Fruit Kuchen - apple, Italian plum, peach, or plum
I never knew there were so many ways to make a kuchen. I grew up eating it the way the recipe is made below, with the almond flavoring making all the difference! Plus I love that there is very little cake and mostly fruit. This has been passed down from my great-grandmother, Omi.
Every fall my Mom and I will make a few pans of kuchen. This recipe is for one cookie sheet pan or if you don’t want a full pan I will use a fluted medium size tart pan. Just as the Harley Davidson Sturgis Motorcycle Rally starts in the beginning of August the Colorado peaches arrive (we only have them for three weeks) and they are so delicious that I have to make a peach kuchen and we look forward to it all year long. Serve a dollop of fresh whip cream and you will be in heaven!
1. 2 cups and 4 tablespoons of cake flour or 2 cups of all-purpose flour ( I prefer cake flour as it is more tender)
2. 2 teaspoons of baking powder (I buy aluminum free)
3. ½ teaspoon of kosher salt
Sift the first three ingredients together and set aside
4. 1 cup of sugar
5. 1 stick of organic unsalted butter
6. 1 teaspoon of almond extract (not imitation)
7. 2 tablespoons of milk (I prefer whole milk, fat free is white water and without fat it is dryer and not as tender)
8. 2 eggs (I use Miss Elaine’s eggs from down the road, from her free roaming chickens)
9. Whatever fruit (organic) I am using will take quite a bit for a full pan as I pack it tight. Plums I leave the skins on, any of the other fruit I will peel. 12- 24 pieces of fruit depending on what you are using and the size.
Cream the butter and sugar together then add #’s 6-7- 8 then fold in the dry ingredients.
Spread out evenly on your cookie sheet.
If I use Italian plums I wash the fruit, cut it in half length wise, remove the pit and stand the fruit up on its sides and I just go in rows and pack it tight. If I use a round fluted pan I go in circles so it looks like a
flower. Other fruit I would peel and cut into 6ths (not 8ths as it would cook down and be too small) stand it up don’t lay it down on its sides (it would cook down too much and then it wouldn’t have enough fruit on it.
Once your pan is loaded with your fruit of choice top the fruit with this crumble:
¼ cup of butter
½ cup brown sugar
Cream the butter and brown sugar until it is totally mixed and crumble all over the top of the fruit.
Bake at 350 degrees for 45minutes to 1 ½ hours (everyone’s ovens cook differently; it should be a light
golden on top and no shiny dough.
Tip: Put a cookie sheet or sheet of aluminum foil underneath the pan on the next lower rack in case you have some drips. Easy clean up.
Serve with whip cream and a mint leaf for garnish and enjoy!
*Best served the same day if you have any leftovers don’t cover it as the fruit will soften up the
dough. Good for two days max!
© High Prairie Life 2017