 teaspoons ground cinnamon |
1/4 teaspoon salt |
8 tablespoons (1 stick) unsalted butter, room temperature |
2/3 cup plus 1/4 cup sugar |
2 large eggs |
2 teaspoons vanilla extract |
1/2 teaspoon almond extract |
1/2 cup sour cream |
5 large plums, halved, pitted, each cut into 8 wedges |
Directions:
1. Preheat oven to 350°F. Butter 13 x 9 x 2-inch baking pan. Sift flour, baking powder, 1 teaspoon cinnamon and salt into small bowl. Using electric mixer, beat 6 tablespoons butter with 2/3 cup sugar in large bowl until well blended. Beat in eggs 1 at a time, then extracts. Beat in dry ingredients in 3 additions alternately with sour cream in 2 additions. Spread batter in pan.
2. Arrange plum wedges on their sides in 4 long rows atop batter. Mix 1/2 teaspoon cinnamon and 1/4 cup sugar in small bowl. Sprinkle over plums. Melt 2 tablespoons butter. Drizzle over kuchen.
3. Bake kuchen until tester inserted into center of cake comes out clean, about 40 minutes. Transfer pan to rack. Cool until just warm, about 30 minutes, or to room temperature. Cut into 4 lengthwise strips. Cut each strip crosswise into thirds.
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