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posted: 7/3/2012 5:28 AM

Plum and Nectarine Kuchen

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  • Susan Zybko learned to bake recipes like Plum and Nectarine Kuchen from her grandmothers. You can buy her treats July 11 and Aug. 3 and 17 at the Glen Ellyn Farmers Market.

       Susan Zybko learned to bake recipes like Plum and Nectarine Kuchen from her grandmothers. You can buy her treats July 11 and Aug. 3 and 17 at the Glen Ellyn Farmers Market.
    Bev Horne | Staff Photographer

  • Plum and Nectarine Kuchen will be among the desserts available at the Glen Ellyn Historical Society's Bake Sale July 13 at the Glen Ellyn Farmers Market.

       Plum and Nectarine Kuchen will be among the desserts available at the Glen Ellyn Historical Society's Bake Sale July 13 at the Glen Ellyn Farmers Market.
    Bev Horne | Staff Photographer

 

1 cups all-purpose flour

cups plus 2 tablespoons granulated sugar, divided

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2 tablespoons brown sugar

1 teaspoons baking powder

teaspoon salt, divided

teaspoon ground cardamom

7 tablespoons butter, cubed, divided

cup milk

teaspoon vanilla extract

1 large egg

1 pound plums, quartered and pitted

pound nectarines, quartered and pitted

1 teaspoon grated lemon zest

teaspoon ground allspice

Powdered sugar or whipped cream, optional

Heat oven to 425 degrees. Coat a 9-inch springform pan with cooking spray.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 2 tablespoons sugar, brown sugar, baking powder, teaspoon salt and cardamom in a medium bowl, stir well with a whisk.

Pour mixture into the bowl of a food processor adding 4 tablespoons butter; process until mixture resembles coarse meal. Pour back into a medium bowl and set aside.

Combine milk, vanilla and egg in a bowl, stirring with a whisk. Add milk mixture to flour mixture, and stir until just combined. Spoon batter into prepared pan. Arrange fruit in circular pattern over batter.

Combine remaining cup sugar, remaining teaspoon salt and allspice in a small bowl. Mix well then stir in the lemon zest.

Place remaining 3 tablespoons butter in a microwave-safe bowl. Microwave on High for 30 seconds or until butter melts. Stir into sugar mixture and sprinkling evenly over fruit. Bake 35 minutes or until brown and bubbling.

Cool in pan 1 hour on wire rack. Cut into wedges and serve.

Serves seven.

Cook's note: If desired, dust with powdered sugar or topped with whipped cream. You can substitute your favorite, colorful seasonal fruit. I like nectarines with blueberries; cranberries and apples; or cherries and rhubarb.

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