Rating: 4.24 stars
58 Ratings
  • 5 star values: 29
  • 4 star values: 19
  • 3 star values: 6
  • 2 star values: 3
  • 1 star values: 1

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.

Recipe Summary test

prep:
30 mins
cook:
1 hr
total:
1 hr 30 mins
Servings:
9
Yield:
1 - 9 inch square pan
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Ingredients

9
Original recipe yields 9 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

285 calories; protein 3.6g; carbohydrates 29g; fat 17.7g; cholesterol 91.1mg; sodium 134.8mg. Full Nutrition
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Reviews (61)

Most helpful positive review

Rating: 5 stars
08/22/2006
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. Read More
(40)

Most helpful critical review

Rating: 2 stars
01/21/2006
IF I make this again I would double the custard. Read More
(8)
58 Ratings
  • 5 star values: 29
  • 4 star values: 19
  • 3 star values: 6
  • 2 star values: 3
  • 1 star values: 1
Rating: 5 stars
08/22/2006
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. Read More
(40)
Rating: 5 stars
09/15/2007
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 Read More
(29)
Rating: 4 stars
02/04/2004
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... Read More
(24)
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Rating: 4 stars
12/12/2003
A delicious kuchen if you prefer custard desserts, I thought it was better than the gourmet recipes. Read More
(18)
Rating: 5 stars
04/26/2007
Loved it! I increased the amount of custard as recommended by another reviewer and it was delicious! Read More
(8)
Rating: 2 stars
01/21/2006
IF I make this again I would double the custard. Read More
(8)
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Rating: 4 stars
12/25/2004
I couldn't find fresh plums in the middle of winter so used canned instead and added the plums with custard at the end. It looked kind of ugly but tasted good. I will try again with fresh plums when they are in season. Read More
(8)
Rating: 5 stars
08/20/2007
Loved it! I halved the recipe and baked in a loaf pan next time will follow other users advice and double the custard mix. Read More
(8)
Rating: 5 stars
09/13/2010
This is fantastic. Use Italian plums...these are better for cooking and provide the "tart" to balance the sweetness of the custard. I too doubled the custard as recommended and it worked great--just needed extra baking time. Next time I would only use 3/4 cup sugar in the custard though. A whole cup was too sweet. Great recipe!! Read More
(8)