Plum Kuchen with Streusel Topping

So, let's get going!



Esther Klein's Fruit Kuchens from Our Favorite Recipes, published by the St. John's Guild, West Bend, WI



Ingredients:

2T. butter

1 egg plus milk to fill 1/2 cup

1/4 c. sugar (or a little less if the fruit is sweet)

1 1/4 c. flour (substitute 1:1 gf flour, if desired)

1 t. baking powder

1/2 t. salt (I use only a shake of salt)

1 quart plums, pitted and sliced/halved/or chopped



For the crust:

1. In a medium bowl, mix the dry ingredients, then cut in butter as with pastry.
2. Beat the egg slightly and add the milk, then combine with the dry ingredients until a dough forms.
3. Roll or pat 1/8" thick in greased coffee cake pan (about 8-inch square - the recipe will line the bottoms of two 8-inch square pans or 8" diameter pie plates).

Prepare the fruit:

Place the pitted and sliced plums in rows on the dough, arranging as you'd like. Cover with the streusel (pronounced STROI-zel) topping (recipe follows below).

Streusel for Coffee Cake by Mrs. Elmer E. Tews

1 c. sifted flour (substitute gluten-free flour, if desired)

1 c. sugar

1/2 t. salt (I use one dash)

1/4 lb. chilled butter (1 stick), cut in pieces

Blend in a bowl using your fingers. Use on a fruit kuchen or on coffee cake. There will be extra streusel left - it can be kept in the refrigerator for weeks. Think about sprinkling some on your next batch of blueberry muffins!