17 September 2008
We've been on a baking kick lately. A couple of weeks ago, Jer made this cream-cheese-fruit tart with a shortbread crust. It was insanely delicious and, of course, very rich. He's making it again for dinner guests this weekend.
I was in the mood to do a big ol' classic streusel-topped coffee cake. I used Oregon hazelnuts in the topping and added a layer of apples and pears -- all windfalls from trees in the neighborhood -- plus a handful of local blueberries. This ended up as one of our contributions to the Rural Street block party.
Now that September's here, the Italian plums on our backyard tree are starting to come in. We're not deluged yet, but check back in a week or two. My mom used to make a plum kuchen, but I couldn't find her recipe so I used another one. The crust is more delicate than what she called her "cookie dough" crust, not that that's a problem. I need to do some more digging, though, and find Mom's version. It's around here somewhere.