Plum Custard Kuchen

Plum Custard Kuchen

27 Reviews 4 Pics
  • Prep

    30 m
  • Cook

    1 h
  • Ready In

    1 h 30 m
Pat-H
Recipe by  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.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 1 - 9 inch square pan

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.

Share It

Reviews (27)

Rate This Recipe
AliMcD
32

AliMcD

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

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

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...

More Reviews

Similar Recipes

Plum Cake
(35)

Plum Cake

Plum Buckle
(39)

Plum Buckle

Grandma Sal's Peach Kuchen
(37)

Grandma Sal's Peach Kuchen

Plum Pie
(31)

Plum Pie

Plum Crisp
(25)

Plum Crisp

Radio Days Cherry Custard Kuchen
(9)

Radio Days Cherry Custard Kuchen

Nutrition

Amount Per Serving (9 total)

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

Based on a 2,000 calorie diet

Top

<

previous recipe:

Plum Buckle

>

next recipe:

German Plum Cake