Plum Kuchen

plum-cake-11

This is a plum kuchen that I made last summer from Deborah Madison’s “Local Flavors” cookbook.  I had a bunch of pluots from the farmer’s market that were about to go off, and I found this recipe which seemed easy enough to veganize.  I love fruit based desserts, not only because they’re usually so easy, but because they taste SO good!  I’ve made this cake for parties and it is always a huge hit with non-vegans.  It’s actually pretty simple to make, and tastes so good warm with some non-dairy vanilla ice cream.  Here’s the recipe with my adjustments.

Plum Kuchen
serves 4-8 depending on size of slice

1 cup plus 2 tablespoons unbleached all-purpose flour
1/3 cup plus 2 tablespoons sugar
4 tablespoons cold earth balance margarine (tub or sticks)
1 tablespoon Ener-G egg replacer
3 tablespoons warm water
1/2 teaspoon vanilla extract
1/8 teaspoon almond extract
1/4 cup soy or other non-dairy milk

Fruit and Topping
10 to 12 plums or pluots (if your fruit is large you’ll need about half this amount)
2 tablespoons Earth balance margarine, melted
1 tablespoon sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cardamom

Preheat oven to 375 degrees. Lightly oil an 8-cup gratin dish or tart pan. (I use a small glass casserole dish).

Pulse the flour and sugar in a food processor, then cut in the margarine to make fine crumbs.

In a 1-Cup measuring cup, whisk the Ener-G powder with the warm water.  Add the extracts and enough milk to make 1/2 cup of liquid.  Add this to the flour mixture, mixing enough to make a thick dough.  Dampen your hands and pat the dough into the baking dish, pushing it up a little around the edges to make a rim.

Slice the plums in half if they’re very small, or into smaller segments if they are large.  Arrange them on top of the dough (I like to fan them out in circles), being sure to overlap as they’ll collapse while cooking.

Drizzle the melted margarine over the fruit.  Mix the sugar and spices together in a small bowl and sprinkle this over the top.  Bake until the crust is golden and the fruit is soft, about 35 to 45 minutes.  Serve warm if possible.

Be Sociable, Share!

Twitter Digg Delicious Stumbleupon Technorati Facebook

3 Responses to “Plum Kuchen”

  1. OMG. I’ve been looking for a good plumcake recipe since I moved back to the states from germany. :) THANKS!

Trackbacks/Pingbacks

  1. Vegetarian Times’ Pluot Cobbler | C'est La Vegan - 13. Sep, 2010

    [...] been happily enjoying pluots for the past few years.  I love to bake with them, because they taste amazing and look so beautiful.  The fruit stand I get them from at the [...]