We are watching the farmer’s markets for the first of the Italian plums, those elongated plums that show up around this time of the year. We are getting eager for Pflaumekuchen, or Autumn Plum Torte.
It’s really more like a pie. And I hate to tell you how easy it is to make.
This is my mother’s recipe:
Autumn Plum Torte (Pflaumekuchen)
1/4 Cup Butter
1 T Sugar
1/4 t. salt
1 c sifted flour
10 – 12 purple prune plums
1 c sugar
1 T Flour
Dash nutmeg and cinnamon
1/2 cup half and half
1. Cream butter and sugar, add salt and 1 egg yolk. Blend well, add 1 cup flour, mix well.
2. Press mix into bottom of greased 8” pie pan.
3. Cut plums in half or quarters; place cut side up on top of mix. It is pretty if you make a kind of circular pattern out from the center.
4. Combine sugar, 1 T flour and spices. Sprinkle over plums.
5. Beat 1 egg and 1 white, add half and half, pour over top.
6. Bake at 425 for ten minutes, then turn down to 350 for 40 – 45 minutes, until custard sets and plums are cooked.
The smell as it is cooking is divine. You can serve it in wedges, warm or cold.
You can also double this, and make it in a 9 x 14 pan, to serve to larger groups. It goes FAST!
These are the bathroom doors at Anthony’s Beach Cafe, in Edmonds, Washington. I am not going to show you any of their delicious food – they already have too many customers, and a long line of people waiting to get in and eat there, especially in this gorgeous summertime weather. Even in winter, Anthony’s is packed.
You would never see bathroom doors like this in Kuwait. But it would be fun to see a door with an abaya, and another with a dishdasha and gutra.