Comments on: plum kuchen

By: Sadie

Sadie — Sat, 12 May 2012 18:33:36 +0000

My first attempt at this recipe tastes delicious, but it turned out a bit denser and not as lovely and fluffy as yours appears in the picture … maybe my yeast was sub-par, or my kitchen was too cold during the rising (this chilly English May isn’t helping…). Also, the batter was quite dry and difficult to mix – it kept sticking to my hand-mixer in one huge clump. Not sure where I went wrong. But delicious nonetheless!

By: vera@growntocook

vera@growntocook — Thu, 03 May 2012 04:31:13 +0000

I am not sure about German recipes (although they tend to be close to ours) but the Czech plum kuchen has a higher fruit to dough ratio and streusel topping. It’s one of my favourite cakes of all time, here’s the recipe from my childhood: http://www.growntocook.com/?p=193

By: Sybille

Sybille — Tue, 27 Mar 2012 19:16:47 +0000

Your recipe sounds very good, although I never came across an inverted Plum kuchen or Zwetschgendatschi as we call it in Germany.
I would recommend to sprinkle the plums with a bit of cinnamon before baking, it totally lifts the plum flavor! You get that a lot here in Germany, together with streusel!

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