In the early 1990s, I studied German to help with my job and my most lasting benefit was being able to translate German recipes. This is an adaptation of one of them.
STRAWBERRY PECAN KUCHEN
- 1-1/2 cups sliced fresh strawberries
- 1/3 cup granulated sugar
- 2 Tblsp. cornstarch
- 2 tsp. water
- 2 drops almond extract
- 1 tsp. vanilla
- 3 Tblsp. canola oil
- 3 Tblsp. sour cream
- 3 Tblsp. milk
- 1/2 cup plus 2 Tblsp. granulated sugar
- 1/4 tsp. salt
- 1 tsp. baking powder
- 1 cup plus 2 Tblsp. all-purpose flour
- 2 Tblsp. chopped toasted pecans for topping
Preheat oven to 350 degrees F
Spray or oil an 8″ baking pan
To make strawberry topping: In a medium saucepan, place strawberries, granulated sugar, cornstarch and water. Cook over medium-low heat for about 5 minutes until sauce is thickened and strawberries are soft. Remove from heat – stir in almond extract and vanilla. Set aside.
To make kuchen: In a medium bowl, place the oil, sour cream, milk, sugar, salt and baking powder. Whisk until blended. Stir in flour just until mixed well. Batter will be thick – spread batter in prepared 8″ pan, using fingertips dampened with water to push the batter in place.
Spread the reserved strawberry mixture on top of the batter and sprinkle with pecans.
Bake @ 350 degrees F for approximately 30 minutes until cake is browned on edges and beginning to brown on top.
Serve warm. Yield: 4-6 servings