plumcake

Plumcake

Source:  Marcel in 2014

Personal Notes:
If you bought some plums but still have about 2 pounds left over then here is a recipe that will make them disappear.

plum cake, Zwetschgenkuchen

yeast dough for a whole tray:

500 gr. flour 100 gr. butter
20 gr. fresh yeast or 1 pack dry yeast 1 egg
250 ml milk 1 pinch salt
75 gr. sugar some breadcrums

Direction:
Mix the dough and let it rise for about 1 hour.
In the meantime take about 2 to 3 pounds of plums, wash them, then remove the pits. After the dough has risen, put it on the tray and form a boarder. Now put a little bit of breadcrumbs down. Now add the plums evenly.

For about 25 to 35min  bake by 200 °C.

Option 1 (Vanilla pudding filling):
while baking the cake, make a fresh vanilla pudding. After about 20min, take the cake out and fill all the gaps in the cake with the pudding. Now bake for another 5 to 10min.

Option 2 (crumble topping):
Instead of the vanilla pudding, you can add crumble topping. Prepare the crumbles like below and put on top of the plums.

Streussel:

300 gr. flour 200 gr. butter
125 gr. sugar some cinnamon or vanilla sugar

Directions crumble topping:
Mix the flour with the cold butter and sugar by hand for about 2min.

Apple Crumble

Apple Crumble

Source:  Gordon Levitt:  2012

Personal Notes:
I was inspired by Gordon’s simple recipe for this apple crumble.  He demonstrated making the crumble in a layered effect, and it looked easy and delicious.  I was pleased with this recipe. I think you will be pleased with it too!

apple crumble

Bottom of crumble:                                           Crumble Ingredients:

2-3 Tbs. sugar 2-3 Tbs. butter
1-Tsp. vanilla 2-Tbs. sugar
1-Tsp. cinnamon 2-4 Tbs. flour

Directions:
In a Le Cruset ceramic lined iron baking dish, put the sugar, vanilla and cinnamon in the dish.  Put on stove and turn on high.  With the heat, the sugar will form a caramelized texture, and this is the ‘crust’ for the apple crumble.  Do not stir, just let it melt and caramelize.

While this is happening, shred 2 large apples, and slice 1 apple in chunks.  For the shredding, leave skin and core in, and just shred.  For the sliced apple, skin and core, then cut in small chunks.

Once caramelizing has taken place, layer the shredded and cut apple.  The juice from the apple will mix w/ the caramel, and just let it stand on the stove and cook-about 5-8 min.

Meanwhile, begin to make your crumble, and preheat your oven to 200°C.

Combine crumble ingredients and finger together until it’s crumble in texture. Layer the crumble on top of the apples.  Let it stand until the lower ingredients boil or bubble.

Place in oven and cook for 20+ min. or until golden brown.

Carrot Cake without flour

Flour-less Carrot Cake

Source:  German food website

Personal Notes:
I found this a few months ago on the internet.  It’s a German food website-it looked nice, so I decided to give it a try.  To my surprise, it was super good.  My favorite part of this recipe is that it is flour-less, and calls for no oil or butter.  I think the addition of nut-meal is very good and certainly carries the flavor on.  Enjoy.

Carrot Cake without flour
300 gr shredded carrots 80 gr bread crumbs
5 eggs ½ tsp. baking powder
200 gr sugar ½ Tbs. cinnamon
250 gr ground hazel nut 1 spoonful Rum

Directions:
Combine the sugar and egg yolks and mix w/ mixer until thick and creamy.  Set aside.

In a separate bowl, whip the egg whites added with a little cold water until peaks form.

In the egg yolk mixture, add the dry ingredients, and now stir in to the egg white mixture and combine. Pour into a buttered and floured cake pan.

Bake @ 180ºC for about 1 hr. Cool and ice with a powder sugar/lemon juice mixture.

Crumble cake

Crumble Cake

Source:  Great-great Grandma Pohl 1940’s

Personal Notes:
My mother-in-law has made this cake for us as long as I can remember.  I talked with her about the recipe and the origins, and she said it was from her Grand Mother when she was growing up.  It’s a very standard German Coffee-time cake, but it has some special additions like the vanilla and the cinnamon which makes it a heritage recipe.  I would compare this cake to the American Coffee Cake-but the American version is more of a white cake below a cinnamon syrup crumble.  This cake is less about the dough and more about the toppings.   So, if you love the crumble topping, you might want to double the Streussel recipe.  Enjoy with a nice cup of coffee.

Crumble cake

Dough

500 gr. flour 1 egg
¼ l. milk 1 tea spoon salt
75 gr. Sugar 1 Tbs. yeast
100 gr. Butter

Toppings (Streussel)

300 gr. flour 1 tea spoon vanilla extract
200 gr. Butter 1 tea spoon cinnamon
125 gr. Sugar

Directions:

First step:  make a “starter” dough with a100 gr. flour, yeast, and the milk.  First combine the yeast with the warm milk, stir it together then pour into the flour.  This should be a very wet dough.  Cover and let grow for ½ hr. to 1 hr.

Combine the remaining flour, sugar, melted butter, egg, and salt.  You should be forming a nice, soft pliable dough which is not sticky.  If you need to add more flour to achieve this texture, then do so.

Once your dough is made and combined, spread it into a flat tray with edges which are about 1” high or more.

Let the dough rise in a warm place for about 30 min.

While dough is rising, make your streussel.  Combine all ingredients together, and bind until you have a nice crumble mixture.  You should have some inconsistent sizes of crumbles in there-some are big, some are very crumble and fine.

When your dough has risen for the final time, pour the streussel on the dough.  You just need to spread the streussel out to make it an even application.

Put in the oven @ 200ºC and bake for 20 min. or until dough is golden brown.

Serve immediately and enjoy!

Full Vegetarian Brownies

Kick-Ass Vegetarian Brownies/Chocolate Cake

Source:  Niece about 2012

Personal Notes:
I have always found it hard to be successful with the world’s most simple dessert dish, brownies.  It was usually a complicated high list of ingredients, and it would come out somehow not right.  My niece, Hanna is a newly reformed Vegan who runs her own blog site (jasmine–green.tumblr.com) posted this recipe.  I tried it and really dug it!  This recipe is super easy, it took me all of 5 minutes to mix together and spread in a pan, but it tastes like a lot of hard work went into it!  Bake, cut, and sprinkle with powder sugar-it’s a dream!

Vegetarian brownie
1 ½ C. Flour 1/3 C. vegetable oil
1 C. sugar 1 tsp. vanilla extract
½ C. cocoa powder (Trader Joes) 1 tsp. balsamic vinegar
1 tsp. baking soda 1 C. water
½ tsp. salt Powder sugar to sprinkle

Directions:
Preheat oven to 175*C.  Lightly grease a 9×5” loaf pan.

Sift together flour, sugar, cocoa, baking soda and salt.  Add oil, vanilla, vinegar and water.  Mix together until smooth.

Pour into prepared pan and bake for 20 minutes.

Remove from oven and allow to cool.

Sprinkle with Powder Sugar, and serve.