Monday, January 9, 2012

Johanna B Devine’s Grandma’s Cake and its double size version

Plum Kuchen (my mother’s recipe)
Pastry dough
8” x 13” pan (or two 8x8 or layercake pans) or   8” x 8” pan or round cake pan
2 t baking powder or   1 t baking powder
2 2/3 C flour or   1 1/3 C flour
2/3 C sugar or   1/3 C sugar
2 eggs or  1 egg
¾ t salt or   3/8 t salt
2/3 C oil or  1/3 C oil
2 t vanilla  or almond extract (or 1t of each) or 1 t vanilla or almond extract (or ½ t of each)
Mix everything together. You may end up using your hands to form a ball (or two). Press the dough into the pan with your hand to cover the bottom evenly.
Plums or fruit to cover (I used about 6 large-12 small plums cut up for the double recipe).
Slice plums (also good with apples, peaches, etc.) and arrange over the dough. Top with a few thin slices of butter and sprinkle liberally with a sugar & cinnamon mixture.
Bake 375°-400°F about 30-35 minutes.

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