My German Grandmother used to make this all the time! I think traditionally it is made with Apples but O-Mommy always used fresh Plums, in season or Plum Jam when they weren’t in season. She also used Apricots or Peaches when in season. Plum Gitterkuchen is my fave! Apple is a close second though!

2 cups Flour
1/2 cup Sugar
1 teaspoon Baking Powder
1/2 teaspoon Salt
1/2 cup Butter, at room temperature
1/4 cup milk
1 large Egg
1 teaspoon Vanilla

Preheat oven to 375F (190C)
Lightly spray a  24cm Tart/Quiche pan with Vegetable Oil spray; set aside.

Mix flour, sugar, baking powder and salt together.
Make a well in the centre; into the centre add butter, milk, egg and vanilla.
Mix together using your hands.
Turn out onto lightly floured surface and knead for a few minutes.
Roll dough out to 24 cm circle 1.25cm thickness, and place in prepared pan.

Spread a thin layer of jam , over the dough. Or layer with fresh fruit; Italian Plums, pitted and halved, Fresh Peaches, pitted, peeled and sliced, Apricots, pitted and halved.

Bake in preheated 190C oven for 25 – 30 minutes.
Remove from oven to cool.
Serve warm with a dusting of icing sugar or a drizzle lightly with a glaze.

Warm out of the oven with a scoop of Vanilla Ice Cream? The best! Brings back memories of the summer I spent sitting in the kitchen of the big old farm house in the eastern Townships in Quebec!

*NOTE: I change things up on the spur of the moment sometimes. I had watched a youtube vid on gittekuchen because O-mommy’s recipe looked..off. The vid was in German so I didn’t understand a word of it! But I did like the coconut (or it could have been ground almonds, which would also work nicely) and slivered almonds that the presenter sprinkled on top before adding the lattice.

**Secondly, I couldn’t find my flan pan (somethings just seem to disappear after years in boxes; maybe my flan pan decided it would move onto a better cupboard and actually get used more than once every 10 years!)  I used a 25cm springform pan which worked very well other than having to fuss with the “fluted” edge a bit.

My sister in law, Lydia, gave me this recipe years ago; guess she was tired of my Banana Bread and Banana Choc Chip Muffins? It soon became a family favourite.

1 cup Butter, softened
2 cup Sugar
2 Eggs
1 teaspoon Vanilla
4 mashed Bananas <–not four cups of mashed bananas like I did once!!! O.O

3 cups Flour
2 teaspoons Baking Soda
2 teaspoons Baking Powder
pinch of Salt

1 cup Sour Cream

Topping 
1/2 cup Brown Sugar
2 teaspoon Cinnamon
1 1/2 cup Chocolate Chips
Preheat oven to 350F
Lightly spray a 9X13 with Vegetable Oil Spray

Topping
In small mixing bowl, combine Brown Sugar, Cinnamon and Chocolate Chips; set aside.

In another small mixing bowl, combine Flour, Baking Soda, Baking Powder and salt; set aside.

Cream Butter with Sugar and add 1 Egg at a time.
Beat until light and fluffy.
Stir in Vanilla and Mashed Bananas.

Add Flour, BS, BP and salt to creamed mixture alternately with the Sour Cream, ending with the Flour mixture.

Spoon and spread 1/2 the batter into greased 9X13 pan. Sprinkle with half the Brown Sugar/Cinnamon/Choc Chip mixture.

Spoon remaining batter into pan, spread evenly and top with remaining Brown Sugar/Cinnamon/Choc Chip mixture.

Bake in 350F  oven for 50 – 60 minutes, or until toothpick inserted comes out clean.
Cool, in pan, on wire rack until completely cool.

Cut into Squares and transfer to airtight container.

Can be served warm with Whipped Cream or Vanilla Ice Cream.

This recipe is adapted from an Orange Raisin muffin recipe given to me years ago by Daniella.

 

 

 

 

 

 

 

3 Oranges, peeled and quartered
1 cup Strong Orange Juice made from Concentrate
1 cup Butter, melted
2 Eggs
1 teaspoon Vanilla

3 cups Flour
2 teaspoons Baking Powder
1 teaspoon Baking Soda
3/4 teaspoon Salt
1 cup Sugar
1/2 Brown Sugar
1 cup Dried Cranberries

Preheat oven to 350F
Lightly spray a 12 cup Bundt pan with vegetable oil spray and  dust with flour.

Puree quartered oranges in blender.
Add orange juice, melted butter, vanilla and eggs, pulse a few times to combine.

In large mixing bowl sift together flour, baking powder, baking soda and salt.
Stir in sugars and cranberries.

Add liquid ingredients all at once and stir just until combined.
Spoon into prepared Bundt pan and bake in preheated oven for 50 – 60 minutes.
Remove from oven and immediately run a small metal spatula around the edges; cool in the pan for 5 – 10 minutes.
Turn out onto wire rack and cool completely.

Frost with Orange Glaze

2 Tablespoons Butter, softened
2 cups Powdered Sugar
1 – 2 Tablespoons Orange Juice

In small mixing bowl, stir butter until smooth; add 1 cup of powdered sugar and stir well.
Add a Tablespoon of orange juice, continue stirring.
Add another 3/4 cup of powdered sugar and another Tablespoon of orange juice, stir well.
Add the last bit of powdered sugar, stirring until smooth.
Spread on cooled coffee cake.