Delectable Plum Custard Kuchen: A Sweet Slice of Autumn

Autumn’s bounty brings with it a plethora of fruits perfect for baking, and the plum is undoubtedly one of the season’s stars. This Plum Custard Kuchen recipe celebrates the juicy, slightly tart flavor of plums, nestled in a creamy custard and baked to golden perfection. Kuchen, German for “cake,” encompasses a wide range of baked goods, often featuring a fruit topping. This version combines a simple yeast dough with a rich custard and a generous layer of plums, creating a comforting and satisfying dessert.

This recipe is divided into three key components: the yeast dough, the custard filling, and the plum topping. Don’t be intimidated by the steps involved; each element is relatively straightforward, and the final result is well worth the effort. Let’s embark on this baking adventure!

Ingredients

Here’s a detailed list of everything you’ll need to create this Plum Custard Kuchen masterpiece:

**For the Yeast Dough:**

* 1/2 cup (120ml) warm milk (about 105-115°F or 40-46°C)
* 2 1/4 teaspoons (7g) active dry yeast (1 packet)
* 1/4 cup (50g) granulated sugar
* 1/4 cup (57g) unsalted butter, melted and slightly cooled
* 1 large egg, lightly beaten
* 1/2 teaspoon vanilla extract
* 1/4 teaspoon salt
* 2 1/4 cups (280g) all-purpose flour, plus more for dusting

**For the Custard Filling:**

* 1 1/2 cups (360ml) heavy cream
* 1/2 cup (100g) granulated sugar
* 4 large egg yolks
* 1 teaspoon vanilla extract
* 1/4 teaspoon ground nutmeg (optional, but highly recommended)

**For the Plum Topping:**

* 1 1/2 pounds (about 680g) fresh plums, pitted and sliced (Italian prune plums, also known as sugar plums, are ideal)
* 2 tablespoons granulated sugar (or more, depending on the tartness of the plums)
* 1 tablespoon cornstarch
* 1 tablespoon lemon juice
* 2 tablespoons unsalted butter, cut into small pieces (optional, for added richness)
* Ground cinnamon, for dusting (optional)
* Powdered sugar, for dusting after baking (optional)

Equipment

* Stand mixer or large bowl
* Measuring cups and spoons
* 9-inch springform pan
* Parchment paper (optional, for lining the pan)
* Small saucepan
* Whisk
* Baking sheet

Instructions

Let’s break down the process step-by-step:

**Part 1: Preparing the Yeast Dough**

1. **Activate the Yeast:** In a small bowl, combine the warm milk and active dry yeast. Add a pinch of the sugar (from the 1/4 cup designated for the dough). Stir gently and let stand for 5-10 minutes, or until the yeast is foamy. This indicates that the yeast is alive and active. If the yeast doesn’t foam, it may be expired, and you’ll need to start again with fresh yeast.
2. **Combine Wet Ingredients:** In the bowl of a stand mixer fitted with the dough hook attachment (or in a large bowl if mixing by hand), combine the remaining granulated sugar (from the 1/4 cup designated for the dough), melted butter, egg, vanilla extract, and salt. Mix until well combined.
3. **Add Yeast Mixture:** Pour the proofed yeast mixture into the wet ingredients and mix briefly to incorporate.
4. **Add Flour:** Gradually add the all-purpose flour, about 1/2 cup at a time, mixing on low speed (or with a wooden spoon if mixing by hand) until a soft dough forms. The dough will be slightly sticky, but it should pull away from the sides of the bowl.
5. **Knead the Dough:** If using a stand mixer, knead the dough on medium-low speed for 5-7 minutes, or until it becomes smooth and elastic. If kneading by hand, turn the dough out onto a lightly floured surface and knead for 8-10 minutes, until smooth and elastic. The dough should feel soft and pliable.
6. **First Rise:** Place the dough in a lightly oiled bowl, turning to coat all sides. Cover the bowl with plastic wrap or a clean kitchen towel and let rise in a warm place for 1-1.5 hours, or until doubled in size. This rise is crucial for developing the dough’s flavor and texture. You can tell the dough is ready when it springs back slowly when gently poked.

**Part 2: Making the Custard Filling**

1. **Combine Ingredients:** In a medium saucepan, whisk together the heavy cream, granulated sugar, egg yolks, vanilla extract, and ground nutmeg (if using). Ensure the egg yolks are well incorporated to avoid lumps in the custard.
2. **Cook the Custard:** Cook the mixture over medium heat, stirring constantly with a whisk, until it thickens enough to coat the back of a spoon. This usually takes about 8-12 minutes. Be careful not to let the custard boil, as this can cause the eggs to curdle. The custard is ready when a line drawn on the back of the spoon with your finger holds its shape.
3. **Cool the Custard:** Remove the saucepan from the heat and pour the custard into a bowl. Cover the surface of the custard directly with plastic wrap to prevent a skin from forming. Let the custard cool completely to room temperature while you prepare the plum topping and assemble the kuchen.

