Before retiring, I worked for 30 years for a manufacturer’s rep and in the 1980s and 90s he started doing business with Germany.  I took German lessons so I could help with translating the letters we received and to send presentable letters back to Germany.  I also used my limited skills to translate many recipes for the boss’s wife.  One of them was for a fruit kuchen which I adapted to my own taste and what was available in the U.S.  The recipe was a good one and a plum version won a Blue Ribbon at our county fair plus a low-fat recipe contest at a Cincinnati paper.  It makes a very tasty morning coffee cake, especially with fresh peaches.  The results aren’t as good with canned fruit.


3 Tblsp. sour cream

3 Tblsp. milk

3 Tblps. vegetable oil

½ cup granulated sugar

½ tsp lemon peel

¼ tsp salt

1 cup + 2 Tblsp. all-purpose flour

¾ tsp. baking powder

¼ tsp. baking soda

1 lb. fresh fruit, peeled and cored, in thin slices

Cinnamon topping:  2 Tblsp. granulated sugar

and 1 tsp. cinnamon, mixed together

Preheat oven to 350 degrees F

In medium bowl, whisk together the sour cream, milk, oil, sugar and lemon peel.  Mix together the salt, flour, baking powder and baking soda, and gradually stir into sour cream mixture.  Place batter in greased 8″ or 9″ pan.  The dough will be stiff and somewhat sticky.  Dampen your hands with water and then press the dough into the pan.

Arrange the peach slices over the top of the cake.

Bake @ 350 degrees F for 20 minutes.  Sprinkle cinnamon topping over top of cake and continue baking for 5 more minutes.

Place on wire rack to cool for 5 minutes before cutting.

Best when eaten warm from the oven.Yield: One 8″ or 9″ kuchen