Name: Plum Kuchen
Cook time: 30 min
Total time: 5 hr
Yield: Makes 8 servings
Ingredients: 1 (1/4-ounces) package active dry yeast; 1/4 cup warm water (105-110°F); 2 cups plus 2 tablespoons all-purpose flour, divided; 1 cup sugar, divided; 1/2 teaspoon salt; 1/2 cup plain whole-milk yogurt (preferably Greek-style) at room temperature; 1 large egg, warmed in shell in warm water 5 minutes; 1 1/2 teaspoon grated lemon zest; 1 teaspoon pure vanilla extract; 1 1/4 sticks unsalted butter, cut into tablespoons and softened, divided; 3/4 pound firm-ripe plums (about 4 small), halved and pitted; Equipment: a stand mixer fitted with paddle attachment; Accompaniment: plain whole-milk yogurt (preferably Greek-style), sweetened

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Photo by Romulo Yanes

This kuchen would be terrific made with all types of stone fruit, so feel free to substitute any of your summertime favorites for the plums.

Cooks' note:

Kuchen is best the day it is baked but can be kept, loosely covered, at room temperature 1 day.

Recipe notes

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