Snack · Breakfast
Plum Kuchen
A German-style plum cake: a soft butter cake topped with rows of plums and cinnamon sugar.
⏱ 1 hr 25 min (20 min prep, 45 min cooking, 20 min waiting)
🍽 Serves 9 · 1 square
make aheadfreezer friendly
vegetarian
ContainsMilk, Eggs, Wheat. Check the labels on what you buy; brands differ.
Ingredients
Cake
- 8 tbsp Butter, salted, softened
- ⅔ cup Granulated sugar
- 2 Eggs, large
- 1 tsp Vanilla extract
- 1½ cup All-purpose flour
- 1½ tsp Baking powder
- ¼ tsp Table salt
- ⅓ cup Whole milk
Topping
- 8 Plums, halved, pitted and cut in quarters
- 2 tbsp Granulated sugar
- ½ tsp Ground cinnamon
Nutrition
Nutrition coming: the USDA numbers for these ingredients are being added.
Steps
You’ll need: 9x9-inch baking pan, mixing bowls, electric mixer or whisk.
- Heat the oven to 350°F. Grease and flour the pan.
- Beat the butter and sugar until fluffy. Beat in the eggs one at a time, then the vanilla.
- Mix the flour, baking powder and salt. Add to the butter mixture in two parts, alternating with the milk, mixing just until smooth.
- Spread the batter in the pan. Press the plum pieces into the top, skin side down, in tight rows.
- Mix the sugar and cinnamon and sprinkle over. Bake 40 to 45 minutes, until a toothpick in the cake part comes out clean. Cool 20 minutes before cutting.
Make aheadKeeps 2 days at room temperature, covered, or 4 days in the fridge.
❄️ FreezerFreeze squares wrapped well for up to 3 months.
🧒 With kidsKids can press the plums into the batter in rows.
Dairy-free swapUse dairy-free butter and a plant milk.
Gluten-free swapUse a gluten-free flour blend.
An original Teddy Rook Book recipe. Nutrition is estimated from USDA FoodData Central and changes with brands and portions.