Comments on: plum kuchen

By: Culinspiration

Culinspiration — Sun, 04 Oct 2009 15:14:06 +0000

I'm in Berlin and plum Kuchen is all the rage here in the summer. As some commenters have mentioned, here they usually bake it with the fruit on top of a slightly-sweet yeast dough. I'm with you though and prefer to make inverted plum cake. Yum! And so pretty.

By: deb

deb — Sun, 06 Sep 2009 20:45:54 +0000

I can’t imagine why it would matter. The standing mixer is just more robust.

By: Laura

Laura — Sun, 06 Sep 2009 20:18:53 +0000

Do you think the kind of mixer– hand-held or standing– makes a difference? This sounds incredibly appealing, but I don’t want to beat the batter by hand for ages in the temporary absence of a standing mixer.

By: Amanda

Amanda — Thu, 27 Aug 2009 03:28:34 +0000

Where I lived in the south of Chile, the German immigrants have made kuchen famous. This recipe took me right back to my days of wandering past small bakery windows full of raspberry and strawberry kuchens. I’m looking forward to trying it!

By: Kiran

Kiran — Tue, 25 Aug 2009 23:39:33 +0000

Deliciousness :) I love the photos – they scream with “drooling” effects ;)

By: Amy

Amy — Sun, 23 Aug 2009 17:45:01 +0000

I lived in Germany for 3 1/2 years. I love the food. Making this Kuchen brought me right back. I loved it. I’m officially addicted to this site.

By: Sarah

Sarah — Sat, 22 Aug 2009 15:56:35 +0000

I’m on my third batch of yeast and it will not foam. I don’t know what I’m doing wrong. I want to make this cake. I even made homemade yogurt to put in it. Help!!

By: jules p

jules p — Thu, 20 Aug 2009 18:18:39 +0000

wow…that looks like a great recipe.

By: Sabine

Sabine — Tue, 18 Aug 2009 06:08:10 +0000

Hi there! I don´t want to be just the next German to tell you, that this cake is not really authentic. :o) It undoubtedly must be delicious (as all of your recipes I tried tourned out to be absolutely adorable!)
But if you´re interested in a German “Please bake it again and again!”-grandma-Pflaumenkuchen with a taste-intensifying hazelnut-bonus….just let me know! :o)

And by the way: thank you so much for the carrot cake recipe!!! Best carrot cake ever!!!

Sabine

By: deb

deb — Thu, 13 Aug 2009 21:24:32 +0000

I had no trouble fitting mine in an 8×8 (and I let mine rise an hour too long!). That said, it sounds like you either had some hyperactive yeast, a super-warm kitchen or (if you are in Colorado) perhaps an interaction with the altitude that made it rise super-fast.

I kept mine wrapped in foil in the fridge, and although I had expected it to be stale and ick the second day (the recipe itself warns it is best on the first day) mine was incredibly moist. I think I lucked out.