Tonight's dessert is plum cake:
Tante Lissy's Flaumen Kuchen (Plum Cake)
1 c Butter
1 c Sugar
1 Egg
2 tsp Almond extract (or vanilla)
1 tsp Salt
1 c White fl our
1 c Barley
10 Plums, pitted and cut in half
2 Tbsp warmed apricot jam
1. Beat together butter and sugar. Add in egg, almond or vanilla extract,
and salt.
2. Mix in fl our and barley to form a dough.
3. Pat 2/3 of the dough into an ï¸-inch pan with removable rim. Arrange plums,
cut side down, in pan.
4. Lattice rest of dough on top; drizzle with apricot jam.
5. Bake at 350°F for 45 minutes.
I saved some Santa Rosa plums last summer…
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