A fond memory of my childhood was when my mother would make Plum Küchen. The aroma of the dark blue plums baking together with their sugary topping would bring me running. Although it is traditionally a German dessert, we often ate it for a breakfast treat, served warm out of the oven with a cold glass of milk. My mother originally learned the recipe from her mother and I’ve now passed the tradition on to my children. A very simple dessert prepared in less than 30 minutes, Plum Küchen may become a traditional favorite of your family’s too.
I prefer to use Italian blue plums but other plums and stone fruit such as peaches, nectarines and blueberries work well too.
plum küchen fresh from the oven
serve warm with a dollop of whipped cream or just plain – simply delish!
recipe: plum küchen
prep time: 20 min
cook time: 40 min
serves: about 10
1 1/2 cups all purpose flour
2 tablespoons baker’s sugar
1 1/2 teaspoons baking powder
1 stick (8 tablespoons) unsalted butter, room temperature
2 tablespoons milk
2 large eggs
15-20 Italian plums or 10 large dark plums, sliced
1 cup sugar
2 tablespoons flour
4 tablespoons melted butter
preheat the oven to 400 degrees F.
for the pastry
Sift flour, sugar and baking powder together in a small bowl.
Place mixture in the bowl of a food processor, add the butter and pulse 5 to 6 times until texture resembles pea size crumbs.
In a small bowl, combine egg and milk.
Remove the lid of the food processor and add the egg and milk mixture. Pulse until dough is smooth, about 30 seconds.
Press mixture into a or 9 or 10 inch tart pan or a 13 x 9 x 2 inch baking pan.
Arrange the plum slices on top of the prepared crust in an attractive pattern.
for the topping
In a small bowl, combine the sugar, flour and butter together.
Sprinkle the topping mixture evenly over the plums.
Bake until edges are golden brown and when tester inserted into center of cake comes out clean.
Transfer pan to rack and cool for about 1 hour. Slice into wedges and serve warm.