plum kuchen
I’ve been curious to make a yeasted coffee cake for years, but every time I got close to making one, I decided against it. Would it be dry or overly-firm? Would it taste too much like bread? How would I know a good one if I’ve probably never had an authentic German — a general name for a type of sweet, yeasted cake, usually served with coffee — one? I’ve said this before but it bears repeating: I’m a master at talking myself out of things.
Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Plum | 1 medium (66g) | 30 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 1/4 teaspoons or 1 (1/4-ounce) package active dry yeast
- 1/4 cup warm water (105–110°F)
- 2 cups (267 grams) plus 2 tablespoons (18 grams) all-purpose flour, divided
- 1 cup sugar (220 grams), divided
- 1/2 teaspoon salt
- 1/2 cup plain whole-milk yogurt (124 grams) (preferably Greek-style, but I used regular yogurt and it worked just fine) at room temperature
- 1 large egg, warmed in shell in warm water five minutes
- 1 1/2 teaspoons grated lemon zest
- 1 teaspoon pure vanilla extract
- 1 1/4 sticks (5 ounces or 142 grams) unsalted butter, cut into tablespoons and softened, divided
- 3/4 pound firm-ripe plums (about 4 small), halved and pitted