Plum Kuchen

Contributed By: Kay Davis

Ingredients:

20 Italian purple plums pitted and quartered
The pastry
2 C flour
1 C sugar
6 oz. softened unsalted butter
1 large egg
1 tsp. pure vanilla
2 Tb. milk
Preheat oven to 400. Butter and flour 2 8-in. cake or springform pans.
Combine flour and sugar and cut the butter into the flour mixture.
Combine the egg, milk and vanilla and add to the flower-butter mixture.
Add extra flower if necessary to make a smooth dough.
Divide the dough in half and pat each half into the bottom and sides of each pan.
Place the plums in each pan.
The custard:
2 egg yolks, beaten
1 Tb. Milk
4 Tb. sugar
Combine the 3 ingredients and pour over the plums.
The streusel:
1 C flour
C sugar
C unsalted softened butter
1 tsp. freshly grated lemon peel
Combine the above into a crumbly mixture. Scatter over the custard and place the kuchen in the oven.

Method:

Bake ten minutes at 400, reduce heat to 375 and bake an additional 35 to 40 minutes.

Cool the kuchen on a rack, remove from pans when cool and serve on a cake plate. Ten to twelve servings.

If serving to smaller number, the second kuchen may be cooled, well wrapped and frozen for later use.


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