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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Pflaume (Plum) Kuchen Recipe

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This recipe for Pflaume (Plum) Kuchen is from The Bernardy Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 loaf Rhodes Sweet Dough, thawed and warmed to room temperature
7 Italian plums, halved and pitted
Approx. ½ cup sugar
2 T. flour
½ - ¾ cup heavy cream
Directions:
Directions:
Dough:
Thaw loaf of Rhodes Sweet Dough and let it warm to room temperature. Roll out dough to fit a 9 x 13" baking pan. Press dough with hands to cover the bottom of the pan, forming a small ridge along the sides and corners, if possible, to try to keep the cream from flowing underneath the kuchen. Wash, halve, and pit the plums, and place them, cut side down, on the dough. Cover the dough with a cloth and set it aside to raise until doubled or more.

Topping:
Mix sugar and flour. After dough has raised sufficiently, sprinkle sugar mixture on top. Pour cream on top. (Some may seep underneath, but that's o.k.). Bake In a 350 degree oven for about 30 minutes, or until the kuchen is light brown on the top.

Best if eaten warm, right out of the oven.
Personal Notes:
Personal Notes:
This is the plum kuchen my mother used to make; only we called it by the German name, "Pflaume Kuchen." Of course, Mom made the dough from scratch. I estimated the amounts of ingredients, because Mom never used a recipe; she just added ingredients until it "looked right."

 

 

 

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