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


  • 1. In a large bowl, combine the flour, sugar and baking powder; cut in shortening until mixture resembles fine crumbs. In another bowl, beat egg and cream; add to crumb mixture, tossing gently with a fork until mixture forms a ball.
  • 2. Press dough into a greased 13-in. x 9-in. baking dish. Arrange plums over crust.
  • 3. For topping, in a 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 lightly browned. Yield: 12-15 servings.

Nutritional Facts

1 piece: 237 calories, 10g fat (6g saturated fat), 43mg cholesterol, 80mg sodium, 33g carbohydrate (15g sugars, 1g fiber), 3g 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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