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Plum Streusel Kuchen Recipe

Plum Streusel Kuchen Recipe photo by Taste of Home

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This recipe is actually called ”platz” in German, meaning ”flat,” and has been in my family since before I was born. The fresh fruits of summer make it a favorite, and it’s simply wonderful warm out of the oven.

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Plum Streusel Kuchen Recipe

Prep: 25 min. Bake: 35 min.

Yield: 12-15 Servings

25 35 60

Ingredients

2 cups all-purpose flour
1/4 cup sugar
2 teaspoons baking powder
2 tablespoons shortening
1 egg
1 cup heavy whipping cream
6 fresh plums, halved and sliced
TOPPING:
2/3 cup all-purpose flour
2/3 cup sugar
2 tablespoons cold butter
2 tablespoons heavy whipping cream

Directions

In a large bowl, combine the flour, sugar and baking powder; cut in shortening until mixture resembles fine crumbs. In another bowl, whisk egg and cream; add to crumb mixture, tossing gently with a fork until mixture forms a ball.
Press dough into a greased 13-in. x 9-in. baking dish. Arrange plums over crust.
For topping, in a small bowl, combine flour and sugar; cut in butter until mixture resembles fine crumbs. Add cream, mixing gently with a fork until moist crumbs form. Sprinkle over plums.
Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Yield: 12-15 servings.

Nutritional Facts 1 serving (1 piece) equals 237 calories, 10 g fat (6 g saturated fat), 43 mg cholesterol, 80 mg sodium, 33 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Plum Streusel Kuchen in Taste of Home June/July 2006, p41

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Plum Streusel Kuchen

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Reviewed on Oct. 11, 2012 by purplelirpa

This recipe turned out amazing! I used exactly the quantities instructed and I didn't have any trouble with runniness or undercooked crust like a previous comment suggested.

Reviewed on Jul. 01, 2012 by sgendrich

This recipe was perfect, and was exactly how my German grandmother made her kuchen. It was exactly as the recipe stated, and not runny as the previous comment had suggested. Thank you so much for a great recipe.

Reviewed on Aug. 15, 2011 by keverwann

The batter was so thin that I poured, not "press"ed, it into the pan. Then, the topping was also mostly liquid; I had to goop it onto the plums, it did not sprinkle at all. I think I'll leave out the liquid from the topping and use less in the batter/dough next time.

Additionally, it took an extra 10 minutes to cook the cake and the topping was still raw.

It did taste alright though.