|Plum Kuchen – looks like it
came from a magazine….
Nearly every newspaper ad, and store email advertisement are headlined with “Back to School Sales”! The PTA back to school committees are hard at work planning for the new school year, and we’re all starting to get our kid’s school supplies ready for the start of school just a few short weeks away. Where did the summer go? Wait, I know what happened…I blinked…and summer flew by while my eyes were closed!
|My cool pastry cutter tool!|
Although school is just a few short weeks away, we may try to squeeze in a short family vacation to a place that’s a drivable distance away. Here in the Midwest we may even find some farm stands along the way…how fun would that be?!! I’ll let you know what I find…
I love the fact that it uses a rainbow of different colored fresh plums. It caught my eye because it was just so pretty!
- 1 1/2 cups all-purpose flour (can be gluten free)
- 2 tablespoons sugar
- 2 tablespoons brown sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/8 teaspoon ground cardamom
- 4 tablespoons margarine
- 1/2 cup soy milk
- 1/2 teaspoon pure vanilla extract
- 1 large egg
- Non-stick vegetable spray
For The Topping
- 1 1/2 pounds plums, multi colored, pitted, and cut into quarters (I cut the really large ones into eighths)
- 1 teaspoon grated lemon rind
- 1/4 teaspoon ground all spice
- 1/2 cup sugar (original recipe calls for 2/3 cup)
- 1/8 teaspoon salt
- Preheat oven to 425° F. Spray a 9” springform pan with non-stick vegetable spray, then line with parchment paper. Set aside.
- Combine flour, sugar, brown sugar, baking powder, salt and cardamom in a medium bowl, stirring well with a whisk. Cut in 4 tablespoons margarine with a pastry blender or two knives until mixture resembles a coarse meal.
- Combine soy milk, vanilla, and egg in a bowl, stirring with a whisk. Add milk mixture to flour mixture, and stir until just combined.
- Spoon batter into prepared pan and spread with an offset or regular spatula until evenly distributed. Arrange plums in a circular pattern over the batter.
- For the topping, combine lemon rind, allspice, sugar, and salt in a small bowl. Evenly sprinkle over the top of the plums. Generously spray the cake with non-stick vegetable spray. Bake for 40-45 minutes until browned and bubbling. Cool in pan 1 hour on a wire rack. Cut into wedges and serve to excited family and friends!
- Original recipe can be found on the Cooking Light website: Cooking Light Plum Kuchen
- Serving Size: 1 slice
- Calories: 237
- Sugar: 26.6 g
- Sodium: 185.4 mg
- Fat: 4.1 g
- Carbohydrates: 47 g
- Protein: 4.3 g
- Cholesterol: 23.3 mg
Keywords: Plum Kuchen