recipe comes from the the Bitchin
Kitchen web site which is run by Faith Heinauer.
This is what she said in describing Bitchin Kitchen:
I grew up in a household that loved not only food,
but also the creative process of cooking and entertaining.
My father is a professional chef and my mother
was a former pastry chef. After earning my degree
in hotel and restaurant management, I joined my
father's catering business and started teaching
cooking classes. Growing up in the restaurant
scene offers a lot of culinary observations; add
my knack for experimenting in the kitchen, and
you've got my collection of recipes and tricks
of the trade. So, if you want to talk food, get
a great recipe or hear the latest culinary scoop,
you're at the right place!"
[KOO-khen] are a German specialty. They are typically
made with yeast and served for breakfast or as
dessert. Being the rule-breaking German gal that
I am, I’ve omitted the yeast and serve this treat
anytime. It’s dainty, light and tender to the
crumb, and perfect for any occasion that calls
for a little sweet something".
1/2 cups flour
3/4 cup granulated sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
1/4 cup oil
4 medium plums, pitted and sliced*
2 Tablespoons flour
1 Tablespoon sugar
1 Tablespoon butter, room temperature
oven to 375°F.
and flour an 11-inch tart pan with a removable
a large mixing bowl, stir together the 1 1/2
cups flour, 3/4 cup granulated sugar, baking
powder, salt, egg, milk and oil. Mix until combined
(batter should be lumpy). Spread batter into
the prepared pan. Arrange plum slices on top
a small bowl, stir together the flour, sugar
and butter. Evenly sprinkle topping over the
for 30 – 35 minutes, until toothpick inserted
in center comes out clean.
kuchen on wire rack and allow to cool for 15
minutes. Remove the sides of the pan and serve
cake warm or at room temperature.
substitute with pears, peaches or apples.