This weekend we celebrate Thanksgiving in Canada. What can I say, we crazy bunch of Canucks like to get a jump on the holidays! So this week we’re featuring a few ideas for your grateful table starting at the end of the meal a simple but delicious harvest favourite, Buttermilk Plum Küchen.
Packed full of late harvest fruits, in a dense cake with a crunchy sugar-dusted top this Buttermilk Plum Küchen recipe is as straightforward as they come — mix wet with dry. And when I say mix I mean barely mix, like a biscuit, the trick to this batter is not to beat the snot out of it. Once the batter is wet scrape it into the cake pan, top with plums, freshly tossed in sugar and dust the whole works with the pinch of extra sugar and pop that baby in the oven.
Here I’ve used black plums, because I love their intensity and firmness, but you can use any colour you like and add more if you prefer. I was going for more of a cake and less of a cobbler effect, but it can surly handle more ripe, juicy, fruit.
My one tip – this does not hold well in my opinion so it’s best made day of… and consumed immediately. Go forth and küchen!
Buttermilk Plum Küchen
Prep time: 20 minutes
Baking time: 25 – 35 minutes
Serves: six to eight
2 1/2 cups wholewheat flour
1 tablespoon baking powder
3/4 cup brown sugar
1/8 teaspoon ground cardamom
1 1/2 cups buttermilk (or buttermilk substitute)
1/4 cup plus 2 tablespoons butter, divided
1 – 1 1/2 pounds of plums, halved or quartered depending on size
1/4 teaspoon allspice
zest of one lemon
3 tablespoons coarse raw sugar, divided
1. Preheat oven to 425°F (215°C). Spray coat a 9 inch springform or cake pan with non-stick spray and reserve.
2. In a large bowl combine flour, baking powder, brown sugar and cardamom and whisk to combine. Melt butter in a smallish microwavable bowl for about 30 seconds. Add 1/4 cup of butter, both eggs and all the buttermilk to dry ingredients and mix lightly with a spatula until just combined before scraping batter into the prepared springform pan and distributing evenly on the pan.
3. In a third bowl add your plums, the remaining butter, 1/4 teaspoon of allspice, lemon zest and 2 tablespoons of coarse sugar. Toss to combine. Now place your plums evenly on top of your batter in a pleasing symmetrical pattern before placing the cake in the waiting 425°F (215°C) oven and baking for 25 to 30 minutes or until a tester inserted in the center of the cake comes out clean.
Remove from oven, top with remaining tablespoon (or less) of coarse sugar and cool on a rack for 45 minutes to an hour before cutting. Serve with crème fraîche, plain Greek yogurt, a warm custard or chai sweetened whipped cream.