Wednesday, September 25, 2013

Plum Kuchen with Barley Flour

"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
by Joseph's Grainery
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.


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