Best 8 Fresh Plum Kuchen Recipes

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Fresh plum kuchen, a delectable pastry adorned with sweet and juicy plums, is a classic dessert that embodies the essence of summer's bounty. With its tender crumbly crust, gently spiced filling, and vibrant plum topping, it's a delightful treat that captivates both the eyes and the palate. Whether served warm with a scoop of vanilla ice cream or savored at room temperature alongside a cup of aromatic tea, fresh plum kuchen is a culinary gem that promises to elevate any occasion.

Check out the recipes below so you can choose the best recipe for yourself!

FRESH PLUM KUCHEN



Fresh Plum Kuchen image

In late summer when plums are in season, this tender fruit-topped cake is delectable! The plum slices look so appealing arranged in circles on top. For variety, I sometimes substitute fresh pear or apple slices instead. -Anna Daley, Montague, Prince Edward Island

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 12 servings.

Number Of Ingredients 10

1/4 cup butter, softened
3/4 cup sugar
2 large eggs, room temperature
1 cup all-purpose flour
1 teaspoon baking powder
1/4 cup whole milk
1 teaspoon grated lemon zest
2 cups sliced fresh plums (about 4 medium)
1/2 cup packed brown sugar
1 teaspoon ground cinnamon

Steps:

  • In a small bowl, cream butter and sugar until light and fluffy. Beat in eggs. Combine flour and baking powder; add to the creamed mixture alternately with milk, beating well after each addition. Add lemon zest. Pour into a greased 10-in. springform pan. Arrange plums on top; gently press into batter. Sprinkle with brown sugar and cinnamon. , Place pan on a baking sheet. Bake at 350° for 40-50 minutes or until top is golden and a toothpick inserted in the center comes out clean. Cool for 10 minutes. Run a knife around edge of pan; remove sides. Cool on a wire rack.

Nutrition Facts : Calories 185 calories, Fat 5g fat (3g saturated fat), Cholesterol 46mg cholesterol, Sodium 89mg sodium, Carbohydrate 33g carbohydrate (24g sugars, Fiber 1g fiber), Protein 3g protein.

PLUM KUCHEN



Plum Kuchen image

Moist plum coffee cake with sugar and cinnamon crumble topping.

Provided by Amy

Categories     Desserts     Cakes     Coffee Cake Recipes

Time 50m

Yield 12

Number Of Ingredients 12

½ cup white sugar
2 tablespoons margarine
2 eggs, beaten
1 cup all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
1 teaspoon vanilla extract
10 Italian plums, halved and pitted
1 cup white sugar
½ cup all-purpose flour
3 tablespoons margarine, melted
½ teaspoon ground cinnamon

Steps:

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

Nutrition Facts : Calories 231.7 calories, Carbohydrate 43.5 g, Cholesterol 31 mg, Fat 5.6 g, Fiber 1.2 g, Protein 3.1 g, SaturatedFat 1.1 g, Sodium 152.8 mg, Sugar 30.6 g

PLUM KUCHEN



Plum Kuchen image

I remember my mother making plum kuchen. She never followed a recipe, but this recipe tastes like hers.

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 6 servings.

Number Of Ingredients 11

2 large eggs
1/3 cup milk
3 tablespoons butter, melted
1 cup all-purpose flour
1/2 cup plus 2 tablespoons sugar, divided
1 teaspoon baking powder
1-1/4 teaspoons ground cinnamon, divided
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
6 medium plums, pitted and halved
Whipped cream and additional ground nutmeg, optional

Steps:

  • In a bowl, beat the eggs, milk and butter. Combine the flour, 1/2 cup sugar, baking powder, 3/4 teaspoon cinnamon, salt and nutmeg; add to the egg mixture and beat just until combined. , Pour into a greased 9-in. round baking pan. Place plums cut side up over batter. Combine remaining sugar and cinnamon; sprinkle over the top. Bake at 375° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Serve with whipped cream and sprinkle with nutmeg if desired.

Nutrition Facts : Calories 278 calories, Fat 8g fat (4g saturated fat), Cholesterol 88mg cholesterol, Sodium 251mg sodium, Carbohydrate 47g carbohydrate (28g sugars, Fiber 2g fiber), Protein 5g protein.

