Plum custard kuchen

    1 hour 30 min

    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.

    28 people made this

    Serves: 9 

    • 125g plain flour
    • 1 tablespoon caster sugar
    • 1 teaspoon baking powder
    • 110g butter
    • 2 tablespoons double cream
    • 1 egg
    • 600g pitted and sliced plums
    • 120ml double cream
    • 100g caster sugar
    • 1 egg
    • 1 teaspoon vanilla extract

    Prep:30min  ›  Cook:1hr  ›  Ready in:1hr30min 

    1. Preheat oven to 180 C / Gas 4. In a large bowl, mix flour, 1 tablespoon caster sugar and baking powder in a bowl. Cut in butter until mixture looks like coarse crumbs. Stir in 2 tablespoons cream and 1 egg. Press in bottom of an ungreased 22cm square baking dish or cake tin; arrange plums over the top.
    2. Bake in the preheated oven for 25 to 30 minutes. While cake is baking, in a bowl, combine 120ml cream, 100g caster sugar, 1 teaspoon vanilla and 1 egg. Beat well and pour mixture over plums; bake an additional 20 to 30 minutes or until custard is set. Serve warm or cool.

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    Reviews in English (37)


    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'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)

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