Plum Custard Kuchen

Plum Custard Kuchen

31

"This is a recipe I've had for years. It's great served warm, but cooled to room temperature is good, too. Keep leftovers in the fridge, if you have any."
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Ingredients

1 h 30 m servings 285 cals
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Original recipe yields 9 servings

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Nutrition

  • Calories:
  • 285 kcal
  • 14%
  • Fat:
  • 17.7 g
  • 27%
  • Carbs:
  • 29g
  • 9%
  • Protein:
  • 3.6 g
  • 7%
  • Cholesterol:
  • 91 mg
  • 30%
  • Sodium:
  • 135 mg
  • 5%

Based on a 2,000 calorie diet

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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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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). In a large bowl, mix flour, 1 tablespoon sugar and baking powder in a bowl. Cut in butter until mixture looks like coarse crumbs. Stir in 2 tablespoons whipping cream and 1 egg. Press in bottom of ungreased 9-inch square pan and arrange plums over the top.
  2. Bake in the preheated oven for 25 to 30 minutes. While cake is baking, in a bowl, combine 1/2 cup whipping cream, 1/2 cup sugar, 1 teaspoon vanilla and 1 egg. Beat well, and pour mixture over plums and bake an additional 20 to 30 minutes or until custard is set. Serve warm or cool. Store in refrigerator.

Reviews

31
  1. 40 Ratings

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Most helpful positive review

My friends mother made a plum kuchen when we were kids and nothing can beat her recipe but this comes close enough to earn my 5 stars! As far as the custard part of it...it's not supposed to hav...

Most helpful critical review

IF I make this again I would double the custard.

My friends mother made a plum kuchen when we were kids and nothing can beat her recipe but this comes close enough to earn my 5 stars! As far as the custard part of it...it's not supposed to hav...

I used a bunt pan, sugar coated the plums, and double up on the custard but used light cream instead of heavy cream. This is great recipe easy to make, and cake part turned out nice and moist. S...

I used Pluot Plums on the top. If your plums are getting too ripe - make this dessert. I used to make this dessert with a crumb topping - but this custard version is surprisingly good. I serv...

A delicious kuchen if you prefer custard desserts, I thought it was better than the gourmet recipes.

Loved it! I halved the recipe and baked in a loaf pan, next time will follow other users advice and double the custard mix.

Loved it! I increased the amount of custard, as recommended by another reviewer, and it was delicious!

I couldn't find fresh plums in the middle of winter, so used canned instead and added the plums with custard at the end. It looked kind of ugly, but tasted good. I will try again with fresh pl...

This is fantastic. Use Italian plums...these are better for cooking and provide the "tart" to balance the sweetness of the custard. I, too, doubled the custard as recommended and it worked gre...

IF I make this again I would double the custard.