As some past posts make clear, I have a certain affinity for plums. Visiting my sister in Switzerland, welcome the never ending baskets full of them. And while they’re delicious freshly picked off a tree, or distilled into schnapps, my preference is to put them in a tart. Give me a plum kuchen and I am like a fish on a hook!

For a while now, I have been trying to tap into Wolfgang Süpke’s great breads. Somehow I overlooked some of his pastry offerings, like delectably delicious looking mohnkuchen and of course  his latest, zwetchken Kuchen with oil! Something you can do with plums.

This weekend has perfect days for baking. And plums were the perfect fruit for this perfect day. Some a bit sour, others just on the cusp of sweetness.

Wouldn’t you know it, I was missing an ingredient. Namely, the cornstarch to sprinkle under the plums so the juices that oozed out would thicken. I adapted and added almond flour as a stratified layer of luciousness that mingled with sugar and cinnamon. Oh my! Sehr lecker!

If it isn’t Luther brot or Schwarzer Hamsterbrot, I am sure I will be digging into this repertoire of German baker’s fantastic recipes and hopefully try to learn some German along the way!