This is a German custard cake with plums that I've been making for years. It's delicious served warm, but cooled to room temperature will taste just as good. Keep leftovers in the fridge, if you have any.
Looks and tastes great. I over-cooked it by about 5 mins but it was still good. Next time I will make a bit more custard as this top layer shrank when cooled. - 02 Aug 2016
My friends mother made a plum kuchen when we were kids and nothing can beat her recipe but this comes close enough to earn my 5 stars! As far as the custard part of it...it's not supposed to have alot of custard which would, in my opinion make it way to rich. It is supposed to be a more simple, light dessert. That's the way she says they made it when she grew up in switzerland. - 22 Aug 2006 (Review from Allrecipes US | Canada)
I used a bunt pan, sugar coated the plums, and double up on the custard but used light cream instead of heavy cream. This is great recipe easy to make, and cake part turned out nice and moist. So I give it a 5 star - 15 Sep 2007 (Review from Allrecipes US | Canada)