German Plum Cobbler

GERMAN PLUM COBBLER

Adapted From Cooking Light’s Plum Kuchen, July 2011

INGREDIENTS

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

PREPARATION

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.