Custard Plum Cake

    1 hour 30 minutes

    This is a great plum cake with a layer of sweet custard on top. It's equally good served warm or cold.

    42 people made this

    Serves: 9 

    • 1 cup (125g) plain flour
    • 1 tablespoon white sugar
    • 1 teaspoon baking powder
    • 125g butter
    • 2 tablespoons thickened cream
    • 1 egg
    • 2 1/2 cups pitted and sliced plums
    • 1/2 cup (125ml) thickened cream
    • 1/2 cup (110g) white sugar
    • 1 teaspoon vanilla essence
    • 1 egg

    Preparation:30min  ›  Cook:1hour  ›  Ready in:1hour30min 

    1. Preheat oven to 180 degrees C. In a large bowl, mix flour, 1 tablespoon sugar and baking powder in a bowl. Cut in butter until mixture looks like coarse crumbs. Stir in 2 tablespoons cream and 1 egg. Press in bottom of ungreased 20cm square pan and arrange plums over the top.
    2. Bake in the preheated oven for 25 to 30 minutes. While cake is baking, combine in a bowl 1/2 cup whipping cream, 1/2 cup sugar, 1 teaspoon vanilla and 1 egg. Beat well and pour mixture over plums and bake an additional 20 to 30 minutes or until custard is set. Serve warm or cool. Store in refrigerator.

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    Reviews in English (38)


    My friends mother made a plum kuchen when we were kids and nothing can beat her recipe but this comes close enough to earn my 5 stars! As far as the custard part of's not supposed to have alot of custard which would, in my opinion make it way to rich. It is supposed to be a more simple, light dessert. That's the way she says they made it when she grew up in switzerland.  -  22 Aug 2006  (Review from Allrecipes USA and Canada)


    I used a bunt pan, sugar coated the plums, and double up on the custard but used light cream instead of heavy cream. This is great recipe easy to make, and cake part turned out nice and moist. So I give it a 5 star  -  15 Sep 2007  (Review from Allrecipes USA and Canada)


    I used Pluot Plums on the top. If your plums are getting too ripe - make this dessert. I used to make this dessert with a crumb topping - but this custard version is surprisingly good. I served it warm with vanilla ice cream. We all thought that it reminded us of deep dish rubarb pie. I guess it was the sweet and sour taste. mmm...  -  14 Sep 2003  (Review from Allrecipes USA and Canada)