Plum Kuchen Recipes

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FRESH PLUM KUCHEN



Fresh Plum Kuchen image

In late summer when plums are in season, this tender fruit-topped cake is delectable! The plum slices look so appealing arranged in circles on top. For variety, I sometimes substitute fresh pear or apple slices instead. -Anna Daley, Montague, Prince Edward Island

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 12 servings.

Number Of Ingredients 10

1/4 cup butter, softened
3/4 cup sugar
2 large eggs, room temperature
1 cup all-purpose flour
1 teaspoon baking powder
1/4 cup whole milk
1 teaspoon grated lemon zest
2 cups sliced fresh plums (about 4 medium)
1/2 cup packed brown sugar
1 teaspoon ground cinnamon

Steps:

  • In a small bowl, cream butter and sugar until light and fluffy. Beat in eggs. Combine flour and baking powder; add to the creamed mixture alternately with milk, beating well after each addition. Add lemon zest. Pour into a greased 10-in. springform pan. Arrange plums on top; gently press into batter. Sprinkle with brown sugar and cinnamon. , Place pan on a baking sheet. Bake at 350° for 40-50 minutes or until top is golden and a toothpick inserted in the center comes out clean. Cool for 10 minutes. Run a knife around edge of pan; remove sides. Cool on a wire rack.

Nutrition Facts : Calories 185 calories, Fat 5g fat (3g saturated fat), Cholesterol 46mg cholesterol, Sodium 89mg sodium, Carbohydrate 33g carbohydrate (24g sugars, Fiber 1g fiber), Protein 3g protein.

PLUM CUSTARD KUCHEN



Plum Custard Kuchen image

This is a recipe I've had for years. It's great served warm, but cooled to room temperature is good, too. Keep leftovers in the fridge, if you have any.

Provided by Pat-H

Categories     Desserts     Cakes     Coffee Cake Recipes

Time 1h30m

Yield 9

Number Of Ingredients 11

1 cup all-purpose flour
1 tablespoon white sugar
1 teaspoon baking powder
½ cup butter
2 tablespoons heavy cream
1 egg
2 ½ cups pitted and sliced plums
½ cup heavy cream
½ cup white sugar
1 egg
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). In a large bowl, mix flour, 1 tablespoon sugar and baking powder in a bowl. Cut in butter until mixture looks like coarse crumbs. Stir in 2 tablespoons whipping cream and 1 egg. Press in bottom of ungreased 9-inch square pan and arrange plums over the top.
  • Bake in the preheated oven for 25 to 30 minutes. While cake is baking, in a bowl, combine 1/2 cup whipping cream, 1/2 cup sugar, 1 teaspoon vanilla and 1 egg. Beat well, and pour mixture over plums and bake an additional 20 to 30 minutes or until custard is set. Serve warm or cool. Store in refrigerator.

Nutrition Facts : Calories 284.9 calories, Carbohydrate 29 g, Cholesterol 91.1 mg, Fat 17.7 g, Fiber 1 g, Protein 3.6 g, SaturatedFat 10.7 g, Sodium 134.8 mg, Sugar 17.2 g

PFLAUMENKUCHEN (GERMAN PLUM CAKE)



Pflaumenkuchen (German Plum Cake) image

One of my all-time favorite things to eat in life, this plum cake couldn't be more sentimental. It's a classic German recipe that my grandmother made at the end of every summer during the brief window when the Italian prune plums are in season. Today, my mom and I both carry on that tradition, and I can still eat an entire tray by myself if left to my own devices. Pro-tip: Don't use anything but a 9x13 jelly roll pan for this. Anything larger and the dough won't fill the pan, any smaller and the dough will be too thick.

Provided by Amanda Gryphon

Categories     Dessert

Time 1h20m

Yield 1 pan, 12 serving(s)

Number Of Ingredients 10

3 lbs Italian plums (prune plums or Empress plums)
2 cups flour
1/2 cup sugar
1 teaspoon baking powder
1 pinch salt
1/4 cup butter
1 egg, beaten
1 teaspoon almond extract
2 -3 ounces milk (rough estimate)
1 tablespoon sugar, for sprinkling (optional)

Steps:

