I always want to buy plums in the market, but honestly have never enjoyed eating a plum by itself that much. Cobblers are summer’s way of saying “I love you” to fresh fruit – all kinds of fresh fruit.
While the word “kuchen” means cake in german, I found this recipe to be so reminiscent of a summer cobbler. There is no better way to eat cobbler than with vanilla ice cream melting slowly over the top!
GERMAN PLUM COBBLER
Adapted From Cooking Light’s Plum Kuchen, July 2011
1 1/2 Cups All-Purpose Flour
2/3 Cup plus 2 Tablespoons Granulated Sugar, divided
2 Tablespoons Brown Sugar
1 Teaspoon Baking Powder
3/8 Teaspoon Salt, divided
1/2 Teaspoon Cinnamon, divided
1/4 Teaspoon Ground Ginger
1/4 Teaspoon Nutmeg
7 Tablespoons Butter, divided
1/2 Cup Milk
1 Teaspoon Vanilla Extract
1 Large Egg
1/2 Pound Black Plums (about 6 medium) or any variety of plums, pitted and quartered
1 Teaspoon Grated Lemon Rind
Preheat Oven to 425°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 2 Tablespoons of granulated sugar, brown sugar, baking powder, 1/4 Teaspoon Salt, and Spices (1/4 teaspoon Cinnamon, Ginger, Nutmeg) in a medium bowl. Using two knives or a pastry blender, cut in 4 Tablespoons Butter until mixture resembles coarse meal.
Whisk together Milk, Vanilla, and Egg in a bowl. Add milk mixure to flour mixture, and stir until just comvined.
Spoon batter into a 9-inch square metal cake pan coated with butter using a butter wrapper or cooking spray. Arrange plums in a linear pattern over batter.
Combine remaining 2/3 Cups Granulated Sugar, remaining 1/8 Teaspoon Salt, and 1/4 Teaspoon Cinnamon in a small bowl. Melt remaining 3 Tablespoons Butter. Stir into sugar mixture. Sprinkle plums evenly with sugar mixture.
Bake at 425° for 35 minutes or until browned and bubbling. Cool in pan for 20 minutes. Serve for dessert, warm with vanilla ice cream or as a breakfast cake.
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