Plum Kuchen Recipe Reviews - Allrecipes.com (Pg. 1)
Photo by mauigirl
Reviewed: 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!
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Photo by mauigirl

Cooking Level: Intermediate

Home Town: Olympia, Washington, USA
Living In: Lahaina, Hawaii, USA
Reviewed: Aug. 7, 2013
delicious! loved by all, batter is stiff I'll try with the sour cream next time.
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Reviewed: 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.
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Reviewed: Aug. 27, 2013
The batter was thick. But it turned out great.
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