Plum Kuchen Recipe -
Plum Kuchen Recipe
  • READY IN 50 mins

Plum Kuchen

Recipe by  

"Moist plum coffee cake with sugar and cinnamon crumble topping."

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
  • PREP

    15 mins
  • COOK

    35 mins

    50 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 7x11-inch baking dish.
  2. 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.
  3. Mix 1 cup sugar, 1/2 cup flour, 3 tablespoons margarine, and cinnamon together in a bowl until crumbly; spoon over batter and plums.
  4. Bake in the preheated oven until plums are softened, about 35 minutes.
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Reviews More Reviews

Aug 12, 2013

Pflaumenkuchen (Plum Cake) is a very popular dish among Germans. My husband loves it so I made this recipe. The dough is stiff but seems in keeping with every other German Kuchen of this sort that I have made. It still came out light and tasty so don't worry about that aspect. My only change would be the topping. First, the recipe makes WAY too much topping for the size of the cake. I only used about a 1/3 of it. Also, the topping didn't really seem to serve a purpose and just sat on top of the batter without seeming to cook or incorporate into cake. It was basically sugar flour dumped onto cake and took away from the cake itself. Since the German palette prefers less sugar anyway (and who needs the calories), I would omit the topping completely next time. That being said, the basic cake was very good.

Jul 18, 2013

This was delicious. I had one minor problem with the batter being too stiff. I added a half cup+ of sour cream to make it easier to spread in the pan. I didn't have the size of pan rec., so I baked it in a tench inch spring form. I used 5 large plums cut in half (resulting in ten halves). Absolutely yummy and I will definitely make it again. Thanks for sharing!


6 Ratings

Aug 27, 2013

The batter was thick. But it turned out great.

Feb 14, 2015

Delicious! My German mother makes pflaumenkuchen when we can find the good, fresh Italian plums. This means about once a year, usually. I found some canned plums and decided to give this recipe a try. It worked BEAUTIFULLY! So in case you wondered, you can substitute the fresh for canned, just make sure to pat the plums as dry as you can before baking. Also, yes, the "batter" is stiff. It's not meant to be batter, it's meant to be dough that is pressed into the pan. Many German kuchen recipes are done this way because most German cakes, tarts, etc. are meant to be had with coffee so they have to be sturdy ;-) Yes, you can add sourcream to the dough to loosen it up and it tastes okay, but it's delicious (and much more authentic) to make the recipe as is. The only major change I made-aside from canned fruit-was to use vanilla sugar (vanilla zucker) instead of liquid vanilla extract. Again, simply because it's more traditional.

Aug 07, 2013

delicious! loved by all, batter is stiff I'll try with the sour cream next time.


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  • Calories
  • 232 kcal
  • 12%
  • Carbohydrates
  • 43.5 g
  • 14%
  • Cholesterol
  • 31 mg
  • 10%
  • Fat
  • 5.6 g
  • 9%
  • Fiber
  • 1.2 g
  • 5%
  • Protein
  • 3.1 g
  • 6%
  • Sodium
  • 153 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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