  • Preheat the oven to 350 degrees F.
  • Quarter each plum so that all four quarters remain clinging together by their skin, forming a row.
  • In a bowl, mix the flour, sugar, baking powder, salt, and butter together by cutting the butter in with a fork.
  • In a measuring cup, combine the beaten egg and almond extract, then add enough milk to make 3/8 of a cup (aka 3 oz) total. (It may seem strange that there isn't an exact amount of milk to add, but I promise this method works. You'll likely use under 2 oz of milk, considering that a large egg is usually around 1.5 oz or so.).
  • Add this to the dry ingredients and mix them together with your hands, forming a dough.
  • If the dough is too sticky, add a touch more flour.
  • Spread the dough thinly over a 13x9 inch jelly roll pan and cover it with overlapping rows of plums. (It may seem like the dough will never stretch to fit the entire pan, but be patient! Use the heel of your hand to gently spread the dough out evenly to each corner of the pan, the crust is supposed to be on the thinner side anyway.).
  • Bake the tart for 1 hour and let it cool slightly before sprinkling with sugar for extra sweetness (or skip the sugar if you like it sweet-tart like I do).
  • The plums will change color from green to a deep magenta as they bake, and will ooze lots of sticky purple juice that stains the crust beneath. Be careful not to overbake, this crust should be on the softer side.

PLUM KUCHEN



Plum Kuchen image

Moist plum coffee cake with sugar and cinnamon crumble topping.

Provided by Amy

Categories     Desserts     Cakes     Coffee Cake Recipes

Time 50m

Yield 12

Number Of Ingredients 12

½ cup white sugar
2 tablespoons margarine
2 eggs, beaten
1 cup all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
1 teaspoon vanilla extract
10 Italian plums, halved and pitted
1 cup white sugar
½ cup all-purpose flour
3 tablespoons margarine, melted
½ teaspoon ground cinnamon

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 7x11-inch baking dish.
  • Beat 1/2 cup sugar and 2 tablespoons margarine together in a bowl using an electric mixer until smooth and creamy. Mix eggs, 1 cup flour, baking powder, and salt into creamed margarine mixture; stir in vanilla. Pour batter into the prepared baking dish. Arrange plums, skin side-down, atop batter.
  • Mix 1 cup sugar, 1/2 cup flour, 3 tablespoons margarine, and cinnamon together in a bowl until crumbly; spoon over batter and plums.
  • Bake in the preheated oven until plums are softened, about 35 minutes.

Nutrition Facts : Calories 231.7 calories, Carbohydrate 43.5 g, Cholesterol 31 mg, Fat 5.6 g, Fiber 1.2 g, Protein 3.1 g, SaturatedFat 1.1 g, Sodium 152.8 mg, Sugar 30.6 g

PLUM KUCHEN



Plum Kuchen image

Provided by Ruth Cousineau

Categories     Cake     Mixer     Brunch     Dessert     Bake     Plum     Summer     Butter     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 13

1 (1/4-ounces) package active dry yeast
1/4 cup warm water (105-110°F)
2 cups plus 2 tablespoons all-purpose flour, divided
1 cup sugar, divided
1/2 teaspoon salt
1/2 cup plain whole-milk yogurt (preferably Greek-style) at room temperature
1 large egg, warmed in shell in warm water 5 minutes
1 1/2 teaspoon grated lemon zest
1 teaspoon pure vanilla extract
1 1/4 sticks unsalted butter, cut into tablespoons and softened, divided
3/4 pound firm-ripe plums (about 4 small), halved and pitted
Equipment: a stand mixer fitted with paddle attachment
Accompaniment: plain whole-milk yogurt (preferably Greek-style), sweetened

Steps:

  • Stir together yeast and warm water in mixer bowl and let stand until foamy, about 5 minutes. (If mixture doesn't foam, start over with new yeast.)
  • Add 2 cups flour, 2/3 cup sugar, salt, yogurt, egg, zest, and vanilla to yeast mixture and mix at medium-low speed 1 minute. Beat in 1 stick butter, 1 Tbsp at a time, until incorporated. Beat at medium speed until dough is smooth and shiny, about 5 minutes. (Dough will be very sticky.) Scrape down side of bowl and sprinkle dough with remaining 2 tablespoons flour. Cover bowl with a kitchen towel (not terry cloth) and let dough rise in a draft-free place at warm room temperature until doubled, 1 1/2 to 2 hours.
  • Spread remaining 2 tablespoons butter in bottom of a 9-inch square baking pan and sprinkle with remaining 1/3 cup sugar. Cut each plum half into 5 or 6 slices and arrange in 1 layer pan.
  • Stir dough until flour is incorporated, then spread evenly over plums. Loosely cover with buttered plastic wrap, then kitchen towel. Let rise in a draft-free place at warm room temperature until almost doubled, about 1 1/2 hours.
  • Preheat oven to 375°F with rack in middle.
  • Bake until kuchen is golden-brown and a wooden pick inserted into center comes out clean, 30 to 35 minutes. Cool in pan 5 minutes, then invert and unmold onto a rack to cool completely.

