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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.

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

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

Find it online: https://thefamilycooking.com/plum-kuchen-recipe/