Plum Kuchen

Plum Kuchen


"Moist plum coffee cake with sugar and cinnamon crumble topping."
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50 m servings 232 cals
Serving size has been adjusted!
Original recipe yields 12 servings


  • Calories:
  • 232 kcal
  • 12%
  • Fat:
  • 5.6 g
  • 9%
  • Carbs:
  • 43.5g
  • 14%
  • Protein:
  • 3.1 g
  • 6%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 153 mg
  • 6%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.


Read all reviews 15
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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 th...

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 ba...

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 reci...

The batter was thick. But it turned out great.

I made it twice already. Very delicious. It was better the second time. I agree with the other comments, the dough is very stiff. And after baking kind of dried. I'll try with the sour cream ne...

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

Tasty. I grew up with the topping from this recipe put on another style of kuchen minus the cinnamon. I forgot to add the cinnamon but will try this again. Got a thumbs up review from my toughe...

This was so much like my mother's apple kuchen. I only used half the topping so it wasn't too sweet and overpowering the Italian plums. I didn't take it out early enough so the edges were more d...

Yummy! I followed some other reviews and added about 1/4 c. sour cream and 1/4 c. pureed thawed plums (had some in the freezer from last year) into the batter. I also mixed white sugar and bro...

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