Poor Luxembourg. Being a relatively small country and sandwiched between Germany, France and Belgium, the culture and cuisine are heavily influenced by all three. Not that there’s anything wrong with that, but as such, the country as a whole seems to lack a strong cultural identity. This made it a tad hard to find something that was truly Luxembourgian (is that right?). One specialty of this country alone is Quetschentaart, a plum tart that can be found in any pastry shop.
To me, tarts are on par with pie, and therefore I didn’t really want to make one. Plus, you know, my “no fruit in dessert” theory. Also, I wanted something for the breakfast category since I am really psyched about making Belgian waffles for dessert later this week. I settled on a plum bread. A traditional European continental breakfast usually features bread or rolls or croissants, served with butter and jam, with coffee or tea. I figured while it wasn’t a pastry as such, a sweet bread was a good choice for breakfast and it used plums, tying it back to Luxembourg. While maybe a bit of a stretch, it was good enough for me.
The result was great. Not too sweet, super moist and chock full of plums, it actually was a pretty hefty breakfast, and stuck to my ribs longer than I had expected.
- 1 1/2 cups diced plums
- 1 TB flour
- 1/3 cup butter, softened
- 3/4 cup granulated sugar
- 1 tsp vanilla
- 2 eggs
- 1 1/2 cups flour
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1/3 cup plain Greek yogurt
- 1/3 cup wheat germ, plus a bit more for the top of the bread
- 1/4 cup brown sugar
- Preheat oven to 350 degrees. Butter and sugar a 9x5-inch loaf pan.
- Sprinkle chopped plums with 1 tablespoon of flour in a bowl, and toss to coat. (This is so the plums don't sink to the bottom of the cake).
- In a large bowl, beat the butter, white sugar, and vanilla extract with an electric mixer until light and fluffy. Beat in the eggs. Slowly add the flour, salt, wheat germ and baking soda, careful not to over mix. alternating with yogurt until well combined. Lightly fold in the flour-coated plums, and pour the batter into the loaf pan. Sprinkle the top of the batter with brown sugar and extra wheat germ if you want.
- Bake for about 45-50 minutes until a toothpick inserted into the center of the loaf comes out clean, 45 to 50 minutes. Let cool in the pan 10 to 15 minutes before removing from pan for slicing.