Plum Kuchen

It came out so great👍.
I reduced the oven heat after the first 20mins,and let it cook slowly to exceed the 35mins.,about 50mins baking time for me.
It cooled off nicely,minimally dry bottom crust,soft middle, juicy top💃.I took it out of the pan before complete cooling as advised in one of the reviews,so as to prevent sticking to pan. Thank you.

This cake is disappointing. It's not bad, but it's not great. I expect more and better from Cooking Light. It certainly looks good: it rose beautifully and the cooked plums look jewel-like. But the cake element is dense, heavy and a little dry and the sugar glazing makes the cake too sweet, and that's after reducing the amount that I brushed over the top of the fruit following my reading of other comments. Like another reader, I'm wondering whether the 2/3 cup of sugar for the glazing is a typo. Don't bother with this recipe. It needs a complete do-over. There are other better recipes online.

On the contrary, Pflaumenkuchen is a German recipe. It's supposed to be dry in comparison to other cakes.

I reduced the amount of plums as others suggested, and should have reduced the baking time too a bit, as the cake became a bit dry. I will give it another try.

Tasted very good and was easy to make. Heeded the warning re running over and used my spring form pan. Agree that less fruit was needed to nicely cover the batter. I, too, noted the cake was a bit dry and will take out sooner next timet- as soon as I see the bubbling.

Many moons ago I tasted plum kutchen when I was in Germany...it seemed to be the dessert that was served when company came to visit...and have been looking for a comparable recipe ever since. This is it! It looks very impressive...everyone was quite sure it was from a European bakery...and tastes divine! After reading the other comments I did use a little bit less sugar in the topping, but other than that I followed the recipe to the letter.

This is so good. Even if you read the directions wrong it will still turn out great.

Great flavors...cake was a little dry.

Delicious - and I made it exactly as per the recipe. But I would definitely reduce the amount of plums - my cake ran over and created quite a mess in the oven. It was excellent served warm with ice cream.

The recipe was simple and quick to follow. I'm very picky about the amount of sugar put into my desserts, and this was a bit too much. However, even with this factor I would most definitely make this cake again for a special occasion. It's quick, easy, and its taste is absolutely divine!

My husband loved the recipe so I will be baking it again. I plan on freezing the next one - it looks like it would freeze well. I used cinnamon like some of the others mentioned instead of cardamom. I used less plums since they all wouldn't fit around the pan. I had it without ice cream but would be good with it.

very good, make sure you separate the cake from the pan immediately after baking as the sugar sticks to the pan and hardens. I also substituted ground ginger for cardamom as I did not have any and read that cardamom is part of the ginger family. I did jnot use all of the pumbs either as it looked like it was going to be too many.

Followed the recipe with two alterations- used whole wheat pastry flour and one pound of fresh plums. I typically have good results using the whole wheat pastry flour but this cake came out a tad bit dry and dense. I also think the sugar butter mixture that goes on top is a lot and could be cut on half, depending on how sweet and ripe your plums are. This cake does not have much to do with Germany. We make this traditionally as a sheet cake using a yeast dough and streusel topping.

This was outstanding! It looked so yummy when it came out of the oven I found I couldn't wait the recommended hour for it to cool so I waited half an hour and oh my gosh...don't wait the hour! Eat it warm with a scoop of low fat ice-cream! Amazing!

I think this has potential. It tastes pretty true to a traditional kuchen although I found it a little too sweet and is pretty easy to make. It took longer to cook but we had no problems with the measurements. We liked it best cold. That said, I would not make it again following the recipe exactly because the overall taste isn't worth the unhealthy aspects of the recipe. We really try to limit our refined carbs so we are pretty picky about desserts and there is just too much flour and sugar in this to justify the taste. I might try it again using almond flour, and much less sugar.

Although the cook time is 45 min, the prep was easy. I actually combined peaches and plums. Excellent served warm with vanilla ice cream for dessert or for brunch (ice cream optional). :)

Mixed a variety of peaches, apricots and plums. I didn't have cardamom, so I used a little cinnamon. I'm not sure how much 1 & 1/2 pounds are so I guestimated in my springform pan. This was very good and would have been great with a little vanilla ice cream or whip cream.

This is very similiar to the true German Version... sour and sweet (with icecream) simple and delicious !

Made this kuchen and 1 1/2 pounds of plums is WAY too much. My 9 inch pan had 1 1/2 inch sides; reducing the plums to 1 pound it still ran over the pan and made a mess in the oven. Could imagine the bigger mess had I used the full amount of plums indicated in the recipe. Think this is an error in the recipe. Try 1 1/2 cups?? The kuchen was good, despite cleaning the oven.

Loved this receipe. Used canned plums instead of fresh since I didn't have any. Will try using other fruits. Will make again.

A wonderful dessert and so easy to make! I substituted 1/2 tsp. cinnamon for the cardamom (didn't have any) and added a splash of almond extract. Served it with vanilla bean ice cream.