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Fresh Plum Kuchen

In late summer when plums are in season, this tender fruit-topped cake is delectable! The plum slices look so appealing arranged in circles on top. For variety, I sometimes substitute fresh pear or apple slices instead. —Anna Daley, Montague, Prince Edward Island
  • Total Time
    Prep: 20 min. Bake: 40 min. + cooling
  • Makes
    12 servings

Ingredients

  • 1/4 cup butter, softened
  • 3/4 cup sugar
  • 2 large eggs, room temperature
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 cup 2% milk
  • 1 teaspoon grated lemon zest
  • 2 cups sliced fresh plums (about 4 medium)
  • 1/2 cup packed brown sugar
  • 1 teaspoon ground cinnamon

Directions

  • In a small bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs. Combine flour and baking powder; add to the creamed mixture alternately with milk, beating well after each addition. Add lemon zest. Pour into a greased 10-in. springform pan. Arrange plums on top; gently press into batter. Sprinkle with brown sugar and cinnamon.
  • Place pan on a baking sheet. Bake at 350° for 40-50 minutes or until top is golden and a toothpick inserted in the center comes out clean. Cool for 10 minutes. Run a knife around edge of pan; remove sides. Cool on a wire rack.
Nutrition Facts
1 piece: 185 calories, 5g fat (3g saturated fat), 46mg cholesterol, 89mg sodium, 33g carbohydrate (24g sugars, 1g fiber), 3g protein.
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