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.
In the 1980s-90s, my husband and I lived in a rural area called Blue Jay, located on the Ohio/Indiana border. My husband had a huge garden and every kind of berry bush and fruit tree that does well in our area. My favorites were the black raspberries and we got bumper crops year after year. I used them in every conceivable way, but regret that I found this recipe after we had to leave our country home and all the wonderful berries. It’s a quick, easy way to turn 1-½ cups of fresh raspberries into a delicious dessert with a little cake and lots of berries.
Butter is melted in the oven in a 9-inch pie plate. Then cake batter is poured over the butter (no stirring) and berries are scattered on top along with a sprinkling of sugar. The cake rises up over the berries to form a thin layer and is delicious warm from the oven or at room temperature.
¼ cup butter, cut into small pieces
½ cup all-purpose flour
1/4 cup granulated sugar
Dash of salt
¼ tsp. nutmeg
¾ tsp. baking powder
1/4 cup plus 2 Tblsp. milk
1-½ cups fresh raspberries
Additional 1-1/2 Tblsp. granulated sugar for topping
Preheat oven to 350 degrees F and melt butter in 9-inch pie plate Heat until butter is melted but not brown.
Meanwhile, mix flour, 1/4 cup granulated sugar, salt and baking powder in bowl.
Stir in milk. Pour this batter over the melted butter – DO NOT STIR.
Drop berries over top, scattering evenly over surface. DO NOT STIR.
Sprinkle 2 Tblsp. granulated sugar on top and bake for 30 minutes @ 350 F degrees.
The butter and batter rise to make a thin top crust that is buttery, sugary and crunchy at the edges.
Delicious plain or with a bit of whipped cream or vanilla ice cream.
I saw a cake recipe on Hungry Mum’s blog and was anxious to try it. She made a big, beautiful two-layer cake, but my daughters and I try to have smaller portions of dessert and I adapted the recipe somewhat to make 12 small cupcakes. I just used a grocery store variety of champagne and I’m sure the flavor would be even better with a good quality bottle. We all enjoyed the little pink cupcakes with just a swirl of frosting. I changed the frosting a bit because I didn’t have time to let it chill for an hour as the original recipe suggested.
FROSTING Preheat oven to 350 degrees F. Grease 12-cup muffin tin or insert paper/silicone liners To make the cupcakes: In large bowl of electric mixer beat butter and sugar until fluffy. Add vanilla and then egg whites gradually until combined. Mix in flour mixture alternately with champagne, ½ cup of each at a time, beginning and ending with flour. Divide batter among 12 muffin cups (about ½ cup of batter per unit). Bake for approximately 22-25 minutes until a tester inserted in the center of one of the cakes comes out clean. Leave in cupcake tin for about 10 minutes, then turn onto a rack to cool. To make the frosting: When cakes are completely cool, swirl a bit of frosting on the top of each cake. This amount of frosting is just right for 12 cupcakes. *If you want to freeze the yolks, whisk together with 1/8 tsp. of salt, cover, label and freeze. Remove from freezer to refrigerator overnight when you’re reading to use. Good for recipes that need only yolks or beaten together with one or two eggs to make an omelet or scrambled eggs. P.S. This recipe used about half of a bottle of champagne. This tasty drink would be a good way to use up leftover champagne. If starting with a full bottle, there are 2-¼ cups left which can be used to make this easy and delicious Pink Champagne Sipper. PINK CHAMPAGNE SIPPER To make the simple syrup: When syrup is cool, add orange juice concentrate, water, lemon juice and champagne. Chill until ready to serve. Makes 28 oz.
MY PINK CHAMPAGNE CUPCAKES AND SIPPER
1-½ cups all-purpose flour
1-1/2 tsp. baking powder
4 Tblsp. butter, softened
3/4 cup granulated sugar
½ tsp. vanilla extract
3 egg whites*
1 cup pink champagne
2 drops red food coloring
3 Tblsp. butter, softened
1-½ cups confectioners’ or powdered sugar
1 Tblsp. pink champagne
1 drop red food coloring
Whisk together the flour, baking powder and salt. Set aside.
Beat butter in bowl of electric mixer for one minute. Gradually add confectioners’ sugar, salt, champagne and food coloring, beating until smooth. Add a bit more sugar or champagne if necessary to get the consistency you want.
½ cup simple syrup (recipe below – allow to cool)
3 Tblp. orange juice concentrate
3 Tblsp. water
2 Tblsp. lemon juice
2 to 2-¼ cups pink champagne
In a small saucepan, combine sugar and water. Cook over medium heat, stirring until sugar is dissolved. Bring to a boil and cook one minute longer. Remove from heat, pour into container and refrigerate until cool.
