"Plum what?" I asked.
"Plum Kuchen, it's made with Barley Flour," explained MaMa. When I realized that she was talking about the German word for cake, and not about painting our kitchen a shade of purple, we were on the same page and I was quickly diving into a piece of Plum Kuchen made with Joseph's Grainery Barley Flour.
Plum Kuchen with Barley Flour
adapted from Cooking Light
A perfect pairing for a cup of coffee or tea and a good friend.
Ingredients (8-10 wedges)
- 1 1/2 c Joseph's Grainery Barley Flour
- 2/3 cup + 2 Tbs granulated sugar, divided
- 2 Tbs brown sugar
- 1 tsp baking powder
- 3/8 tsp salt, divided
- 1/8 tsp ground cardamom
- 7 Tbs butter, divided
- 1/2 c milk
- 1/2 tsp vanilla extract
- 1 large egg
- Cooking spray
- 1 1/2 lbs plums, quartered and pitted
- 1 tsp fresh lemon juice
- 1/4 tsp ground allspice
- Preheat oven to 425°.
- Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 2 tablespoons granulated sugar, brown sugar, baking powder, 1/4 teaspoon salt, and cardamom in a medium bowl, stirring well with a whisk. Cut in 4 tablespoons butter with a pastry blender or two knives until mixture resembles coarse meal.
- Combine 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 a 9-inch round metal cake pan coated with cooking spray. Arrange plums in a circular pattern over batter.
- Combine remaining 2/3 cup granulated sugar, remaining 1/8 teaspoon salt, lemon rind, and allspice in a small bowl, stirring well. Place remaining 3 tablespoons butter in a microwave-safe bowl. Microwave at HIGH 30 seconds or until butter melts. Stir into sugar mixture. Sprinkle plums evenly with sugar mixture.
- Bake at 425° for 35 minutes or until browned and bubbling. Cool in pan 1 hour on a wire rack. Cut into wedges.