DAKOTA STYLE PLUM CAKES (KUCHENS)



Dakota Style Plum Cakes (Kuchens) image

This is my version of a dessert that is popular all over North Dakota, South Dakota, and Minnesota. It is simply referred to as "kuchen," and while kuchen translates to "cake" in German, the specific style that is popular here refers to a yeasted dough topped with custard and usually (but not always) fruit. Around here, you can get it in grocery stores and farmers' markets, and it's often served at parties. I love it with a hot cup of coffee.

Provided by Molly Yeh

Categories     dessert

Time 4h

Yield 12 servings

Number Of Ingredients 19

3/4 cup whole milk
One 1/4-ounce packet (2 1/4 teaspoons) active dry yeast
1/4 cup granulated sugar
3 cups all-purpose flour, plus more for working the dough
1 teaspoon kosher salt
2 large eggs
6 tablespoons unsalted butter, softened
Nonstick cooking spray, for greasing the bowl
1 cup heavy cream
3/4 cup granulated sugar
1 teaspoon cornstarch
1/4 teaspoon kosher salt
1 large egg plus 1 large egg yolk
1 tablespoon unsalted butter, cut into pieces
1 teaspoon pure vanilla extract
4 medium plums, sliced 1/4-inch thick
Demerara sugar, for sprinkling
Ground cinnamon, for sprinkling
Flakey salt, for sprinkling

Steps:

  • For the dough: Warm the milk until just warm to the touch (90 to 100 degrees F). Stir in the yeast and a pinch of the granulated sugar and let sit until foamy, about 5 minutes. Combine the flour, remaining granulated sugar and the kosher salt in a stand mixer fitted with the paddle attachment. Mix on low speed to combine. Separate 1 of the eggs and set aside the white for the egg wash. Whisk the egg yolk and remaining whole egg into the yeast mixture. Add the yeast mixture to the flour, then mix on low speed to make a smooth, thick dough. Increase the speed to medium and add the butter a piece at a time. Once all of the butter has been added, beat on high until smooth, about 1 minute. Switch to the dough hook and knead the dough until it forms a smooth, springy ball on the hook, 4 to 5 minutes (add a little more flour, if needed, if the dough doesn't form a ball). Grease a large bowl and turn the dough in the bowl to coat. Cover and let rise at room temperature until doubled, 1 to 2 hours.
  • For the custard: Meanwhile, in a large saucepan, combine the cream, granulated sugar, cornstarch, kosher salt, egg and yolk. Whisk it together and heat over medium heat until thick, 4 to 5 minutes. Remove from the heat and add the butter and extract; stir until combined. Transfer to a clean bowl. Cover the surface of the custard with plastic wrap. Let cool at room temp.
  • Line 2 baking sheets with parchment paper. Cut the dough in half, then cut each half into 6 equal pieces. Working with one piece at a time, form the dough into balls by folding the dough under itself and pinching to seal underneath. Set the ball, smooth-side up, on a floured surface, and turn in your hand to form a tight round shape. Divide the 12 buns among the lined baking sheets. Cover loosely with plastic wrap and let rise until doubled, about 30 minutes. Preheat the oven to 350 degrees F.
  • Once the buns have risen, gently press down on each to make indentations that will make space for the custard. Fill the indentations with the custard. Top with the plums. Brush the buns with the reserved egg white mixed with a splash of water and sprinkle with demerera sugar, a pinch of cinnamon and flakey salt. Bake, rotating the trays from top to bottom halfway through, until the buns are risen and golden and the custard is set, 18 to 22 minutes. Transfer to a wire rack to cool.

PLUM KUCHEN



Plum Kuchen image

Luscious coffeecake adapted from Squalicum Lake Cottage Bed and Breakfast in Bellingham, WA. The recipe was published in a lovely cookbook, Northwest Mornings, given to me in a zaar swap by my good friend Lulu B.