PLUM KUCHEN



Plum Kuchen image

I remember my mother making plum kuchen. She never followed a recipe, but this recipe tastes like hers.

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 6 servings.

Number Of Ingredients 11

2 large eggs
1/3 cup milk
3 tablespoons butter, melted
1 cup all-purpose flour
1/2 cup plus 2 tablespoons sugar, divided
1 teaspoon baking powder
1-1/4 teaspoons ground cinnamon, divided
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
6 medium plums, pitted and halved
Whipped cream and additional ground nutmeg, optional

Steps:

  • In a bowl, beat the eggs, milk and butter. Combine the flour, 1/2 cup sugar, baking powder, 3/4 teaspoon cinnamon, salt and nutmeg; add to the egg mixture and beat just until combined. , Pour into a greased 9-in. round baking pan. Place plums cut side up over batter. Combine remaining sugar and cinnamon; sprinkle over the top. Bake at 375° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Serve with whipped cream and sprinkle with nutmeg if desired.

Nutrition Facts : Calories 278 calories, Fat 8g fat (4g saturated fat), Cholesterol 88mg cholesterol, Sodium 251mg sodium, Carbohydrate 47g carbohydrate (28g sugars, Fiber 2g fiber), Protein 5g protein.

PLUM KUCHEN



Plum Kuchen image

Luscious coffeecake adapted from Squalicum Lake Cottage Bed and Breakfast in Bellingham, WA. The recipe was published in a lovely cookbook, Northwest Mornings, given to me in a zaar swap by my good friend Lulu B.

Provided by GaylaJ

Categories     Breakfast

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 11

1 cup all-purpose flour
1 tablespoon granulated sugar
1 teaspoon baking powder
1/2 cup butter
2 tablespoons heavy cream
1 egg
2 cups pitted and sliced plums
1/2 cup heavy cream
1/2 cup granulated sugar
1 egg
1 teaspoon vanilla

Steps:

  • Preheat oven to 350°F.
  • Mix flour, 1 tablespoon sugar and baking powder together.
  • Cut in butter until mixture looks like coarse crumbs; add 2 tablespoons heavy cream and 1 egg.
  • Press in bottom of 9-inch square pan or pie pan and arrange plums on top.
  • Bake for 25-30 minutes.
  • While this is baking, in a bowl combine heavy cream, sugar, egg and vanilla, using a whisk to beat together well.
  • Pour mixture over plums and bake an additional 20-30 minutes, until custard is set.
  • Serve warm or cool.
  • Store in refrigerator.

Nutrition Facts : Calories 316, Fat 19.9, SaturatedFat 12, Cholesterol 102.5, Sodium 172, Carbohydrate 31.5, Fiber 1, Sugar 18.3, Protein 4

PLUM KüCHEN



Plum Küchen image

Categories     Cake     Mixer     Fruit     Dessert     Bake     Plum     Fall     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Serves 12

Number Of Ingredients 11

1 1/2 cups all purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1/4 teaspoon salt
8 tablespoons (1 stick) unsalted butter, room temperature
2/3 cup plus 1/4 cup sugar
2 large eggs
2 teaspoons vanilla extract
1/2 teaspoon almond extract
1/2 cup sour cream
5 large plums, halved, pitted, each cut into 8 wedges

Steps:

  • Preheat oven to 350°F. Butter 13 x 9 x 2-inch baking pan. Sift flour, baking powder, 1 teaspoon cinnamon and salt into small bowl. Using electric mixer, beat 6 tablespoons butter with 2/3 cup sugar in large bowl until well blended. Beat in eggs 1 at a time, then extracts. Beat in dry ingredients in 3 additions alternately with sour cream in 2 additions. Spread batter in pan.
  • Arrange plum wedges on their sides in 4 long rows atop batter. Mix 1/2 teaspoon cinnamon and 1/4 cup sugar in small bowl. Sprinkle over plums. Melt 2 tablespoons butter. Drizzle over kuchen.
  • Bake kuchen until tester inserted into center of cake comes out clean, about 40 minutes. Transfer pan to rack. Cool until just warm, about 30 minutes, or to room temperature. Cut into 4 lengthwise strips. Cut each strip crosswise into thirds.

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  • Preheat your oven to 350°F (177°C). Spray with cooking spray or lightly butter a 9-inch springform pan. Set aside.
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