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Plum Streusel Kuchen Recipe

Plum Streusel Kuchen Recipe

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.
TOTAL TIME: Prep: 25 min. Bake: 35 min. YIELD:12-15 servings


  • 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, sliced
  • 2/3 cup all-purpose flour
  • 2/3 cup sugar
  • 2 tablespoons cold butter
  • 2 tablespoons heavy whipping cream


  • 1. Preheat oven to 350°. In a large bowl, combine 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.
  • 2. Press dough into a greased 13x9-in. baking dish. Arrange plums over crust.
  • 3. 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.
  • 4. Bake 35-40 minutes or until a toothpick inserted in center comes out clean. Cool on wire rack. 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.

Reviews for Plum Streusel Kuchen

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Reviewed Jul. 27, 2013

"Wonderful recipe. I substituted peaches for the plums! It was delicious. No problems with runny batter here."

Reviewed Oct. 11, 2012

"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 Jul. 1, 2012

"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 Aug. 15, 2011

"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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