This recipe is actually called ”platz” in German, meaning ”flat,” and has been in my family since before I was born. The fresh fruits of summer make it a favorite, and it’s simply wonderful warm out of the oven.
- 2 cups all-purpose flour
- 1/4 cup sugar
- 2 teaspoons baking powder
- 2 tablespoons shortening
- 1 egg
- 1 cup heavy whipping cream
- 6 fresh plums, sliced
- 2/3 cup all-purpose flour
- 2/3 cup sugar
- 2 tablespoons cold butter
- 2 tablespoons heavy whipping cream
- Preheat oven to 350°. In a large bowl, combine flour, sugar and baking powder; cut in shortening until mixture resembles fine crumbs. In another bowl, whisk egg and cream; add to crumb mixture, tossing gently with a fork until mixture forms a ball.
- Press dough into a greased 13x9-in. baking dish. Arrange plums over crust.
- For topping, in a small bowl, combine flour and sugar; cut in butter until mixture resembles fine crumbs. Add cream, mixing gently with a fork until moist crumbs form. Sprinkle over plums.
- Bake 35-40 minutes or until a toothpick inserted in center comes out clean. Cool on wire rack. Yield: 12-15 servings.
Originally published as Plum Streusel Kuchen in Taste of Home June/July 2006, p41
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