For dessert, Michelle shared her favourite recipe of Plum Kuchen at the South Arm Older Adults Cooking Club.
Michelle used Italian prune plums for this recipe as they are in season. Prune plum holds it’s shape well when baking with it.
1 1/2 cups all purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1/4 teaspoon salt
1 stick (8 tablespoons) unsalted butter, room temperature
2/3 cup plus 1/4 cup sugar
2 large eggs
2 teaspoons vanilla extract
1/2 teaspoon almond extract
1/2 cup sour cream (not low fat for this recipe)
5 large plums, halved, pitted, each cut into 8 wedges
Preheat oven to 350F. Butter a 13x9x2-inch banking pan or a round tart pan. Alternatively, you may line the baking pan with parchment paper.Sift flour, baking powder, salt and 1 teaspoon cinnamon into a small bowl.
Using electric mixer, beat 6 tablespoons butter with 2/3 cup sugar in a large bowl until well blended. Beat in eggs; 1 at a time, then add extracts. Beat in dry ingredients in 3 additions alternately with sour cream in 2 additions.
Spread batter evenly in prepared pan.
Arrange plum wedges on their sides in 4 long rows atop batter.
Mix remaining 1/2 teaspoon cinnamon and 1/4 cup sugar in a small bowl; sprinkle over plums.
Melt 2 tablespoons butter. Drizzle over kuchen.
Bake kuchen until tester inserted into center of cake comes out clean, about 20 to 25 minutes (depending on the size of the baking pan).
Transfer pan to rack. Cool until just warm, about 30 minutes, or to room temperature. Cut into 4 lengthwise strips. Cut each strip crosswise into thirds.