I’ve been making a version of this kuchen for many years. Originally, it was a German recipe which used quark, something that is not available in most of our Cincinnati-area grocery stores. I’ve found that sour cream or yogurt are good substitutes. This is very easy to put together with a variety of fruit toppings, not too sweet and a consistency that I haven’t found in other cakes. This was a good version with some leftover blackberries and a big Bartlett pear.
Blackberry Pear Kuchen
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 a 9-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 hands 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.
Delicious as a breakfast coffee cake or as a dessert. Especially good warm from the oven.