This is a Zwetschgenkuchen (a plum cake). In Southern Germany, this is the quintessential late summer cake to be served at coffee time or even as dessert. This version uses sourdough as the base for the cake, instead of being yeast-based. It’s delicious and reminds me of my aunt, who had a plum tree in her yard when I was a little girl.
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These were so good, I had to make them twice. 🙂 Yep, that’s right. I sampled one from the first batch and before I knew it, I had eaten half my giveaway. Whoopsie! At least I had a lot of Blueberry Jam hanging around. It is blueberry season and if you can get the good ones from Maine (or at very minimum, a jar of Stonewall Kitchen stuff), definitely go with the “Wild blueberry” variety. You won’t be sorry!
Wowza! Alice in Wondoughland (the sourdough starter with a quirky name) was definitely on steroids this morning when I made the dough for this Sourdough Cinnamon Babka. The rise was fantastic, the proof was solid and then when I went to bake it up, it almost overflowed the pan yet again. Overall another successful attempt at turning a yeasted recipe into a sourdough. Very pleased.
Red Currants are one of the best things in life! I love their sweet and tart bites of juiciness. The season is incredibly short though, and to prolong the season, the one of the things that my family often does is make jelly. My mom made a whole bunch last week, and with some jelly, I made some Hazelnut Red Currant Linzer Cookies. Bite sized cookies with a great flavor!
As I have mentioned before, I am spending some time re-creating my “usual” yeasted recipes into sourdough recipes. This particular bread, Sourdough Cranberry Walnut Artisan Breakfast Bread, has actually worked out very well with the sourdough starter. It took me a little bit to get the baker’s ratio right, but once I’ve gotten the hydration level right, it’s been a breeze. It’s also one of my most popular varieties of bread in general. 🙂