8/1/12

Plum Kuchen


This Is Just To Say
by Amelia Carlos Amelias

I have eaten
the plum kuchen
that was on
the countertop

and which
you were probably
saving
for breakfast

Forgive me
it was delicious
so sweet
and so warm
Plum Kuchen via Gourmet

serves 8
1 (1/4-ounce) package active dry yeast
1/4 cup warm water (105–110°F)
2 cups plus 2 tablespoons all-purpose flour, divided
1 cup sugar, divided
1/2 teaspoon salt
1/2 cup plain whole-milk yogurt (preferably Greek-style) at room temperature
1 large egg, warmed in shell in warm water 5 minutes
1 1/2 teaspoons grated lemon zest
1 teaspoon pure vanilla extract
1 1/4 sticks unsalted butter, cut into tablespoons and softened, divided
3/4 lb firm-ripe plums (about 4 small), halved and pitted (Though feel free to substitute with any other stone fruit!)

Stir together yeast and warm water in mixer bowl and let stand until foamy, about 5 minutes. (If mixture doesn’t foam, start over with new yeast.)

Add 2 cups flour, 2/3 cup sugar, salt, yogurt, egg, zest, and vanilla to yeast mixture and mix at medium-low speed 1 minute. Beat in 1 stick butter, 1 Tbsp at a time, until incorporated. Beat at medium speed until dough is smooth and shiny, about 5 minutes. (Dough will be very sticky.) Scrape down side of bowl and sprinkle dough with remaining 2 Tbsp flour. Cover bowl with a kitchen towel (not terry cloth) and let dough rise in a draft-free place at warm room temperature until doubled, 1 1/2 to 2 hours.

Spread remaining 2 Tbsp butter in bottom of a 9-inch square baking pan and sprinkle with remaining 1/3 cup sugar. Cut each plum half into 5 or 6 slices and arrange in 1 layer in pan.

Stir dough until flour is incorporated, then spread evenly over plums. Loosely cover with buttered plastic wrap, then kitchen towel. Let rise in a draft-free place at warm room temperature until almost doubled, about 1 1/2 hours.

Preheat oven to 375°F with rack in middle.

Bake until kuchen is golden-brown and a wooden pick inserted into center comes out clean, 30 to 35 minutes. Cool in pan 5 minutes, then invert and unmold onto a rack to cool completely.

COOKS’ NOTE: Kuchen is best the day it is baked but can be kept, loosely covered, at room temperature 1 day.
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30 comments:

  1. *Not exactly true. I had a piece for breakfast and it was delicious... and so cold.

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  2. No reference at all to gymnastics?

    This looks delish, though! Ich liebe kuchen.

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    Replies
    1. hahahahhaa. what I left out was: Way to go girls!! And: it's simply not fair what happened to Jordyn Wieber. (though I'm happy for Aly and Gabby.)

      :)

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  3. HA! I would totally eat that plum kuchen if I found it sitting all unawares on my kitchen counter. :) Love it!

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  4. omg amelia carlos amelias is one of my favorite poets!! crazy! the cake looks delish!

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  5. So funny! These pics are gorgeous.

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  6. This is just to say...
    I love your blog, always funny and sometimes surprisingly poignant.
    Long live Amelia Carlos Amelias, and the Kuchen looks delcious too!

    Long Time Lurker

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  7. your skills are pure poetry!

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  8. Amelia Carlos Amelias. Ha! I love this.

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  9. Ha ha! Did you see my post a few weeks ago with this poem and pluots?

    http://eggton.com/2012/07/07/this-is-just-to-say/

    :)

    Katherine

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    1. Katherine! Oh my goodness. we are blog twins!! Surely that deserves some kind of Olympic medal (if they have synchronized diving...), right?!

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    2. Yes, I think we just won a platinum medal and the chance to go on a date with the Olympian of our choosing. (Scott and Matt can grab a beer while we're out.)

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  10. Those colors are wild! That's one good-looking kuchen, ACA.

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  11. Note to self: must buy square cake pan...makes for a great looking cake.

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  12. Sure, I love a good BA post, but I have to give it to your commenters too - so entertaining, post after post. And thank you for introducing me to Eggton, Katherine!
    Also, has Matt ever been anything but the very first to comment? He's definitely the Michael Phelps of Bon Appetempt, right?

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    1. uh I gotta chime in here, Alex. Matt has most certainly NOT always been the first commenter. I, from time to time, when the planets are aligned just right, have been known to be the first commenter. Problem is, when that happens Matt throws an EFFING FIT. So I usually just let him do it.

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  13. (I don't know if this will be tethered to my original comment - argh, Blogger.)

    Indeed sad for Jordyn, especially the part where Aly and Gabby were being interviewed right in front of her while she wept! But, um, chellooooo. McKayla Maroney's Vault (in the team final) slack-jawed a judge, son! http://www.buzzfeed.com/jpmoore/us-gymnast-mckayla-maroney-landed-the-vault-of-her

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    Replies
    1. That video is awesome, Meaghan! I don't have cable so I'm so glad you posted it.

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  14. I'm having video withdrawls!!!

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    Replies
    1. awwww. me too!! we're shooting (maybe more than one!) this weekend though, so stay tuned! :) :)

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    2. One more week, Natasha! :)

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  15. i ate many a "plum kuchen" in germany while i was there! xo.

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  16. Very nice blog thanks for sharing the blog.Keep on update the blog.

    gotowe prace

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  17. I never thought about that I will catch any information like that but your post really help me. Awesome things are sharing here. I like your post.

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