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Plum Custard Kuchen

Plum Custard Kuchen

  • Prep

    30 m
  • Cook

    1 h
  • Ready In

    1 h 30 m
Pat-H

Pat-H

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 {{adjustedServings}} servings

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Original recipe yields 9 servings

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Nutrition

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  • Calories:
  • 285 kcal
  • 14%
  • Fat:
  • 17.7 g
  • 27%
  • Carbs:
  • 29g
  • 9%
  • Protein:
  • 3.6 g
  • 7%
  • Cholesterol:
  • 97 mg
  • 32%
  • Sodium:
  • 135 mg
  • 5%

Based on a 2,000 calorie diet

Directions

  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.
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Reviews

AliMcD
32

AliMcD

8/22/2006

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 have alot of custard which would, in my opinion make it way to rich. It is supposed to be a more simple, light dessert. That's the way she says they made it when she grew up in switzerland.

Janet
25

Janet

9/15/2007

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. So I give it a 5 star

Ewa Lamb
21

Ewa Lamb

2/4/2004

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 served it warm with vanilla ice cream. We all thought that it reminded us of deep dish rubarb pie. I guess it was the sweet and sour taste. mmm...

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