Rustic Plum Kuchen with Jammy Baked Fruit

Why You’ll Love This Recipe

• Classic European-style coffee cake: a tender, lightly sweet yeast base with a jammy blanket of baked plums.
• Not too sweet, so it works equally well for breakfast, afternoon coffee, or dessert.
• Very forgiving dough and simple shaping, perfect even if you are new to baking with yeast.
• Flexible: use Italian prune plums in late summer or any firm red or black plums year-round.

Grocery List

• Produce: 2 lb (900 g) ripe but firm plums, 1 lemon (if using zest/juice).
• Dairy: Whole or 2% milk, unsalted butter, 1 large egg, optional heavy cream or ice cream.
• Pantry: All-purpose flour, granulated sugar, brown sugar, active dry or instant yeast, vanilla extract, fine salt, ground cinnamon, coarse sugar, powdered sugar (optional).

Full Ingredients

For the Yeast Dough Base

• 2 1/4 teaspoons (7 g) instant or active dry yeast (1 standard packet)
• 3/4 cup (180 ml) whole or 2% milk, warmed to 105–115°F (40–46°C)
• 1/4 cup (50 g) granulated sugar
• 2 1/4 to 2 1/2 cups (290–320 g) all-purpose flour, plus extra for dusting
• 1/2 teaspoon fine sea salt
• 1 large egg, at room temperature
• 6 tablespoons (85 g) unsalted butter, melted and cooled until just warm
• 1 teaspoon pure vanilla extract
• Optional: finely grated zest of 1 lemon (about 1 tablespoon)
• Neutral oil or soft butter for greasing bowl and pan

For the Plum Topping

• 2 pounds (900 g) ripe but firm plums (Italian prune plums, red, or black), halved and pitted
• 1/3 cup (65 g) granulated sugar
• 2 tablespoons (25 g) light or dark brown sugar, packed
• 1 teaspoon ground cinnamon
• 1–2 teaspoons freshly squeezed lemon juice (to brighten the flavor)

For Finishing

• 1–2 tablespoons coarse sugar (turbinado or Demerara) for sprinkling
• Optional: powdered sugar, for dusting just before serving
• Optional: lightly sweetened whipped cream or vanilla ice cream, for serving

Step-by-Step Instructions

Step 1: Proof the yeast

In a small bowl or measuring jug, warm the milk to 105–115°F (40–46°C). It should feel warm but not hot to the touch. Stir in the yeast and 1 tablespoon of the granulated sugar (taken from the 1/4 cup). Let the mixture stand for 5–10 minutes until it looks foamy and slightly expanded. If the surface stays completely still, your yeast may be inactive; in that case, start over with fresh yeast.

Step 2: Make the soft dough

In a large mixing bowl, whisk together the remaining granulated sugar, salt, egg, melted butter, vanilla, and lemon zest (if using). Pour in the foamy yeast mixture and whisk until fairly smooth. Add 2 1/4 cups (290 g) of flour and stir with a wooden spoon or spatula until a shaggy dough forms.

Turn the dough out onto a lightly floured surface and knead for 5–7 minutes, adding only as much of the remaining 1/4 cup (30 g) flour as needed to keep it from sticking badly. The dough should become smooth, elastic, and slightly tacky but not wet. If using a stand mixer, knead with a dough hook on medium-low speed for about 5 minutes, scraping down if needed.

Step 3: Let the dough rise

Lightly grease a clean bowl with oil or soft butter. Shape the dough into a ball, place it in the bowl, and turn it once to coat lightly with fat. Cover the bowl with a clean kitchen towel or plastic wrap. Let the dough rise in a warm, draft-free spot until doubled in size, about 60–75 minutes depending on room temperature.

Near the end of the rising time, prepare your baking pan by greasing a 9×13-inch (23×33 cm) pan with butter or oil.

Step 4: Prepare the plums

While the dough rises, rinse and dry the plums. Cut them in half and remove the pits. For larger plums, cut each half into 2 wedges (so each plum becomes 4 pieces). Place the plums in a large bowl and sprinkle with granulated sugar, brown sugar, cinnamon, and lemon juice. Gently toss to coat. Set aside at room temperature; the plums will release some juices that will turn jammy in the oven.

