Almond Plum Kuchen Recipe
Almond Plum Kuchen Recipe photo by Taste of Home

Almond Plum Kuchen Recipe

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Meet the Cook: You'll find this dessert both easy and very tasty. Everyone who tries it comments on how the orange and plum flavors go together so well and complement each other. We like it best when it is served warm with ice cream. -Norma Enders, Edmonton, Alberta
TOTAL TIME: Prep: 20 min. Bake: 55 min.
MAKES:12 servings
Contest Winning Test Kitchen Approved
TOTAL TIME: Prep: 20 min. Bake: 55 min.
MAKES: 12 servings


  • 1-1/2 cups all-purpose flour
  • 3/4 cup packed brown sugar
  • 1/2 cup ground almonds
  • 1 tablespoon grated orange peel
  • 3/4 cup cold butter
  • 3 eggs
  • 3/4 cup sugar
  • 1/2 cup all-purpose flour
  • 1/2 cup ground almonds
  • 1 tablespoon grated orange peel
  • 1/2 teaspoon baking powder
  • 7 to 8 cups quartered fresh plums
  • 1/4 cup sugar
  • 1/4 cup all-purpose flour
  • 1/4 cup butter, softened
  • 1/2 cup sliced almonds

Nutritional Facts

1 serving (1 each) equals 477 calories, 23 g fat (10 g saturated fat), 94 mg cholesterol, 193 mg sodium, 63 g carbohydrate, 4 g fiber, 7 g protein.


  1. In a large bowl, combine the first four ingredients; cut in butter until the mixture resembles coarse crumbs. Press into a greased 13-in. x 9-in. baking dish. Bake at 375° for 15 minutes.
  2. Meanwhile, in a large bowl, beat eggs and sugar until thick and lemon-colored, about 5 minutes. Stir in flour, almonds, orange peel and baking powder. Arrange plums over crust; pour egg mixture over plums.
  3. Combine the first three topping ingredients; sprinkle over filling. Top with almonds. Bake for 40-45 minutes or until golden brown. Yield: 12 servings.
Originally published as Almond Plum Kuchen in Country Woman March/April 1999, p33

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Reviewed Aug. 29, 2012

"I have made this recipe several times. It was my late husband's favorite dessert. Family and friends enjoyed it. Of course, it helps when you have a couple of plum trees in your

backyard. It definitely deserves 5 stars, in my opinion."

Reviewed Sep. 16, 2008

"Recipe is okay but not worth 5 stars."

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