This Swiss Plum Kuchen is a classic European dessert that balances a buttery, flaky shortcrust pastry with a dense, aromatic almond filling. The star of the show is the layer of fresh prune plums, which soften and caramelize slightly during baking, releasing their juices into the almond base. The result is a moist, flavorful cake with a beautiful golden crust and a delicate crunch from the toasted sliced almonds on top. It&# 226;ÂÂs perfect for afternoon tea, holiday gatherings, or as a sophisticated ending to a family dinner. While it requires a bit of assembly, the flavors are well worth the effort. Serve it warm with a scoop of vanilla ice cream or simply dusted with powdered sugar for an elegant touch.
Swiss Plum Kuchen
Description
This Swiss Plum Kuchen is a classic European dessert that balances a buttery, flaky shortcrust pastry with a dense, aromatic almond filling. The star of the show is the layer of fresh prune plums, which soften and caramelize slightly during baking, releasing their juices into the almond base. The result is a moist, flavorful cake with a beautiful golden crust and a delicate crunch from the toasted sliced almonds on top. It’s perfect for afternoon tea, holiday gatherings, or as a sophisticated ending to a family dinner. While it requires a bit of assembly, the flavors are well worth the effort. Serve it warm with a scoop of vanilla ice cream or simply dusted with powdered sugar for an elegant touch.Ingredients
Directions
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Preheat the oven to 350 degrees F (175 degrees C) and set a rack in the lowest position.
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Butter a 12 by 18-inch baking pan.
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For the dough, combine flour, sugar, salt, and baking powder in the bowl of a food processor.
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Pulse several times to mix the dry ingredients evenly.
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Cut the butter into 12 pieces and add to the processor bowl.
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Pulse 8 to 10 times until the mixture resembles a fine powder.
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Add the eggs and pulse until the dough forms a cohesive ball that revolves around the blade.
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Remove the dough, wrap it in plastic wrap, and chill in the refrigerator while preparing the filling.
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For the almond filling, place blanched almonds and sugar in the food processor and pulse until finely ground.
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Add almond extract and butter, pulsing until the mixture is smooth.
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Add eggs one at a time, pulsing briefly between each addition to incorporate them fully.
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Scrape down the bowl and blade, then add flour and pulse until evenly mixed.
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Roll the chilled dough on a floured surface to fit the prepared pan.
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Line the pan with the dough, trimming and fluting the edges as desired.
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Spread the almond filling evenly over the dough base.
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Rinse, pit, and quarter the plums.
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Arrange the plum quarters cut-side up on top of the filling.
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Sprinkle the sliced almonds evenly over the plums.
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Bake at 350 degrees F (177ðC) for about 45 minutes, or until the dough is golden and the filling is set.
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Cool the kuchen in the pan on a wire rack.
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Cut into 3-inch squares to serve.
Nutrition Facts
Servings 24
- Amount Per Serving
- Calories 1137.7kcal
- % Daily Value *
- Total Fat 36.3g56%
- Saturated Fat 20.7g104%
- Cholesterol 220.5mg74%
- Sodium 2904.1mg122%
- Total Carbohydrate 177.6g60%
- Dietary Fiber 4.9g20%
- Sugars 41.0g
- Protein 23.2g47%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Ensure the plums are dry after washing to prevent the dough from becoming soggy before baking.
If plums are out of season, you can substitute with peaches or nectarines for a similar texture and flavor profile.
This kuchen can be stored covered at room temperature for up to 2 days or refrigerated for up to 5 days. Bring to room temperature before serving for best texture.
For a gluten-free version, substitute the flour in the dough and filling with a 1:1 gluten-free baking flour blend.