**Part 3: Preparing the Plum Topping**

1. **Prepare the Plums:** Wash, pit, and slice the plums. If using Italian prune plums, you can halve them or slice them into wedges. If using larger plums, slice them into 1/4-inch thick slices.
2. **Combine with Sugar and Cornstarch:** In a bowl, gently toss the sliced plums with the granulated sugar (adjust the amount based on the tartness of your plums), cornstarch, and lemon juice. The cornstarch will help to thicken the plum juices during baking, preventing the kuchen from becoming soggy. The lemon juice adds a touch of brightness and enhances the plum flavor.

**Part 4: Assembling and Baking the Kuchen**

1. **Preheat Oven:** Preheat your oven to 375°F (190°C). Place an oven rack in the center position.
2. **Prepare the Pan:** Grease a 9-inch springform pan with butter or cooking spray. For extra insurance against sticking, you can line the bottom of the pan with parchment paper. This will make it easier to remove the kuchen after baking.
3. **Roll Out the Dough:** On a lightly floured surface, roll out the risen yeast dough into a 12-inch circle. The dough should be about 1/4-inch thick.
4. **Transfer to Pan:** Carefully transfer the dough to the prepared springform pan, pressing it into the bottom and up the sides. Trim any excess dough that hangs over the edge of the pan.
5. **Pour in Custard:** Pour the cooled custard filling into the dough-lined pan, spreading it evenly over the bottom.
6. **Arrange the Plums:** Arrange the sliced plums in concentric circles over the custard filling, overlapping them slightly. You can arrange them in any pattern you like, but make sure to cover the entire surface of the custard.
7. **Dot with Butter (Optional):** If desired, dot the top of the plums with small pieces of butter. This will add richness and help the plums caramelize during baking.
8. **Dust with Cinnamon (Optional):** Lightly dust the top of the kuchen with ground cinnamon for added flavor and aroma.
9. **Bake:** Place the springform pan on a baking sheet (to catch any drips) and bake in the preheated oven for 45-55 minutes, or until the crust is golden brown and the custard is set. The plums should be tender and slightly caramelized.
10. **Cool:** Remove the kuchen from the oven and let it cool in the pan for at least 30 minutes before releasing the springform sides. Let the kuchen cool completely on a wire rack before slicing and serving. This will allow the custard to set properly and prevent the kuchen from falling apart.
11. **Dust with Powdered Sugar (Optional):** Before serving, dust the top of the kuchen with powdered sugar for a beautiful finishing touch.

Tips and Variations

* **Using Frozen Plums:** If fresh plums are not available, you can use frozen plums. Thaw them completely and drain off any excess liquid before using them in the recipe. You may need to adjust the amount of cornstarch to compensate for the extra moisture.
* **Other Fruits:** Feel free to experiment with other fruits in this recipe. Apples, pears, peaches, or berries would all be delicious substitutes for plums.
* **Adding Almonds:** Sprinkle slivered almonds over the top of the plums before baking for added texture and flavor.
* **Lemon Zest:** Add a teaspoon of lemon zest to the custard filling for a brighter, more citrusy flavor.
* **Spices:** Experiment with different spices in the custard filling, such as cardamom, ginger, or cloves.
* **Make Ahead:** The yeast dough can be made ahead of time and stored in the refrigerator for up to 24 hours. The custard filling can also be made ahead and stored in the refrigerator for up to 2 days. Assemble and bake the kuchen just before serving.
* **Serving Suggestions:** Serve the Plum Custard Kuchen warm or at room temperature. It’s delicious on its own or with a scoop of vanilla ice cream or a dollop of whipped cream.

Troubleshooting

* **Dough Not Rising:** Make sure your yeast is fresh and active. The milk should be warm, but not too hot, as this can kill the yeast. Also, ensure that the rising environment is warm and draft-free.
* **Custard Curdling:** Avoid overheating the custard. Cook it over medium heat and stir constantly to prevent it from curdling. If the custard does curdle slightly, you can try whisking it vigorously to smooth it out.
* **Kuchen Soggy:** Make sure to use enough cornstarch in the plum topping to absorb the juices. Also, bake the kuchen on a baking sheet to catch any drips.
* **Kuchen Sticking to Pan:** Grease the springform pan thoroughly with butter or cooking spray. You can also line the bottom of the pan with parchment paper.

Nutritional Information (Approximate)**

(Based on 1/12th of the kuchen)

* Calories: 350-450
* Fat: 20-25g
* Saturated Fat: 12-15g
* Cholesterol: 150-180mg
* Sodium: 150-200mg
* Carbohydrates: 40-50g
* Sugar: 25-35g
* Protein: 5-7g

*Note: Nutritional information is approximate and will vary based on specific ingredients and portion sizes.*

Conclusion

This Plum Custard Kuchen is a truly delightful dessert that’s perfect for celebrating the flavors of autumn. The combination of the soft, yeasty dough, the creamy custard, and the sweet and tart plums is simply irresistible. Whether you’re baking for a special occasion or just want a comforting treat, this recipe is sure to impress. So, gather your ingredients, preheat your oven, and get ready to enjoy a slice of this delicious Plum Custard Kuchen. Happy baking!

Enjoy!