Provided by GaylaJ

Categories     Breakfast

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 11

1 cup all-purpose flour
1 tablespoon granulated sugar
1 teaspoon baking powder
1/2 cup butter
2 tablespoons heavy cream
1 egg
2 cups pitted and sliced plums
1/2 cup heavy cream
1/2 cup granulated sugar
1 egg
1 teaspoon vanilla

Steps:

  • Preheat oven to 350°F.
  • Mix flour, 1 tablespoon sugar and baking powder together.
  • Cut in butter until mixture looks like coarse crumbs; add 2 tablespoons heavy cream and 1 egg.
  • Press in bottom of 9-inch square pan or pie pan and arrange plums on top.
  • Bake for 25-30 minutes.
  • While this is baking, in a bowl combine heavy cream, sugar, egg and vanilla, using a whisk to beat together well.
  • Pour mixture over plums and bake an additional 20-30 minutes, until custard is set.
  • Serve warm or cool.
  • Store in refrigerator.

Nutrition Facts : Calories 316, Fat 19.9, SaturatedFat 12, Cholesterol 102.5, Sodium 172, Carbohydrate 31.5, Fiber 1, Sugar 18.3, Protein 4

PLUM CUSTARD KUCHEN



Plum Custard Kuchen image

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.

Provided by Pat-H

Categories     Desserts     Cakes     Coffee Cake Recipes

Time 1h30m

Yield 9

Number Of Ingredients 11

1 cup all-purpose flour
1 tablespoon white sugar
1 teaspoon baking powder
½ cup butter
2 tablespoons heavy cream
1 egg
2 ½ cups pitted and sliced plums
½ cup heavy cream
½ cup white sugar
1 egg
1 teaspoon vanilla extract

Steps:

  • 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.
  • 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.

Nutrition Facts : Calories 284.9 calories, Carbohydrate 29 g, Cholesterol 91.1 mg, Fat 17.7 g, Fiber 1 g, Protein 3.6 g, SaturatedFat 10.7 g, Sodium 134.8 mg, Sugar 17.2 g

PLUM KUCHEN



Plum Kuchen image

Provided by Ruth Cousineau

Categories     Cake     Mixer     Brunch     Dessert     Bake     Plum     Summer     Butter     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 13

1 (1/4-ounces) package active dry yeast
1/4 cup warm water (105-110°F)
2 cups plus 2 tablespoons all-purpose flour, divided
1 cup sugar, divided
1/2 teaspoon salt
1/2 cup plain whole-milk yogurt (preferably Greek-style) at room temperature
1 large egg, warmed in shell in warm water 5 minutes
1 1/2 teaspoon grated lemon zest
1 teaspoon pure vanilla extract
1 1/4 sticks unsalted butter, cut into tablespoons and softened, divided
3/4 pound firm-ripe plums (about 4 small), halved and pitted
Equipment: a stand mixer fitted with paddle attachment
Accompaniment: plain whole-milk yogurt (preferably Greek-style), sweetened

Steps:

  • Stir together yeast and warm water in mixer bowl and let stand until foamy, about 5 minutes. (If mixture doesn't foam, start over with new yeast.)
  • Add 2 cups flour, 2/3 cup sugar, salt, yogurt, egg, zest, and vanilla to yeast mixture and mix at medium-low speed 1 minute. Beat in 1 stick butter, 1 Tbsp at a time, until incorporated. Beat at medium speed until dough is smooth and shiny, about 5 minutes. (Dough will be very sticky.) Scrape down side of bowl and sprinkle dough with remaining 2 tablespoons flour. Cover bowl with a kitchen towel (not terry cloth) and let dough rise in a draft-free place at warm room temperature until doubled, 1 1/2 to 2 hours.
  • Spread remaining 2 tablespoons butter in bottom of a 9-inch square baking pan and sprinkle with remaining 1/3 cup sugar. Cut each plum half into 5 or 6 slices and arrange in 1 layer pan.
  • Stir dough until flour is incorporated, then spread evenly over plums. Loosely cover with buttered plastic wrap, then kitchen towel. Let rise in a draft-free place at warm room temperature until almost doubled, about 1 1/2 hours.
  • Preheat oven to 375°F with rack in middle.
  • Bake until kuchen is golden-brown and a wooden pick inserted into center comes out clean, 30 to 35 minutes. Cool in pan 5 minutes, then invert and unmold onto a rack to cool completely.

