Plum Torte, Apple Cake & Apple Kuchen

     recipe box

Seasonal fruit, such as apples, make for sweet, hearty and delightful autumn desserts. (Photo provided)


       Using seasonal fruit, these dessert recipes are mouth-watering and simple to make. The apple cake recipe was a favorite of Eleanor Zerkel, who was a member of St. John Bosco. We made the plum torte from a recipe provided by Ute Shayotovich, who was born in Germany, now lives in Baltimore. She is Jackie’s favorite sister-in-law!


Plum Torte

1 cup flour

1 teaspoon baking powder

Pinch of salt

1/2 cup unsalted butter, softened

1 cup granulated sugar, plus 1 tablespoon more

2 large eggs

8 to 12 Italian purple plums, halved and pitted

1 teaspoon lemon juice


      Heat oven to 350 degrees. Line a 9–inch square cake pan with greased parchment paper. Whisk together the flour, baking powder and salt in a medium bowl. In a larger bowl, cream the butter and 1 cup sugar together until fluffy and light in color. Add the eggs, one at a time; add dry ingredients, mixing until just combined.

      Spoon the batter into the prepared pan and smooth the top. Arrange the plums, skin side up, over the top of the batter. Sprinkle the top with lemon juice and the remaining sugar. Bake until the cake is golden and a tester inserted into a center part of the cake comes out clean, about 45-50 minutes. Cool on a rack.


Apple Cake

3 large eggs

1 cup canola oil

2 teaspoons vanilla

2 cups granulated sugar

3 cups tart apples, peeled and finely chopped

3 cups flour

2 teaspoons cinnamon

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1 cup chopped walnuts

Confectioners’ sugar


Grease and flour a 10-inch bundt pan. Preheat the oven to 325 degrees.  In a large bowl, mix eggs, oil and vanilla. Add the sugar and apples; combine thoroughly. In a medium bowl, combine flour, cinnamon, baking soda, baking powder and salt. Add to the apple mixture and stir until blended. Stir in the walnuts. Spoon the batter into a prepared pan. Bake for 50-60 minutes or until a cake tester comes out clean. Cool 10 minutes before removing from the pan to a wire rack. Let cool then dust with confectioners’ sugar.


Apple Kuchen

For the kuchen:

6 tablespoons unsalted butter

3/4 cup granulated sugar

1 1/2 cups flour

2 teaspoons baking powder

1/4 teaspoon salt

1/4 teaspoon grated nutmeg

1/2 cup milk or light cream

1 or 2 tart apples, peeled and cored

Cinnamon sugar: 1 tablespoon sugar mixed with 1/4 teaspoon cinnamon


      Preheat the oven to 375 degrees. Line a 9–inch round cake pan with greased parchment paper.  In a large bowl, beat the butter, sugar and egg until light and fluffy. In a separate bowl, combine the flour, baking powder, salt and nutmeg. Add the dry ingredients and milk alternately to the butter mixture until just combined. Do not overmix.

      Spoon the batter into the prepared pan. Slice the apples into 1/4-inch wedges and arrange the slices on top of the batter. Sprinkle the kuchen with the cinnamon sugar. Bake 40-50 minutes or until a cake tester comes out clean. Set on a rack and cool to room temperature. Serve with hot cream sauce.


For the cream sauce:

1 cup heavy cream

1/4 cup granulated sugar

4 tablespoons unsalted butter

      Combine ingredients in a medium saucepan and bring to boil. Reduce heat and let sauce simmer for

5 -8 minutes to reduce and thicken slightly.


     Annette Kukoy is a member of St. Thomas More Parish in Munster. Jackie Shayotovich belongs to Ss. Peter and Paul in Merrillville. For more information contact Annette or Jackie at This email address is being protected from spambots. You need JavaScript enabled to view it. .

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