Grandma Ag’s Plum Kuchen
by julie swanson
This recipe is a family favorite. Kuchen means cake in German, but this is more like a thin fruit pie. You can substitute any fruit you want or use canned fruit if you don’t have fresh. The original recipe is for a 7×11 pan so I give that first, but it’s so good that’s never enough for a crowd, so I give ingredient amounts for a 9×13 as well. Since converting to mathematically exact proportions gives strange measurements and rounding up/down distorts the original perfection of the recipe, I wanted to be sure to give the original. In the 9×13 version, I round down on butter and sugar to make it a tad bit healthier.
But it’s scrumptious, the plum taste so different and summery! We just had it tonight. Had to share. Enjoy…Grandma Ag’s Plum Kuchen Slice up 6-8 plums (or substitute/combine fruits: apricots, peaches, nectarines, raspberries) and set aside. Sift together in a bowl: 1 1/4 -1 1/2 cup flour 1Tbsp. sugar 1/2 tsp. salt 1 tsp. baking powder Cut 1/2 cup butter into the above dry ingredients with a pastry cutter. In a separate small bowl, beat 1 egg yolk and add “2 Tbsp. or so of milk.” Add these two combined liquids to the butter/dry ingredient mixture. Mix with fork to get a rather stiff dough and pat into the bottom of 7×11 pan. Arrange fruit on top however you like, evenly dispersing over bottom dough. Make the following streusel–3/4 cup sugar + 2 Tbsp. Flour + 2 Tbsp. Butter, cutting together with pastry cutter–and sprinkle over top of the fruit. It will be very white and sugary. Bake at 375 for 30 minutes. YUM! —-For the 9 x 13 recipe, the ingredient amounts are, in order: For bottom: A little bit less than 2 cups of flour, 1.5 Tbsp sugar, 3/4 tsp. salt, 1.5 tsp. baking powder, 3/4 cup butter,1.5 egg yolks, 3 Tbsp. or so of milk. 6-10 plums (no hard and fast rule here, the more the better) Streusel to sprinkle over top: a little more than 1 cup sugar, 3 Tbsp. Flour, 3 Tbsp butter