Best 8 Swiss Plum Kuchen Recipes

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Swiss plum kuchen is a classic dessert that combines the flavors of sweet and tart plums with a buttery, crumbly crust. This traditional Swiss dish is perfect for any occasion, whether you're hosting a dinner party or simply looking for a delicious treat. With its simple ingredients and easy-to-follow instructions, this recipe is sure to become a favorite in your kitchen.

Here are our top 8 tried and tested recipes!

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

SWISS PLUM KUCHEN



Swiss Plum Kuchen image

This would have to be the nicest Plum Cake I have ever tasted! The almonds and almond extract in the filling is just perfect with the plums! The preparation time does not include the time it takes to make the pastry.

Provided by Karin...

Categories     Dessert

Time 1h5m

Yield 1 Very Beautiful Plum Cake

Number Of Ingredients 14

3 cups flour
2/3 cup sugar
1/2 teaspoon salt
1 teaspoon baking powder
6 ounces butter
3 eggs
2 cups blanched almonds
2/3 cup sugar
1 teaspoon almond extract
6 ounces butter
3 large eggs
1/2 cup flour
2 lbs plums
2/3 cup sliced almonds

Steps:

  • To make the dough, combine dry ingredients in bowl and mix.
  • Add the butter cut into small pieces.
  • Rub into the dry ingredients until mixture resembles fine breadcrumbs.
  • Add eggs and mix until the dough forms a ball.
  • Wrap the dough and chill.
  • For the almond filling, using blender (or food processor), grind the almonds with the sugar until fine.
  • Add the almond extract and butter and mix until smooth.
  • Add eggs one at a time.
  • Add flour and mix well.
  • Roll the dough out on a floured surface and line a greased flan dish/tin.
  • Trim the edge.
  • Spread evenly with the filling.
  • Remove stones from plums and slice into quarters.
  • Arrange sliced plums cut side up on top of filling.
  • Scatter the sliced almonds evenly over the plums.
  • Bake at 300'F for about 45 minutes, until the dough is baked through and the filling is set.
  • Cool in flan dish/tin on a rack.
  • Serve sprinkled with icing-sugar (confectioner's sugar).

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.

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 KüCHEN



Plum Küchen image

Categories     Cake     Fruit     Dessert     Bake     Low Fat     Plum     Bon Appétit

Yield Serves 8 to 10

Number Of Ingredients 7

1 11-ounce tube refrigerated French bread dough (such as Pillsbury)
1/2 cup plus 4 tablespoons sugar
2 tablespoons cornstarch
3/4 teaspoon ground cinnamon
7 large plums (about 1 1/2 pounds), halved, pitted, each cut into 8 wedges, or 3 large pears, peeled, pitted, each cut into 12 wedges
1 egg white
Frozen vanilla yogurt (optional)

Steps:

  • Position rack in center of oven and preheat to 350°F. Spray 13x9x2-inch baking pan with vegetable oil spray. Unroll dough on work surface. Sprinkle half of dough with 2 tablespoons sugar. Fold other half of dough over. Transfer dough to prepared pan and press over bottom of pan and 1/2 inch up sides.
  • Stir 1/2 cup sugar, cornstarch and cinnamon in large bowl until cornstarch is free of lumps. Add plums and egg white and toss to combine evenly. Let stand 5 minutes. Arrange plum wedges in rows on crust. Pour sugar mixture from bowl over plums. Sprinkle remaining 2 tablespoons sugar over plums.
  • Bake kuchen until crust is brown and crisp and plums are tender, 35 to 40 minutes. Using large spatula, transfer kuchen to rack to cool 15 minutes. Cut into squares and serve with frozen vanilla yogurt, if desired.

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.

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

Tips:

  • Use ripe, sweet plums for the best flavor.
  • If you don't have a baking dish, you can use a 9-inch pie plate. Just be sure to trim the edges of the dough so that it doesn't hang over the sides of the pie plate.
  • If you want a sweeter kuchen, you can add more sugar to the batter. You can also sprinkle some sugar on top of the plums before baking.
  • Serve the kuchen warm with a dollop of whipped cream or ice cream.

Conclusion:

Swiss plum kuchen is a delicious and easy-to-make dessert that is perfect for any occasion. It's a great way to use up ripe plums and it's sure to be a hit with your family and friends.

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