Preheat oven to 350 degrees F. Grease 12-cup muffin tin or insert paper/silicone liners
To make the cupcakes:
In large bowl of electric mixer beat butter and sugar until fluffy. Add vanilla and then egg whites gradually until combined.
Mix in flour mixture alternately with champagne, ½ cup of each at a time, beginning and ending with flour.
Divide batter among 12 muffin cups (about ½ cup of batter per unit).
Bake for approximately 22-25 minutes until a tester inserted in the center of one of the cakes comes out clean. Leave in cupcake tin for about 10 minutes, then turn onto a rack to cool.
To make the frosting:
When cakes are completely cool, swirl a bit of frosting on the top of each cake. This amount of frosting is just right for 12 cupcakes.
*If you want to freeze the yolks, whisk together with 1/8 tsp. of salt, cover, label and freeze. Remove from freezer to refrigerator overnight when you’re reading to use. Good for recipes that need only yolks or beaten together with one or two eggs to make an omelet or scrambled eggs.
P.S. This recipe used about half of a bottle of champagne. This tasty drink would be a good way to use up leftover champagne. If starting with a full bottle, there are 2-¼ cups left which can be used to make this easy and delicious Pink Champagne Sipper.
PINK CHAMPAGNE SIPPER
To make the simple syrup:
When syrup is cool, add orange juice concentrate, water, lemon juice and champagne. Chill until ready to serve. Makes 28 oz.
Although it makes a pretty picture to have the sipper and cupcakes together, the sipper has a much stronger flavor and could be enjoyed by itself while serving the cupcakes with some lovely tea.
I first made this cheesecake in 1989 from one of my prized cookbooks, The Cake Bible. It immediately became the family’s favorite cheesecake, usually served with strawberries or strawberry sauce.
MY FAVORITE CHEESECAKE WITH STRAWBERRY SAUCE
Two 8 oz. pkgs cream cheese
1 cup granulated sugar
1 Tblsp. cornstarch
3 large eggs
3 Tblsp. freshly squeezed lemon juice
1-1/2 tsp. vanilla
¼ tsp. salt
3 cups sour cream
Preheat oven to 350 degrees F
Pan: One 8 inch x 2-1/2 inch or higher springform pan, greased and bottom lined with greased parchment or wax paper; outside of pan wrapped with a double layer of heavy-duty foil to prevent seepage. One 10” cake pan or roasting pan to serve as a water bath. Pan should not have higher sides than the springform pan or it will slow down baking.
In a large mixing bowl beat the cream cheese and sugar until very smooth – about 3 minutes. Beat in the cornstarch. Add the eggs, one at a time, beating after each addition. Add the lemon juice, vanilla and salt and beat until incorporated. Beat in the sour cream just until blended.
Pour the batter into the prepared pan. Set the pan in the larger pan and surround it with 1” of very hot water. Bake 45 minutes. Turn off the oven without opening the door and let the cake cool for one hour. Remove to a rack and cool to room temperature (about one hour). Cover with plastic wrap and refrigerate overnight.
Store one week refrigerated – do not freeze.
Serve slices of cheesecake topped with this wonderful, not-too-sweet Strawberry Sauce.
½ cup granulated sugar
4-½ tsp. cornstarch
¼ cup orange juice (or 2 Tblsp. each of water and orange juice concentrate)
4 cups fresh strawberries, hulled and quartered
½ tsp. vanilla extract
In a medium pan, whisk together the sugar, cornstarch and orange juice. Add the prepared berries and heat over medium high heat until mixture comes to a boil. Stirring constantly, boil mixture for another two minutes. Remove from heat and stir in vanilla.
Serve at room temperature or chilled over cheesecake. If there are leftovers, refrigerate and spoon over ice cream, pound cake, or pudding.
A couple of weeks ago, I hosted a birthday lunch for my younger daughter at Bucca di Beppo restaurant in Cincinnati. I ordered three of their (large) desserts for the six of us to share: cheesecake, cannoli and Italian Cream Cake. I expected the Italian Cream Cake to be the one I’m familiar with that has pecans, coconut and a cream cheese frosting. The cake here was light-textured with a mascarpone/cream cheese filling/frosting and a drizzle of raspberry sauce. It seemed to have a very light touch of lemon either in the cake or in the filling.
