Dessert: Plum Kuchen

Recipe by /contributors/ruth-cousineau 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.

This recipe includes superfoods such as:

Lemon

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

Instructions

Stir together yeast and warm water in mixer bowl and let stand until foamy, about 5 minutes. (If mixture doesn't foam, start over with new yeast.)
Add 2 cups flour, 2/3 cup sugar, salt, yogurt, egg, zest, and vanilla to yeast mixture and mix at medium-low speed 1 minute. Beat in 1 stick butter, 1 Tbsp at a time, until incorporated. Beat at medium speed until dough is smooth and shiny, about 5 minutes. (Dough will be very sticky.) Scrape down side of bowl and sprinkle dough with remaining 2 tablespoons flour. Cover bowl with a kitchen towel (not terry cloth) and let dough rise in a draft-free place at warm room temperature until doubled, 1 1/2 to 2 hours.
Spread remaining 2 tablespoons butter in bottom of a 9-inch square baking pan and sprinkle with remaining 1/3 cup sugar. Cut each plum half into 5 or 6 slices and arrange in 1 layer pan.
Stir dough until flour is incorporated, then spread evenly over plums. Loosely cover with buttered plastic wrap, then kitchen towel. Let rise in a draft-free place at warm room temperature until almost doubled, about 1 1/2 hours.
Preheat oven to 375 °F with rack in middle.
Bake until kuchen is golden-brown and a wooden pick inserted into center comes out clean, 30 to 35 minutes. Cool in pan 5 minutes, then invert and unmold onto a rack to cool completely.

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