Plum Kuchen Recipe

Why You’ll Love This Recipe

I love Plum Kuchen because it makes fresh plums the star without requiring complicated decorating or preparation. I simply spread the batter in the pan, arrange the sliced fruit over the top, and let the oven do the rest.

I also like the balance of flavors. The buttery vanilla cake is lightly sweet, which allows the natural tartness of the plums to come through. Cinnamon and sugar add a warm finish, and I can serve the cake plain or add whipped cream, powdered sugar, or vanilla ice cream.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the cake:

• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup whole milk
• 5 to 6 ripe but firm plums, pitted and sliced

For the topping:

• 2 tablespoons granulated sugar
• 1 teaspoon ground cinnamon
• 2 tablespoons sliced almonds, optional
• Powdered sugar, for serving, optional

Directions

1. I preheat my oven to 350°F (175°C). I grease a 9-inch round cake pan or springform pan and line the bottom with parchment paper.
2. I whisk the flour, baking powder, and salt together in a medium bowl and set the mixture aside.
3. In a large mixing bowl, I beat the softened butter and 3/4 cup sugar until the mixture becomes light and creamy.
4. I add the eggs one at a time, beating well after each addition. I then mix in the vanilla extract.
5. I gradually add the dry ingredients, alternating with the milk. I mix only until everything is combined and avoid overworking the batter.
6. I spread the batter evenly into my prepared pan and smooth the surface with a spatula.
7. I arrange the sliced plums over the batter. I place them close together because they shrink slightly as they bake.
8. I combine 2 tablespoons of sugar with the cinnamon and sprinkle the mixture evenly over the plums. If I’m using sliced almonds, I scatter them over the top as well.
9. I bake the Plum Kuchen for about 40 to 45 minutes, or until the cake is golden and a toothpick inserted into a section of cake near the center comes out clean or with a few moist crumbs.
10. I let the cake cool in the pan for about 15 minutes before carefully removing it.
11. I allow it to cool further on a wire rack and dust it with powdered sugar before serving if desired.

Servings and Timing

This recipe makes approximately 8 servings.

• Prep time: 20 minutes
• Cook time: 40–45 minutes
• Cooling time: 15 minutes
• Total time: About 1 hour 15 minutes
• Servings: 8

I can serve Plum Kuchen slightly warm or at room temperature. I especially enjoy it after it has rested long enough for the plum juices and buttery cake to settle together.

Variations

For a streusel Plum Kuchen, I make a simple crumb topping with flour, brown sugar, cinnamon, and cold butter. I scatter the crumbs over the plums before baking for an extra buttery, crunchy finish.

For an almond version, I add a small amount of almond extract to the batter and sprinkle sliced almonds over the fruit. I love how almond flavor complements ripe plums.

When I want extra spice, I add a pinch of nutmeg or cardamom to the cinnamon-sugar topping.

I can also replace some of the plums with peaches, nectarines, or apricots. I choose fruit that is ripe enough to be flavorful but still firm enough to hold its shape during baking.

For a richer dessert, I serve the warm cake with vanilla ice cream or lightly sweetened whipped cream.

Storage/Reheating

I let the Plum Kuchen cool completely before storing it. I keep it covered at room temperature for about 1 day or refrigerate it in an airtight container for up to 4 days.

Because the fruit releases moisture, I prefer refrigeration when I need to keep the cake for more than a day.

To reheat an individual slice, I microwave it for about 10 to 15 seconds. I can also warm several slices in a 300°F (150°C) oven for a few minutes.

For longer storage, I freeze individual slices in a freezer-safe container for up to 2 months. I thaw them in the refrigerator or at room temperature before serving.

FAQs

What type of plums are best for Plum Kuchen?

I prefer firm, flavorful plums that aren’t overly ripe. Italian prune plums are particularly good because they hold their shape well during baking, but I can use other red, black, or purple plums when they’re available.

Do I need to peel the plums?

