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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.
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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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.
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.
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