Plum Kuchen

Handed down from German ancestors this is a cake thickly coated with cinnamon and sugar, perfect for Kaffee-und-Kuchen time. It tastes even better the day after…


  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • pinch of salt
  • 1 cup granulated sugar plus 1 to 2 tablespoon (depending on sweetness of plums)
  • 1/2 cup (115 grams) unsalted butter, softened
  • 2 large eggs
  • 12 purple Italian plums, halved and pitted
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon or tablespoon ground cinnamon


  1. Heat oven to 350°F.
  2. Sift or whisk together flour, baking powder and salt in a medium bowl.
  3. In a larger bowl, cream butter and 1 cup sugar together with an electric mixer until fluffy and light in color.
  4. Add the eggs, one at a time and scraping down the bowl, then the dry ingredients, mixing until just combined. 
  5. Spoon batter into a greased 9-inch springform pan and smooth the top.
  6. Arrange the plums, skin side up, all over the batter, covering it.
  7. Sprinkle the top with lemon juice, then cinnamon, then remaining sugar. 
  8. Bake until cake is golden and a toothpick inserted into a center part of the cake comes out free of batter, about 45 to 50 minutes.
  9. Cool on rack and leave it covered at room temperature overnight as this cake is even better on the second day

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