Plum Kuchen

• 1 11-ounce tube refrigerated French bread dough (such as Pillsbury)
• 1/2 cup plus 4 tablespoons sugar
• 2 tablespoons cornstarch
• 3/4 teaspoon ground cinnamon
• 7 large plums (about 1 1/2 pounds), halved, pitted, each cut into 8 wedges, or 3 large pears, peeled, pitted, each cut into 12 wedges
• 1 egg white
• Frozen vanilla yogurt (optional)

1. Position rack in center of oven and preheat to 350F.
2. Spray 13x9x2-inch baking pan with vegetable oil spray.
3. Unroll dough on work surface.
4. Sprinkle half of dough with 2 tablespoons sugar.
5. Fold other half of dough over.
6. Transfer dough to prepared pan and press over bottom of pan and 1/2 inch up sides.
7. Stir 1/2 cup sugar, cornstarch and cinnamon in large bowl until cornstarch is free of lumps.
8. Add plums and egg white and toss to combine evenly.
9. Let stand 5 minutes.
10. Arrange plum wedges in rows on crust.
11. Pour sugar mixture from bowl over plums.
12. Sprinkle remaining 2 tablespoons sugar over plums.
13. Bake kuchen until crust is brown and crisp and plums are tender, 35 to 40 minutes.
14. Using large spatula, transfer kuchen to rack to cool 15 minutes.
15. Cut into squares and serve with frozen vanilla yogurt, if desired.

bread, sugar, cornstarch, ground cinnamon, wedges, egg, vanilla yogurt

Taken from www.epicurious.com/recipes/food/views/plum-kuchen-225 (may not work)