No. I leave the skins on because they soften during baking and add beautiful color to the cake. Keeping the skins also makes preparation much quicker.

Can I make Plum Kuchen ahead of time?

Yes. I can bake the cake a day before serving and keep it covered. I find the texture and flavor remain delicious after resting, although I prefer serving it within the first couple of days.

Why is my Plum Kuchen soggy in the middle?

Very ripe or especially juicy plums can release a lot of liquid during baking. I use ripe but firm fruit and avoid piling too many overlapping slices in the center. I also make sure the cake is fully baked before removing it from the oven.

What can I serve with Plum Kuchen?

I love serving Plum Kuchen with coffee or tea. For dessert, I add lightly sweetened whipped cream, vanilla ice cream, crème fraîche, or a dusting of powdered sugar. I also enjoy it plain when I want the plum flavor to stand out.

Conclusion

Plum Kuchen is one of my favorite ways to enjoy fresh plums in a simple homemade cake. The buttery base stays soft and tender while the fruit becomes sweet, juicy, and slightly jammy in the oven. A little cinnamon sugar adds warmth without hiding the natural flavor of the plums.

Plum Kuchen Recipe

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Plum Kuchen is a soft, buttery German-inspired fruit cake topped with juicy plums and warm cinnamon sugar. The tender vanilla cake absorbs the sweet-tart plum juices for an easy dessert, brunch bake, or afternoon treat.

• Author: Laura
• Prep Time: 20 minutes
• Cook Time: 40–45 minutes
• Total Time: About 1 hour 15 minutes
• Yield: 8 servings
• Category: Dessert
• Method: Bake
• Cuisine: German
• Diet: Vegetarian

Ingredients

• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup whole milk
• 5 to 6 ripe but firm plums, pitted and sliced
• 2 tablespoons granulated sugar
• 1 teaspoon ground cinnamon
• 2 tablespoons sliced almonds, optional
• Powdered sugar, for serving, optional

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Instructions

1. Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan or springform pan and line the bottom with parchment paper.
2. Whisk the flour, baking powder, and salt together in a medium bowl and set aside.
3. Beat the softened butter and 3/4 cup granulated sugar in a large mixing bowl until light and creamy.
4. Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
5. Gradually add the dry ingredients, alternating with the milk, and mix just until combined.
6. Spread the batter evenly in the prepared pan and smooth the surface with a spatula.
7. Arrange the sliced plums closely together over the batter.
8. Combine 2 tablespoons granulated sugar with the cinnamon and sprinkle evenly over the plums. Scatter the optional sliced almonds over the top.
9. Bake for 40 to 45 minutes, until golden and a toothpick inserted into a section of cake near the center comes out clean or with a few moist crumbs.
10. Cool the cake in the pan for about 15 minutes before carefully removing it.
11. Transfer to a wire rack to cool further and dust with powdered sugar before serving if desired.

Notes

• Use ripe but firm plums to prevent excess moisture from making the center of the cake soggy.
• Italian prune plums work especially well, but red, black, or purple plums can also be used.
• The plums do not need to be peeled because their skins soften during baking.
• For an almond variation, add a small amount of almond extract to the batter and sprinkle sliced almonds over the fruit.
• For extra warmth, add a pinch of nutmeg or cardamom to the cinnamon-sugar topping.
• Peaches, nectarines, or apricots can replace some or all of the plums.
• Store covered at room temperature for about 1 day or refrigerate in an airtight container for up to 4 days.
• Freeze individual slices for up to 2 months and thaw before serving.

Nutrition

• Serving Size: 1 slice
• Calories: 330 kcal
• Sugar: 27 g
• Sodium: 170 mg
• Fat: 14 g
• Saturated Fat: 8 g
• Unsaturated Fat: 5 g
• Trans Fat: 0 g
• Carbohydrates: 47 g
• Fiber: 2 g
• Protein: 5 g
• Cholesterol: 80 mg