Plum Kuchen


This German delight is full of cream and plums and is very good with a cup of excellent coffee.


  • 115g/4oz brown flour
  • pinchof baking powder
  • 85g/3oz butter, softened
  • 25g/1oz ground almonds
  • 85g/3oz brown sugar
  • 1 tbsp cinnamon
  • 750g/lb ripe Victoria plums, cut in half and stoned
  • 2 egg yolks
  • 150ml/¼ pint sour cream


Sift the flour and baking powder into a bowl, rub in the softened butter, add the almonds and 55g/2oz of the brown sugar, mix. Press the mixture firmly into a buttered 20–23cm/8-9in flan tin. Arrange the plums, flesh side down, to cover the mixture closely. Sprinkle with cinnamon and the remaining sugar. Bake in a preheated oven at 190°C/375°F/Gas 5 for 20–25 minutes.

In the meantime beat the egg yolks with the sour cream and when the plums have been brought out of the oven pour this mixture over the plums and then bake for a further 40 minutes, at the same temperature.