Comments on: plum kuchen

By: Heather

Heather — Fri, 23 Sep 2011 21:20:34 +0000

I’ve made this twice in the past week – it’s great! Thank you. I found the 9 inch pan works best for better plum to cake ratio.

By: Gitti

Gitti — Fri, 23 Sep 2011 07:20:11 +0000

This cake is unbelievably delicious and so gorgeous! I’ve always wanted to make plum kuchen because my father is of Jewish German descent and always told me about his mother’s plum kuchen. I’m using the Italian/presidential plums (they’re in season) and so beautiful. Thank you so much for posting this recipe!Huge fan!

By: Teresa

Teresa — Tue, 02 Aug 2011 13:56:43 +0000

I made this with yellow plums over the weekend and it’s scrumptious! I let it rise the second time in the fridge for about 4 hours, which worked great. Through some kitchen magic, the finished product smells and tastes (barring the texture) almost exactly like a fruit-and-cheese danish. It’s heavenly!

By: Johanna VL

Johanna VL — Thu, 07 Apr 2011 02:01:22 +0000

Looks like a great recipe! I’ll be sure to try it when plums are in season :)

By: Ginger

Ginger — Sat, 12 Feb 2011 18:36:47 +0000

It looks delicious, but it needs streusel on top. As well, my mom never adds sugar to the fruit, and always puts it on top (pressing it in to the dough slightly). The fruit (be it plums, peaches, apples, or apricots) gets properly baked and caramelized slightly. Yum!

By: Chloe

Chloe — Wed, 08 Sep 2010 03:57:26 +0000

Absolutely one of the best cakes I’ve ever tasted. I made it with extremely sour plums, but the sugar knocked them down to just pleasantly tart, and the cake part was almost like a doughnut. I, as usual, ate way too much of it. It tastes even better out of the fridge.

By: Francheska

Francheska — Sun, 08 Aug 2010 19:39:30 +0000

I just finished making this, tastes nice with yogurt! but I don’t know if it’s because it’s still hot but it’s kinda gummy

By: tracie

tracie — Tue, 20 Jul 2010 21:19:07 +0000

Just wanted to say I made this Sunday with great success! I used low-fat plain organic yogurt and Splenda and the recipe held up just great. Not sure anyone will be reading these comments, but wanted to share just in case. Thanks Deb for another yummy recipe!

By: Arielle

Arielle — Fri, 02 Jul 2010 18:42:12 +0000

I made this the other day with cherry plums a friend and I spent the day picking. It was well loved by my housemates, who are also currently enjoying your corniest corn muffins, which are perfect by the way.

By: vivien

vivien — Fri, 02 Apr 2010 14:48:08 +0000

just wanted to mention that “Kuchen” is the translation for “cake” and doesn’t mean a specific kind of cake, like you wrote, “a general name for a type of sweet, yeasted cake, usually served with coffee”.