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Kuchen:
Topping:
Make Kuchen:
In large bowl, cream butter and sugar until smooth. Add eggs, one at a time, then sour cream, vanilla, almond extract, and lemon zest. Fold in flour, salt, and baking powder.
Make Topping and Assembly:
Drizzle with lemon juice and sugar, then dust with cinnamon and nutmeg. Dot with bits of butter.
Bake in preheated oven until the fruit releases juices and pastry is browned on top, about 35 minutes. Cool before removing from pan, or leave in pan and cut into pie-shaped wedges.
Poster's Notes:
Posted by Shelley Roth
Nutritional Info Per Serving: N/A
1 stick unsalted butter, softened
1/2 cup sugar
2 eggs
1/4 cup sour cream
1 tsp. vanilla extract
1/2 tsp. almond extract
Zest of one lemon, minced finely
1-1/2 cups all-purpose flour
1/4 tsp. salt
1 tsp. baking powder
6 cups pitted, quartered plums
Juice of one lemon
3 tbsp. sugar
1/2 tsp. cinnamon
Pinch of grated nutmeg
1 tbsp. unsalted butter, cut into bits
Heat oven to 350°. Grease 10" springform or quiche pan.
If plums are very large, cut into eighths. Spoon batter into prepared pan. Arrange plums on top, cut side up, in concentric rows, spiraling out from center to fill surface of dough and pan.
This is excellent served with French vanilla ice cream.