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Plum Country Kuchen (Coffee Cake) Recipe

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This recipe for Plum Country Kuchen (Coffee Cake), by , is from The Shogren Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Heather Fong
Added: Wednesday, July 15, 2009


Plum Sauce:
2 lbs fresh, firm plums (about 12-16 medium)
quartered and pitted
1 cup sugar
1 Tb cornstarch
2 Tb water

1/2 cup chopped nuts (optional-I use pecans)
1 tsp cinnamon
2 Tb sugar

3/4 cup butter
1-1/2 cup sugar
2 eggs
1 tsp vanilla
2-1/4 cup all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup sour cream @ room temp

Put plums in saucepan with sugar. Let stand till juices flow. Bring to boil slowly, stir occasionally. Add cornstarch dissolved in 2 Tb water. Cook only till sauce thickens. Pour sauce and plums into strainer over a bowl. Let this drain while you prepare the cake. Mix topping ingredients and set aside. In medium bowl cream butter and sugar. Add eggs and vanilla. Beat until fluffy. On low speed add mixed dry ingredients alternately with sour cream. Beat only till blended. DON'T OVER MIX! Spread 1/2 of batter in buttered 9X13 inch pan. Sprinkle with 1/2 the topping. Arrange 1/2 drained plums on first layer. Spoon on remaining batter, (HINT: place several closely placed dollops over entire pan) spreading to cover. Top with rest of topping and plums. Drizzle sauce to cover top layer. Don't over saturate. Bake at 350 F for 50 minutes. You may use rest of sauce for pancake syrup or drizzle a little more on the cake and bake 5-10 minutes more.

Personal Notes:
Personal Notes:
I first started making this with the lovely Santa Rosa plums from our backyard.




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