TRADITIONAL GERMAN PLUM CAKE (ZWETSCHGENKUCHEN)



Traditional German Plum Cake (Zwetschgenkuchen) image

Summer Time is Zwetschgenkuchen time for me. This traditional German Plum Cake will be made with Damson Plums on a yeast dough. After your first mouthful of this juicy cake you will be addicted to the wonderful flavors of plums, cinnamon, yeast dough and whipped cream. I can't wait to get the first plums (Zwetschgen) every year to make one of my favorite fruit cakes.

Provided by Thorsten

Categories     Dessert

Time 2h5m

Yield 20 serving(s)

Number Of Ingredients 10

4 cups all-purpose wheat flour
1 ounce baker's yeast, see note
4 tablespoons sugar
1 cup milk
1/3 cup butter, unsalted and melted
1 egg
1 pinch salt
3 1/2 lbs damson plums, see note
4 tablespoons sugar
1 teaspoon ground cinnamon

Steps:

  • Sift flour into a large bowl and make a well in the middle.
  • Crumble yeast into well and mix it with 1 tablespoon of sugar, milk and some flour. This first yeast-mixture should be still fluid. Cover and let rise in warm place for 20 minutes.
  • Add remaining sugar, melted butter, egg and a good pinch of salt and mix with yeast mixture and flour. Knead with floured hands until dough is peeling away from the side of the bowl and blistering. This step may take 10 minutes (or more). Use some additional flour, if dough is too sticky. At the end you should have a smooth dough.
  • Cover and let rise in warm place for about 25 to 30 minutes or until dough has doubled.
  • Meanwhile prepare the plums. Cut lengthwise and pit them. Cut the still connected plum halves once again lengthwise, but do not cut through. You should have a depitted plum which you can easily flatten.
  • Grease backing tray. Dough is calculated for a baking tray of 11 3/4 x 15 inches.
  • Remove yeast dough from bowl, knead once or twice and roll out on baking tray using a floured rolling pin. Along the sides of the baking tray form a border with yeast dough.
  • Place plums on yeast dough in closely rows and press slightly into dough. Let rise again for 15 minutes.
  • Preheat oven (425 F, 220 C).
  • Bake the plum cake in the middle of the oven for 20 to 25 minutes.
  • Meanwhile mix sugar and ground cinnamon for topping.
  • Remove plum cake from oven and sprinkle with sugar-cinnamon mixture. Cut into 20 pieces and serve warm or cold with whipped cream.
  • NOTE on Baker's yeast: If possible use fresh baker's yeast. But you can replace it by 1 1/2 packages dry yeast.
  • NOTE on Damson Plums: a traditional German Plum Cake is made with the slightly tart and not too juicy Damson Plums. You can also use other plum varieties, but the plums shouldn't be over-ripped or too juicy. I have tried it with other plum varieties and have reduced amount of sugar in topping.
  • NOTE on traditional German Plum Cake: in my opinion this cake has to be made with yeast dough. It takes more time to make than other doughs, but it is worthwhile. Don't be afraid of the juices. This cake has to be juicy!
  • There are existing several names for this type of frutit cake in Germany: Zwetschgenkuchen, Pflaumenkuchen and in Bavaria Zwetschgendatschi. Zwetschgen is the German name for Damson plums.

Nutrition Facts : Calories 177.9, Fat 4.6, SaturatedFat 2.4, Cholesterol 19.1, Sodium 45.2, Carbohydrate 32.3, Fiber 3.9, Sugar 13, Protein 4.6

Tips:

  • For a classic plum kuchen, use a sweet yeast dough. If you're short on time, you can use a store-bought pie crust or puff pastry.
  • Use ripe, in-season plums for the best flavor. If your plums are tart, you may want to add a little sugar to the filling.
  • Don't overcrowd the kuchen with plums. You want the fruit to be evenly distributed throughout the dough.
  • Bake the kuchen until the crust is golden brown and the plums are bubbling.
  • Serve the kuchen warm or at room temperature. It's also delicious the next day.
  • Dust with powdered sugar or a sprinkle of cinnamon sugar before serving.

Conclusion:

Plum kuchen is a delicious and easy-to-make dessert that's perfect for any occasion. With its sweet and tart filling, buttery crust, and simple ingredients, it's sure to be a hit with everyone who tries it. So next time you're looking for a sweet treat, give plum kuchen a try. You won't be disappointed!

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