Plum Kuchen

Contributed By: Kay Davis


20 Italian purple plums pitted and quartered
The pastry
2 C flour
1 C sugar
6 oz. softened unsalted butter
1 large egg
1 tsp. pure vanilla
2 Tb. milk
Preheat oven to 400. Butter and flour 2 8-in. cake or springform pans.
Combine flour and sugar and cut the butter into the flour mixture.
Combine the egg, milk and vanilla and add to the flower-butter mixture.
Add extra flower if necessary to make a smooth dough.
Divide the dough in half and pat each half into the bottom and sides of each pan.
Place the plums in each pan.
The custard:
2 egg yolks, beaten
1 Tb. Milk
4 Tb. sugar
Combine the 3 ingredients and pour over the plums.
The streusel:
1 C flour
C sugar
C unsalted softened butter
1 tsp. freshly grated lemon peel
Combine the above into a crumbly mixture. Scatter over the custard and place the kuchen in the oven.


Bake ten minutes at 400, reduce heat to 375 and bake an additional 35 to 40 minutes.

Cool the kuchen on a rack, remove from pans when cool and serve on a cake plate. Ten to twelve servings.

If serving to smaller number, the second kuchen may be cooled, well wrapped and frozen for later use.

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