Our Heavenly Plum Kuchen is a moist, fruity cake bursting with plum flavor. It was passed down through generations and loved by kids and adults like.
This recipe comes courtesy of Linda Ruth of Peterborough, New Hampshire, and was featured in our cookbook, The Old Farmer’s Almanac Reader’s Best Recipes.
“Kuchen” is the German word for “cake.” The German phrase “Kaffee und Kuchen” refers to a sort of afternoon coffee break when folks get together to share cake and good conversation.
“When I was a child, in mid-1960s, our minister’s wife shared this recipe with us. When everyone started getting computers, we transferred the recipe from index card to computer file, lost it, and then re-discovered it years later! Our whole family loved this creamy, fruity, crunchy dessert.”
For video instructions for this recipe, click here!
Preheat oven to 375 degrees F.
In a bowl, cream together sugar and butter.
In another bowl, sift together flour, salt, cinnamon, and baking powder. Combine with butter mixture. Reserve ⅓ cup of mixture.
Press remaining batter evenly into bottom and about 1 inch up the sides of a 10-inch pie plate or 8x8-inch baking pan. Arrange plums, rounded side up, in a single layer on batter. Sprinkle with reserved crumb mixture. Bake for 15 minutes.
In a separate bowl, beat eggs and stir in cream. Pour over plums. Bake for 30 minutes more, or until custard is set. Serve at room temperature.