This is one of the first kuchens I had to learn how to make when I was living in Germany. I am happy with the way my quest for a healthier kuchen bottom turned out for this recipe. Usually, it is made with lots of butter. One version also incorporated speise quark, but I can't find that here anymore. So I have tried Greek yogurt with gluten free flour (Arrowhead Mills Gluten Free All Purpose Baking Mix, also wheat free) ground almonds, and ginger with lemon zest. It came out really well! For the topping I will offer two versions-the healthier one with yogurt (fage) and the traditional one with cream. Although I like the yogurt version (featured here in photos) I prefer the cream, so that is what I recommend. For this kuchen I used Santa Rosa plums, which are red and juicy. The usual Italian plums I like are not yet available here. I made 2 six inch kuchens with this recipe. This is a delicious, easy and pretty healthy dessert. The crust has an envelope of flavors to house the plum filling. Sapa and sumac are a new combination I am continuing to try in many of my recipes this week. For more background on these, see my recent recipes. They work really well with the plums. Without them this recipe would still be good, but it is better with them. What I strive to do is make this as tart as possible, by adding the minimal amount of sugar to showcase the true fruit flavors. But since this varies so much upon the fruit and personal taste, the quantity for this can really vary. I hope you can approximate that perfect balance for yourself.

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