Monday, September 6, 2010

Day 248: Plum Streusel Kuchen

For the first time in several years my plum tree is absolutely loaded with fruit.  Usually a late frost will kill everything or the wind blows the all off the tree.  The only problem with having several bushels of plums is what to do with them.  Most get eaten fresh, some made into jam, and now some will get made into this cake.  I've already made this a couple of times, and it never lasts long.  Its a very simple recipe and I wasn't sure how it would taste since there aren't any spices in this at all, not even salt.  We were all pleasantly surprised.  I found this one in a Taste of Home magazine (again!)

Plum Streusel Kuchen
12" dutch oven

2 cups flour
1/4 cup sugar
2 tsp. baking powder
2 Tbs. shortening
1 egg
1 cup heavy cream (I used half and half)
6 fresh plums, halved and sliced


2/3 cup flour
2/3 cup sugar
2 Tbs. cold butter
2 Tbs. heavy cream (I used half and half)

In a large bowl, combine the flour, sugar and baking powder;  cut in shortening until mixture resembles fine crumbs.  In another bowl, beat the egg and cream; add to the crumb mixture, tossing gently with a fork until mixture forms a ball.  Press into a well greased dutch oven and arrange the plums over the crust.
For the topping, in a bowl , combine flour and sugar; cut in butter until mixture resembles fine crumbs.  Add cream, mixing gently with a fork until moist crumbs form.  Sprinkle over plums.  Bake at 350° for 35-40 minutes or until lightly browned.  Serves 12.

The Finished Product

The Review

This was really yummy!  Like I said, it has no spices at all, and I was very tempted to add some cinnamon or allspice or nutmeg, but I'm glad I didn't.  This recipe really showcases the wonderful taste of the plums and it would be a shame to ruin that with too many spices.  I'll probably make this everyday until the plums are gone!  :)  It is also really beautiful.  The color of the plums is pretty against the white cake.  This ones a keeper!  Grade A.


  1. Toni: How do you get the degree mark on the temperature?
    I have been down to Page Az. for a week. Now I have to get bake to the blog.

  2. Ron, you hold the alt key and press 0176. Its one of my best blogging discoveries! :)

  3. Thanks Toni. I will try it and if I get it right, you will see it no my next blog.

  4. Have you tried this with any other fruit? Apples?

  5. Megan--I haven't tried anything but plums, but I see on reason it wouldn't work. Give it a try and let me know how it turns out.

  6. I made this on a campout with a couple alterations -- it turned out delicious by the way.

    1. Used white wheat flour instead of the white flour - gave the the kuchen a nice tan color and a delicious flavor.
    2. Reduced the baking powder to 1 tsp and added half a tsp of baking soda - prep for next step
    3. Substituted buttermilk for the cream - gave the kuchen a refreshing tart flavor.
    4. Used frozen mixed berries in place of the plums - plums weren't in season.

    Thanks for the recipe

    1. Sounds yummy! I need to try it with other fruits too!


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