Fresh Plum Kuchen
In late summer when plums are in season, this tender fruit-topped cake is delectable! The plum slices look so appealing arranged in circles on top. For variety, I sometimes substitute fresh pear or apple slices instead. —Anna Daley, Montague, Prince Edward Island
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 10
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- 1/4 cup butter softened
- 1 cup all-purpose flour
- 1/2 cup packed brown sugar
- 2 large eggs
- 1 teaspoon grated lemon zest
- 3/4 cup sugar
- 1/4 cup whole milk
- 2 cups sliced fresh plums (about 4 medium)
- Carbohydrate 20.8919873443653 g
- Cholesterol 97.2041666815507 mg
- Fat 6.81271442254045 g
- Fiber 0.496760003186159 g
- Protein 4.12193066775492 g
- Saturated Fat 3.6141329619815 g
- Serving Size 1 1 -12 servings. (69g)
- Sodium 4417.30001225751 mg
- Sugar 20.3952273411792 g
- Trans Fat 0.704016350454089 g
- Calories 160 calories
In a small bowl, cream butter and sugar until light and fluffy. Beat in eggs. Combine flour and baking powder; add to the creamed mixture alternately with milk, beating well after each addition. Add lemon zest. Pour into a greased 10-in. springform pan. Arrange plums on top; gently press into batter. Sprinkle with brown sugar and cinnamon. , Place pan on a baking sheet. Bake at 350degrees for 40-50 minutes or until top is golden and a toothpick inserted in the center comes out clean. Cool for 10 minutes. Run a knife around edge of pan; remove sides. Cool on a wire rack.
