Comments on: Plum Kuchen

By: Marilyn

Marilyn — Wed, 03 Mar 2010 03:57:48 +0000

Plum kuchen is a staple in my German-heritage family. We use the European plums (e.g. Stanley, Italian or Damson varieties) which do not have bitter skins. The Japanese plums (e.g. Shiro) are not as good for baking.

We’d use your sweet yeast bread as a base, then put the plums on top in neat rows, cut side down. Drizzle with melted margarine, and sprinkle with sugar. The sugar forms a delicious crust.

Thanks for the recipe – I’ll try it “right side up” rather than “upside down” when I make it!

By: Jenny

Jenny — Tue, 02 Feb 2010 18:41:03 +0000

You seriously rock. I saw this recipe in Gourmet magazine and thought it looked beautiful and wondered how I could adapt it to be vegan-friendly. You are awesome!

By: Charlot

Charlot — Wed, 20 Jan 2010 04:33:43 +0000

I love raw foods and I’m a diet conscious… :P
Just to share what I’ve learned from a respective editor James Reno for
Raw-Food-Repair.com
Raw Food Diet Made Easy! Feel free to visit the site!

By: happy belated x-mas « Vegtastic Voyage

happy belated x-mas « Vegtastic Voyage — Thu, 31 Dec 2009 19:37:40 +0000

[...] dessert, I used Vegan Yum Yum’s veganized Gourmet recipe for plum kuchen, with cherries and apples instead of plums. It’s a yeasted cake so if you’re [...]

By: Isa Lourenço

Isa Lourenço — Wed, 25 Nov 2009 12:08:56 +0000

I usually follow your blog that I like!
I made this cake and love at home!

http://paladaresdaisa.blogspot.com/2009/09/bolo-de-ameixa.html

By: Jutta

Jutta — Wed, 25 Nov 2009 01:29:46 +0000

Oops, make the last sentence “I make a BIG” pan of it at a time.

Also, instead of using sour cream mixture, can use vegan vanilla pudding. You can make a vegan pudding ,the blancmange homemade version, by mixing
1/2 c sugar
2 Tbsp corn starch or similar
1/4 tsp salt
1 2/3 c rice milk

Combine dry ingredients in microwaveable dish (I use 1 or 2 quart glass pan), stir in rice milk till smooth.
Zap at High for 3 min.
Stir. Zap for 3 more min, stirring after each minute.

Blend in 2 Tbsp. margarine or vegan “butter”
and 1 tsp vanilla.
Let cool. So easy.
I’m a pudding fan so I make this all the time. Chocolate version: Add 1 1/2 squares semi sweet chocolate OR 2 Tbsp cocoa to the dry ingredients, before adding milk.

By: Jutta

Jutta — Wed, 25 Nov 2009 01:09:38 +0000

Thanks for all the delish recipes. Just made the green fried tomatoes.
I make Pflaumenkuchen, also Cherry, using the same recipe for both.
Your upside-down version looks nice and easy.
My version is right-side-up, namely: spread yeast dough into greased pan, layer w. “sour cream” mix, then pitted fruit, sprinkle w/sugar, and then –
an extra, DELICIOUS touch (especially fitting w /the cherry version):
Last layer is Streusels – mix vegan “butter” or margarine w/ sugar and enough flour to where you can tear off bits without it sticking to your fingers too much. Cover fruit with those streusels and the “piece de resistance” – drum roll-
Intersperse streusels with bits of ALMOND PASTE ( which is a marzipan base ingredient, readily available most good stores).
Bake ca. 35 – 40 min.

Never met anyone didn’t love it.
Since it is labor-intensive I make a pan of it at a time and freeze some for later. Works well.
Btw, my home town is ULM, Germany :)

By: Donna

Donna — Mon, 16 Nov 2009 22:06:41 +0000

Thanks for the recipe. I also have a suggestion to eliminate the
bitterness that you refer to from the plum skins… just blanche the plums before using them and remove the skins before adding them
to the recipe. I would suggest doing the same for any fruit with a
thin skin like that as well. IE: peaches, apples, pears, etc. Blanching
gives a smoother texture to the fruit filling as well. :)

By: babyturtel

babyturtel — Thu, 29 Oct 2009 17:30:06 +0000

sure wished there was a way to take a picture of my
plumen kuchen.
Thank you for letting me have fun to bake the kuchen.
and eat it to

By: babyturtel

babyturtel — Thu, 29 Oct 2009 17:15:24 +0000

I have baked the plumen kuchen,had a hard time waiting for the kuchen to cool.
Tasted it–and I like it alot.
Thank you for the recipy