Our one surviving plum tree came through with a wonderful harvest of deliciousness. It's a spindly little thing but it really put out this year!
More than enough plums to make plum raspberry jam, our all time favorite and maybe some plum chutney too.
|Sweet on the inside but the skin is pucker up tart!|
The plums are ready for me when I'm ready for a canning day. Never fear I saved just enough out for our favorite plum dessert.
Plum Kucken! Oh my! Can there be anything better with a scoop of vanilla ice cream? I think not. And so simple to make. If you don't have a plum tree of your own go get yourself some plums and let's start baking!
All you do is mix up the easy, buttery batter and spread it in a 9X9 baking pan.
Cut up your plums and spread them over the top. This works with any fruit really - cherries, peaches, apples whatever you have. But then it wouldn't be plum kuchen would it?
See those dark spots? I had a handful of blueberries from the garden so I threw those in too. Sprinkle the topping over the fruit. Into the oven it goes. The aroma in your kitchen while this is baking? Heaven, I'm telling you!
Out of the oven. Golden brown and scrumptious. Serve this warm or room temperature with whipped cream or the way we like it best with a scoop of vanilla ice cream. Or just eat it out of the pan with a spoon I won't judge you.
|My breakfast slice!|
1/2 cup butter, softened
1/2 cup sugar (this depends on the sweetness of your plumbs) plus 1 tablespoon for mixing with cinnamon
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
3 cups sliced fresh plums (about 1-3/4 pounds)
1/4 teaspoon ground cinnamon
1/2 cup all-purpose flour
1/4 cup sugar
1/4 cup cold butter, cubed
3 tablespoons chopped nuts, optional
1. In a large bowl, cream butter and 1/2 cup sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to creamed mixture and mix well.
2. Transfer to a greased 9-in. square baking dish. Top with plums. Combine cinnamon and remaining sugar; sprinkle over plums.
3. For topping, in a small bowl, combine flour and sugar; cut in butter until mixture resembles coarse crumbs. Stir in nuts if desired. Sprinkle over top.
4. Bake at 350° for 50-55 minutes or until topping is golden brown and plums are tender. Cool on a wire rack. Yield: 9 servings.
Adapted from several recipes on the web
Until next time,
Until next time,