Plum Kuchen

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Ingredients

  • 1 Packet Active-Dry Yeast 2 1/4 tsp
  • ¼ Cup Warm Water 105-110º F
  • 2 Cups plus All-Purpose Flour divided,2 Tbs
  • 1 Cup Sugar divided
  • ½ tsp Salt
  • ½ Cup Tofutti Sour Cream or plain vegan yogurtplus 1 Tbs
  • 2 tsp Ener-G Egg Replacer Powder mixed with 3 Tbs Hot Water
  • 1 ½ tsp Fresh Lemon Zest
  • 1 tsp Vanilla Extract
  • ½ cup Earth Balance Margarine divided plus 2 Tbs
  • ¾ lbs Firm-Ripe Plums or other Stone Fruit, halved and pitted

Instructions

  • Combine the yeast with the warm water and set aside to proof until foamy.
  • In a mixing bowl (one that fits in a stand mixer, if you have one), combine the yeast with 2 cups flour, 2/3 cup sugar, salt, sour cream, egg replacer, lemon zest, and vanilla extract.
  • Beat at low speed to combine the ingredients, then mix at medium speed for 5 minutes while adding in 1/2 cup of Earth Balance, one tablespoon at a time.
  • Beat the batter for five minutes at medium speed until smooth and shiny, and very sticky.
  • After five minutes, remove the bowl from the mixer and top with the remaining 2 Tbs of flour.
  • Do not mix it in.
  • Cover the bowl with a non-terry cloth kitchen towel and set aside to rise for 90 minutes to 2 hours.
  • After the first rise, mix the the dough to combine the flour on the top.
  • With the remaining 2 tablespoons of Earth Balance, grease a 9×9 cake pan.
  • Sprinkle the remaining 1/3 cup sugar in the bottom of the pan.
  • Halve and pit the plums.
  • It may be easier to cut around the pits, rather than to pull them out, if your fruit is very ripe.
  • Slice the pitted plum halves into five or six slices.
  • I left mine whole because they were very small.
  • Place cut-side down into the sugar, covering the bottom of the pan.
  • Pour the dough over the plums and let raise for another 90 minutes, covered with oiled plastic wrap.
  • Preheat oven to 375º F.
  • Bake the kuchen for 35 minutes, until evenly golden and slightly cracked.
  • Remove from oven and let rest for 5 minutes.
  • Loosen edges with a knife and turn out onto a rack to cool completely before serving.
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Course Dessert
Cuisine European / German
Diets Vegan