DAKOTA STYLE PLUM CAKES (KUCHENS)
This is my version of a dessert that is popular all over North Dakota, South Dakota, and Minnesota. It is simply referred to as "kuchen," and while kuchen translates to "cake" in German, the specific style that is popular here refers to a yeasted dough topped with custard and usually (but not always) fruit. Around here, you can get it in grocery stores and farmers' markets, and it's often served at parties. I love it with a hot cup of coffee.
Provided by Molly Yeh
Categories dessert
Time 4h
Yield 12 servings
Number Of Ingredients 19
Steps:
- For the dough: Warm the milk until just warm to the touch (90 to 100 degrees F). Stir in the yeast and a pinch of the granulated sugar and let sit until foamy, about 5 minutes. Combine the flour, remaining granulated sugar and the kosher salt in a stand mixer fitted with the paddle attachment. Mix on low speed to combine. Separate 1 of the eggs and set aside the white for the egg wash. Whisk the egg yolk and remaining whole egg into the yeast mixture. Add the yeast mixture to the flour, then mix on low speed to make a smooth, thick dough. Increase the speed to medium and add the butter a piece at a time. Once all of the butter has been added, beat on high until smooth, about 1 minute. Switch to the dough hook and knead the dough until it forms a smooth, springy ball on the hook, 4 to 5 minutes (add a little more flour, if needed, if the dough doesn't form a ball). Grease a large bowl and turn the dough in the bowl to coat. Cover and let rise at room temperature until doubled, 1 to 2 hours.
- For the custard: Meanwhile, in a large saucepan, combine the cream, granulated sugar, cornstarch, kosher salt, egg and yolk. Whisk it together and heat over medium heat until thick, 4 to 5 minutes. Remove from the heat and add the butter and extract; stir until combined. Transfer to a clean bowl. Cover the surface of the custard with plastic wrap. Let cool at room temp.
- Line 2 baking sheets with parchment paper. Cut the dough in half, then cut each half into 6 equal pieces. Working with one piece at a time, form the dough into balls by folding the dough under itself and pinching to seal underneath. Set the ball, smooth-side up, on a floured surface, and turn in your hand to form a tight round shape. Divide the 12 buns among the lined baking sheets. Cover loosely with plastic wrap and let rise until doubled, about 30 minutes. Preheat the oven to 350 degrees F.
- Once the buns have risen, gently press down on each to make indentations that will make space for the custard. Fill the indentations with the custard. Top with the plums. Brush the buns with the reserved egg white mixed with a splash of water and sprinkle with demerera sugar, a pinch of cinnamon and flakey salt. Bake, rotating the trays from top to bottom halfway through, until the buns are risen and golden and the custard is set, 18 to 22 minutes. Transfer to a wire rack to cool.
PLUM CAKE
Italian plums are good to eat, but even better to bake with. They aren't quite as juicy or sweet as their American cousins, but they keep their shape well and their skin adds a gorgeous purple color to tarts and cakes. The brown sugar cake batter and sweet crumb topping are a perfect complement to the not-too-sweet fruit. It is great for breakfast with a cup of tea and/or with ice cream after dinner. This is a cake that also seems to get better the second day, if there is any left.
Provided by Food Network
Categories dessert
Time 2h5m
Yield One 8-inch cake
Number Of Ingredients 15
Steps:
- To make the cake: Preheat oven to 350 degrees F. Grease an 8-inch springform pan with butter.
- In a stand mixer fitted with a paddle attachment, cream together the butter and brown sugar, until light and fluffy, about 3 minutes. Add the eggs, one at a time, scraping down the bowl after each. Mix in the zest and vanilla. In a separate bowl whisk together the flour, baking powder and salt. Add the dry ingredients to the butter/sugar mixture and mix on low speed until just combined. Spread half of the batter into the prepared pan.
- Place half of the cut plums on the batter, cut-side up. Spread the remaining batter over the plums. Spread the batter into an even layer and top with remaining plums.
- To make the topping: In a bowl, mix together the flour, sugar, salt, cinnamon and melted butter. You may have to mix it with your hands to get all the butter incorporated.
- Spread the crumb topping over the plums evenly.
- Place the cake on two stacked cookie sheets, to prevent the bottom from getting too brown during the long baking time. Bake for about 1 hour 15 minutes or until a tester come out clean. Cool on a rack.
- Serve it slightly warm or at room temperature.
LAKOTA PLUM CAKES
Something me and my family used to make from time to time, it is a really delicious meal and I know you will enjoy it:)
Provided by Chef Otaktay
Categories Native American
Time 45m
Yield 24 muffins or more
Number Of Ingredients 12
Steps:
- Preheat oven to 350º F Place raisins in small glass bowl, cover with 1 cup boiling water; soak 30 minutes till plump.
- Lightly oil 24 or more muffin cups.
- Mash plums in a large mixing bowl, add remaining ingredients to plums and mix well.
- Add soaked raisins and their liquid. Blend together well.
- Fill each muffin cup 1/2 way full.
- Bake 30 minutes, or until a toothpick inserted in center comes out clean.
- Cool 10 minutes on wire rack, loosen sides, and turn out of muffin pan.
- Serve warm with honey or raspberry-plum butter.
Nutrition Facts : Calories 232.9, Fat 7.6, SaturatedFat 2.7, Cholesterol 10.2, Sodium 332.7, Carbohydrate 40.1, Fiber 1.7, Sugar 21.4, Protein 3.4
PLUM CAKE
This moist, lemony plum cake needs little more than a dusting of confectioners' sugar. If you like, though, a dollop of sour cream is a delicious accompaniment.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 1h30m
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees. Butter an 8-by-2-inch or a 9-inch cake pan and line bottom with a round of parchment. In a large bowl, whisk together 1 1/2 cups flour, baking soda, and salt.
- Using an electric mixer, beat butter and sugars until light and fluffy. With mixer on low, beat in eggs, one at a time, until incorporated; beat in vanilla and lemon zest. Beat in half the flour mixture, then sour cream. Add remaining flour mixture; mix just until combined.
- Spread batter into pan and smooth top with a knife. In a bowl, toss plums with 2 tablespoons flour and sprinkle over batter.
- Bake until cake is golden, about 30 minutes; loosely tent with foil and bake until cake pulls away from side of pan and a cake tester inserted in center comes out clean, about 35 minutes more. Let cake cool completely in pan. Run knife around cake edge and remove cake from pan. Dust with confectioners' sugar before serving.
Nutrition Facts : Calories 314 g, Fat 16 g, Protein 5 g
EASY PLUM CAKE
A super delicious cake, which is a great way of using plums when in-season. A buttery sponge cake is topped with plums, cinnamon, and sugar, before being baked to perfection. Serve with cream or whipped cream.
Provided by sophia
Categories Fruits and Vegetables Fruits Plums
Yield 8
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-inch springform pan.
- Combine sugar and butter in a large bowl and beat with an electric mixer until creamy. Add eggs, 1 at a time, and beat well after each addition. Combine flour, baking powder, and salt in a separate bowl and sift on top of the butter mixture. Mix to combine. Transfer batter into the prepared springform pan and smooth out.
- Set plums inside batter, cut-side up, and sprinkle evenly with cinnamon sugar.
- Bake in preheated oven on the lowest rack until a skewer comes out clean, 40 to 50 minutes. Serve warm or cool to room temperature.
Nutrition Facts : Calories 303.8 calories, Carbohydrate 44.5 g, Cholesterol 77 mg, Fat 13.2 g, Fiber 1.8 g, Protein 4 g, SaturatedFat 7.7 g, Sodium 99.7 mg, Sugar 28.7 g
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