Step 5: Press the dough into the pan

Once the dough has doubled, gently punch it down to release excess gas. Transfer it to the prepared 9×13-inch pan. Using your fingertips, press and stretch the dough evenly across the bottom of the pan, pushing it slightly up the sides if you like a bit of a crust edge. If the dough resists stretching, let it rest for 5 minutes and then continue. Cover the pan loosely and let the dough rest for another 15–20 minutes while you preheat the oven to 350°F (175°C), with a rack in the center position.

Step 6: Arrange the plums and bake

Uncover the dough. Arrange the plums tightly over the surface, cut side up, slightly overlapping and pressing them just gently into the dough so they sit snugly. Spoon any juices left in the bowl over the plums. Sprinkle the top evenly with the coarse sugar.

Transfer the pan to the preheated oven and bake for 35–40 minutes, until the edges of the dough are deep golden, the center feels set when gently pressed, and the plums are bubbling and soft. A few deeply caramelized edges around the fruit are perfect.

Step 7: Cool and serve

Remove the plum kuchen from the oven and place the pan on a wire rack. Let it cool for at least 20–30 minutes to allow the juices to thicken and the crumb to set. Serve warm or at room temperature, cut into squares. Dust with powdered sugar just before serving, if desired, and add a spoonful of whipped cream or a scoop of vanilla ice cream for a more dessert-like presentation.

Pro Tips

• Choose the right plums: Italian prune plums are traditional and hold their shape beautifully, but any ripe, firm red or black plums work. Avoid very soft plums, which can become mushy and watery.
• Soft, not stiff dough: This is a rich, tender yeast dough, so it should feel slightly tacky. Too much flour will make the base dry. Add just enough flour so it is handleable and smooth.
• Keep the milk warm, not hot: Overly hot milk can kill the yeast. Aim for pleasantly warm bath water temperature; if you can hold your finger in it comfortably for several seconds, it is about right.
• Pack the fruit in tightly: It may look like too many plums, but they shrink in the oven and create that luscious, jammy layer that makes kuchen special.
• Let it cool briefly before slicing: If you cut it immediately, the juices will run. A short cooling time helps them thicken and soak into the dough.

Variations

• Cake-style plum kuchen: Instead of yeast dough, use a simple butter cake batter. Cream 1/2 cup (115 g) butter with 3/4 cup (150 g) sugar, beat in 2 eggs and 1 tsp vanilla, then mix in 1 1/2 cups (195 g) flour, 1 1/2 tsp baking powder, 1/4 tsp salt, and 1/2 cup (120 ml) milk. Spread in the pan, top with plums as directed, and bake 30–35 minutes.
• Streusel-topped kuchen: Combine 1/2 cup (65 g) flour, 1/4 cup (50 g) sugar, 3 tbsp (40 g) cold butter, and a pinch of cinnamon with your fingers until crumbly. Sprinkle over the plums before baking for a crunchy topping.
• Individual plum kuchen rounds: Divide the dough into 8–10 pieces after the first rise, shape into small rounds, press into greased mini tart pans or individual rounds on a baking sheet, top with plums, and bake 18–22 minutes.

Storage & Make-Ahead

Store leftover plum kuchen, tightly covered, at room temperature for up to 1 day or in the refrigerator for up to 3 days. The fruit layer keeps it moist, so it reheats nicely. To rewarm, place slices on a baking sheet in a 325°F (165°C) oven for 8–10 minutes, or briefly microwave individual pieces.

For make-ahead prep, you can assemble the dough through the first rise, press it into the pan, cover tightly, and refrigerate for up to 12 hours. Let it sit at room temperature for 30–45 minutes before topping with plums and baking. Baked kuchen also freezes well: wrap individual slices tightly in plastic wrap and then in foil or a freezer bag and freeze for up to 2 months. Thaw overnight in the refrigerator and rewarm before serving.

Nutrition (per serving)

Approximate values per serving (1 of 12): about 260 calories; 10 g fat; 38 g carbohydrates; 3 g protein; 2 g fiber; 18 g sugars; 150 mg sodium. Values will vary based on exact ingredients and toppings used.