Fresh Plum Kuchen Recipe
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Fresh Plum Kuchen Recipe

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In late summer when plums are in season, this tender fruit-topped cake is delectable! The plum slices look so appealing arranged in circles on top. For variety, I sometimes substitute fresh pear or apple slices instead. —Anna Daley, Montague, Prince Edward Island
TOTAL TIME: Prep: 20 min. Bake: 40 min. + cooling
MAKES:10-12 servings
TOTAL TIME: Prep: 20 min. Bake: 40 min. + cooling
MAKES: 10-12 servings


  • 1/4 cup butter, softened
  • 3/4 cup sugar
  • 2 eggs
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 cup milk
  • 1 teaspoon grated lemon peel
  • 2 cups sliced fresh plums (about 4 medium)
  • 1/2 cup packed brown sugar
  • 1 teaspoon ground cinnamon

Nutritional Facts

1 piece: 185 calories, 5g fat (3g saturated fat), 46mg cholesterol, 89mg sodium, 33g carbohydrate (24g sugars, 1g fiber), 3g protein


  1. In a small bowl, cream butter and sugar until light and fluffy. Beat in eggs. Combine flour and baking powder; add to the creamed mixture alternately with milk, beating well after each addition. Add lemon peel. Pour into a greased 10-in. springform pan. Arrange plums on top; gently press into batter. Sprinkle with brown sugar and cinnamon.
  2. Place pan on a baking sheet. Bake at 350° for 40-50 minutes or until top is golden and a toothpick inserted near the center comes out clean. Cool for 10 minutes. Run a knife around edge of pan; remove sides. Cool on a wire rack. Yield: 10-12 servings.
Originally published as Fresh Plum Kuchen in Country Woman July/August 2000, p31

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Reviewed Sep. 9, 2013

"I had an abundance of plums and peaches to use so I tried 4 different kuchen recipes that I found online. This one was by FAR the best! I served it to company and I was a star! I used both plums and peaches and it looked pretty :). I want to make another one and freeze it."

Reviewed Oct. 18, 2009

"very good"

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