Sunday Dinner Dessert – Blackberry-Pear Kuchen (Cake)

Since my 85 years have started to catch up with me, I don’t cook as often, particularly experimenting with new recipes that I can share. I do still cook the family holiday meals, though, and every Sunday fix lunch for my two daughters which features a favorite recipe and is followed by 3 hours of various kinds of needlework and chatting. For these lunches, I always make something they especially like from my blogs of over 10 years and I thought it might be fun to share my Sunday desserts each week.

Our Sunday dessert this week is another version of an easy fruit kuchen, made this time with fresh blackberries and pears.  The cake layer is thin which lets the good fruit really shine and the flavors are wonderful.  From my 2017 post:
https://lillianscupboard.wordpress.com/2017/08/30/blackberry-pear-kuchen-cake/

Blackberry Pear Kuchen

  • Servings: One 8-inch cake - 6 servings
  • Print

3 Tblsp. sour cream
3 Tblsp. milk
3 Tblsp. vegetable oil
1/4 cup granulated sugar
¼ tsp salt
1 cup + 2 Tblsp. all-purpose flour
¾ tsp. baking powder
¼ tsp. baking soda
1 cup blackberries
1 cup pear slices

Cinnamon-Ginger Topping: 2 Tblsp. granulated sugar
and 1/4 tsp. each of cinnamon and ginger, mixed together

Preheat oven to 350 degrees F. Grease an 8-inch baking pan

In medium bowl, whisk together the sour cream, milk, oil and sugar.

Mix together the salt, flour, baking powder and baking soda, and gradually stir into sour cream mixture. Place batter in greased pan. The dough will be stiff and somewhat sticky. Dampen your fingers with water and then press the dough into the pan.

Arrange the blackberries and pear slices over the top of the cake.

Bake @ 350 degrees F for 20 minutes. Sprinkle Cinnamon-Ginger Topping over top of cake and continue baking for 5 more minutes.

Place on wire rack to cool for 5 minutes before cutting into 6 servings. 

Also served: A great crunchy chicken salad which features veggies (snow peas, green onions, red/yellow peppers, coleslaw mix and romaine) plus an interesting dressing.  From my 2012 post:  https://lillianscupboard.wordpress.com/2012/07/24/crunchy-oriental-chicken-salad/

Published by

quilt32

Lillian Applegate Westfelt was a mother of 4, grandmother of 6, and great-grandmother of 3. She was an 86-year-old widow living in a nice little bungalow with her oldest daughter and a beagle-dachsund named Addie. She passed away in November, 2018.

4 thoughts on “Sunday Dinner Dessert – Blackberry-Pear Kuchen (Cake)”

  1. Years ago when living in the Midwest, we’d visit my husband’s family frequently. His Mom made Kuchen with berries, and we would finish it off without a crumb left. I don’t hear that term anymore, so this post definitely made me smile. I’m going to keep your recipe, try it, and think of both her and you. Double win for me. 🙂

  2. The crunchy chicken salad sounds yummy! Are these fresh pears? I’m thinking apples would be nice, too, and probably other kinds of berries. Always looking for variety. I will have to try this.

    1. Yes, Susan, these are fresh pears. The good thing about this cake is that it can be topped with almost any kind of fruit. Depending on the type of apple,l it might be good to saute the slices in a bit of butter to make sure they’re done when the cake is baked.

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