Fresh Plum Kuchen
In late summer when plums are in season, this tender fruit-topped cake is delicious. Arrange the plum slices in circles on the top for an extra appealing finish. For variety, why not try fresh pear or apple slices instead?
Time: Prep 20 mins, Bake 40 mins, and chilling
1/4 cup butter, softened
3/4 cup sugar
1 cup all-purpose flour
1 teaspoon baking powder
1/4 cup milk
1 teaspoon grated lemon peel
2 cups sliced fresh plums (about 4 medium)
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
In a small bowl, cream butter and sugar until light and fluffy. Beat in eggs.
Combine flour and baking powder. Add this to the creamed mixture alternately with milk, beating well after each addition. Add lemon peel.
Pour into a greased 10-inch springform pan. Arrange plums on top, overlapping slices. Gently press into batter. Sprinkle with brown sugar and cinnamon.
Place pan on a baking sheet. Bake at 350 degrees for 40-50 minutes or until top is golden and a toothpick inserted near the centre comes out clean.
Cool for 10 minutes. Run a knife around the edge of the pan: remove sides.
Cool on a wire rack.
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