Cook this recipe
and give it a try!

Notch
Free to sign up
Arrow

Welcome to Lilly’s Table!

Each recipe on our site is part of a meal, which, in turn, is part of a new set of seasonally-themed breakfasts, lunches, and dinners, released each week. As a member (free), you have access to each week’s 8+ meals and their corresponding recipes.

 

Learn more by hovering over each         or read more info on the Sign Up page.

Get more recipes like this one. Sign up today at www.Lillys-Table.com!

Lilly’s Table

 
 
© Lillys-Table.com Photo of Almond Sugar Plum Kuchen
 

Tags: vegetarian nuts

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

45 mins

Time
Estimate
45 mins

Icon Heart Healthy

Gluten
Free?
No

Summer

Typical
Season
Summer

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Summer

Almond Sugar Plum Kuchen

from Almond Sugar-Plum Kuchen, the Week of September 23, 2012

Sugar Plums, or more sensibly, Italian Prune Plums, may very well be my favorite fruit. August and September are pretty much the only months you can find them in abundance. Beyond just nibbling on them, we always made a couple of Kuchens every year. If you can’t find these plums no worries, in September’s bounty almost any stone fruit would happily substitute in their place. This version substitutes in almond flour for half of the flour, but it doesn’t necessarily make this healthy, just a touch lower in white refined flour with a pinch extra protein. If you have a gluten-free flour blend that you love, go ahead and use that instead of the white flour to make this GF.

Ingredients

  • ½ cup butter, unsalted, softened at room temperature
  • ½ cup sugar
  • 3 eggs
  • ½ teaspoon salt
  • ½ teaspoon almond extract
  • ½ cup flour, white
  • ½ cup almond flour
  • 9 plums, more or less as needed
  • 1 tablespoon powdered sugar

Serving Size: 8 People

Share

 

Preparation Instructions

Preheat the oven to 375.

Butter the inside of a tart or pie pan. Sprinkle with flour and shake around the pan, dumping out the excess.

Cream together the softened butter and sugar with a whisk. Beat in the eggs one at a time. Stir in the almond extract and a pinch of salt.

Fold in the white and almond flours.

Spread into a tart or pie pan. Cut the plums in half or slice if substituting a larger stone fruit such as peaches.

Place the fruit on top and press lightly into the batter.

Bake for 35-40 minutes. Cool.

Sprinkle powdered sugar on top through a wire mesh sifter or through a fork.