I’ve had this recipe for a long time. Although best served heated, it also tastes delicious when cooled to room temperature. If you have any leftovers, keep them in the refrigerator.
| Prep Time: | 30 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 30 mins |
| Servings: | 9 |
| Yield: | 1 to 9 – inch square pan |
Ingredients
- 1 cup all-purpose flour
- 1 tablespoon white sugar
- 1 teaspoon baking powder
- ½ cup butter
- 2 tablespoons heavy cream
- 1 egg
- 2 ½ cups pitted and sliced plums
- ½ cup heavy cream
- ½ cup white sugar
- 1 egg
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees F (175 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 whipping cream and 1 egg. Press in bottom of ungreased 9-inch square pan and arrange plums over the top.
- Bake in the preheated oven for 25 to 30 minutes. While cake is baking, in a bowl, combine 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.
Nutrition Facts
| Calories | 285 kcal |
| Carbohydrate | 29 g |
| Cholesterol | 91 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 11 g |
| Sodium | 135 mg |
| Sugars | 17 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |
Reviews
I made this twice, and am sharing my results, with the hope it will help someone. FIRST TIME MAKING: I followed the recipe as written except I only baked the first layer 20 mins. This is more of a thick, soft cookie base than a cake. I dampened my fingers and was able to pat the base into the pan. My opinions are, it needs salt, the custard was a bit too sweet, and a bit more would be better. I thought it was way too much butter to flour at first. After making it the second time I changed my mind. SECOND TIME MAKING: I decided to use drained canned peaches that were packed in their own juice. I doubled the custard but used the same amount of sugar, and added 1/2 cup of milk instead of all cream. I added salt, and used 1/3 the amount of butter in the base. Baked the custard layer 45 minutes. FINAL THOUGHTS: Either peaches or plums are good. I added salt to both the base (1/4 tsp) and the custard (1/8 tsp) The flavor and texture of the base is dependant that butter. Next time I would only cut it by 2 tablespoons max. (If you feel the need.) Doubling the custard was a bit too much. I think one and a half times the custard would be better. Overall it was an easy recipe, and I like that you can also use canned fruit. Drained frozen fruit would probably be fine too.
Before I made this the first time, I read the reviews and learned about the custard, so decided to double it as some recommended. Everything else was followed exactly. I found it to be too much butter, I couldn’t make the flour crumble as directed, so I added in small portions to about a 1/4 c. more. I also used unsalted butter and not-so-ripe black plums from our trees, which were very tart so it turned out a bit bland in my humble opinion. Regardless, my husband raved about the custard and wanted even more. This time, I cut the unsalted butter to 5T, added 1/2 tsp. pink Himalayan salt to the recipe’s flour mixture, and tossed 1T sugar to the sliced under-ripe plums. At the request of the family I made triple custard recipe, it took about 5 more minutes baking time to set, and it turned so good, the family loves it! So how much custard is too much? I guess it’s a matter of custard viewpoint
This is my favorite cake/dessert now. I read the reviews of others and doubled the custard. I also tried it twice already and found out that light cream gives better results.
No way the crust fit into a 9″ sq. Made it in 8″ instead. No need for 2 1/2 cups of plums. WAY too much, even if you used a 9″ pan. It’s a very sweet dessert. Not bad but I think you could cut back the 1/2 cup sugar a bit.
Mixed up a double batch of custard as suggested in other reviews but only used 1/2. Crust came out great and the top is good but I felt the middle was a little “wet”. The plums were really juicy and I think I needed another 5-10 minutes in the first bake.
I made extra custard. Lovely, and with my tart plums, was not to sweet.
Great easy cake that looks impressive. Doubled the custard and was awesome!
I followed the recipe but took advice about the custard. I doubled the custard and added 1tbs cornstarch as I had extra plums and WOW it is so good. Will make again with any fruit coming in season.
so very good loved it
I will definitely make this again. I may have used the wrong kind of plum, making the dish a little wet between the cake and the custard. I’m going to try it with apples.
The only thing I changed was using evaporated milk instead of the heavy cream. I usually substitute half & half for heavy cream, but was out of it. It worked fine. I used black plums because that’s what I had. This cake is a nice blend of tart and sweet. We liked it both warm and cold. I think it is fine without doubling the custard. I’m not a fan of really sweet desserts, and doubling the custard might make it too sweet as others have suggested. I will definitely make this again. I think it would be good with other fruits as well, such as peaches and nectarines.
Scrumptious – this was a great way to use of some of our plums from our tree. I decreased the sugar to 1/3 cup as my household doesn’t prefer too sweet and it was perfect. I didn’t have heavy cream and used milk instead. There aren’t any leftovers.
This was a great and simple dessert – my great niece wanted to make something with our abundance of plums and this was loved by the family!
I substituted self-rising flour and omitted the baking powder. I also cut the sugar to 1/3 cup in the whipping cream because I like it tart. It was excellent.
I doubled the custard also and reduced sugar in custard by using some Now Better Stevia powder. Everyone enjoyed it. I’ll make it again.
This was awesome! I doubled the custard, and cooked it for about 12 min longer.
Delicious and beautiful. Made in a large tart pan. Enjoyed as well cold the next day as warm the day it was made.
love it!!
Very nice dessert which could be adjusted for a lot of different fruits. I doubled the custard – i also topped with a little sugar at the end and popped under the broiler for two minutes to make a creme brûlée type top. The cake underneath is more like a crust or a not-very-sweet cookie, but since the custard is sweet its ok. Made in a nine inch round pan since I don’t have nine inch square – turned out fine just took a couple minutes longer to cook. Might consider a little cinnamon next time, or I like the idea a few people had of using almond extract instead of vanilla. I had to use half and half because thats what was in the house, but that worked fine.
Yum! Easy, quick, and so good! I’ve also made the version without custard, which was also good, but the custard makes it a little less dry and quite delicious. I preferred it cold. I also used half and half instead of whipping cream (that was what I had in the fridge) and it came out just fine.
My mother made Kuchen, always with fresh farm cream and fresh eggs. if you can get these I guarantee it makes a world of difference.. Paech, prune and any other soft type fillings work.