It was delicious but especially memorable because my 15-year-old grandson loved it so much. He said he was in heaven when he tasted a piece of this cake – this from a boy who will eat no kind of pie except apple.
Italian Cream Cake with Raspberry Puree
1 cup granulated sugar
1 tsp. vanilla extract
1-½ cups cake flour
2 tsp. baking powder
¼ tsp. salt
1 cup heavy whipping cream
Preheat oven to 350 degrees F
Grease and flour a 9-inch square cake pan or round pie pan. I used a vintage tube pan and increased the baking time about 10 minutes.
In a large mixer bowl, beat eggs, sugar and vanilla, beating well.
Combine flour, baking powder and salt. Add the flour mixture alternately with the whipping cream to the egg mixture, beginning and ending with flour and beating well after each addition.
Pour the batter into the prepared pan and bake at 350 degrees F for 30-40 minutes or until a toothpick inserted into the center of the cake comes out clean.
Place on wire rack to cool for 5 minutes. Run a knife around the edges to loosen and invert onto a rack. Allow to rest for 5-10 minutes, then lift the cake pan off and allow the cake to cool completely.
When cake is completely cool, separate into layers by placing cake on a piece of parchment paper and inserting toothpicks at the midpoint of the sides of the cake, leaving 3 inches or so between toothpicks.
1-½ cups heavy whipping cream
2/3 cup powdered sugar, divided
8 oz. mascarpone cheese at room temperature
½ tsp. lemon extract
In the large bowl of a mixer and using whisk attachment, beat whipping cream and 1/3 cup sugar until stiff peaks form. (Don’t whip too long to form butter.)
In a separate bowl with whisk attachment, beat mascarpone cheese, 1/3 cup sugar and lemon extract until creamy and smooth.
Fold the mascarpone mixture into the whipped cream.
Spoon the mascarpone filling generously on the top of the layer on the plate. This makes a lot of filling, so you can be generous.
Place the top layer, cut surface up, on the bottom layer and continue to spoon filling on the top of cake.
If there is filling left over, it can be placed in a bowl and served along with the cake or refrigerated in a covered container to use as topping on pudding, Jello, etc. The mascarpone will keep the whipped cream stabilized for about a week.
Refrigerate the cake until ready to serve and refrigerate any leftovers.
Serve with just a drizzle of raspberry puree.
Two 12-oz bags frozen unsweetened raspberries
2-4 Tblsp. granulated sugar (to taste)
Remove berries from bag and allow to defrost in a strainer over a bowl for 6-8 hours (or overnight). Microwaving them will take away some of the flavor.
Press with a wooden spoon and then force through a fine sieve to remove seeds. I used a food mill first and then pressed through a large fine sieve.
Stir in the granulated sugar, cover and refrigerate. I like to remove the puree at dinner time and let it set at room temperature until dessert is served. This makes about 1-½ cups of puree. Place in a pretty pitcher to drizzle over the cream cake.
The puree is very strong-flavored and intense, so a drizzle is just right to complement the cake and filling. Six to eight servings.
The cake was delicious, although not exactly like Bucca di Beppo’s, but the important thing was that my grandson loved it just as much and asked to take some home with him – I sent him off with the remaining half-cake.
I adapted this recipe from one found on Veronica’s Cornucopia for Wacky Pumpkin Spice Cake. Without eggs or milk, this makes a wonderfully moist, soft cake and the light glaze makes a cupcake that’s not too sweet or rich.
BANANA PUMPKIN CUPCAKES WITH MAPLE GLAZE
1-1/2 cups all-purpose flour
1 cup granulated sugar
1 tsp. cinnamon
½ tsp. nutmeg
1/4 tsp. ginger
½ tsp. salt
1 tsp. baking soda
½ cup banana puree
1/2 cup pumpkin puree (not pie filling)
¾ cup water
1/4 cup vegetable oil (Canola)
1 tablespoon white vinegar
1 tsp. banana extract
½ cup chopped walnuts
Preheat oven to 350 degrees. Grease and flour 12 cupcake sections or insert 12 paper or silicone cups.
In a large bowl mix together the flour, sugar, cinnamon, nutmeg, ginger, salt, and baking soda. In a separate bowl, whisk together the banana, pumpkin, water, oil, vinegar, and banana extract.
…and bake for approximately 22-24 minutes, or until a toothpick inserted in center of a cupcake comes out clean.
¼ cup powdered sugar
1 Tblsp. maple syrup
¼ tsp. oil (Canola)
Mix the sugar, syrup and oil with a spoon until smooth.
Yield: 12 cupcakes
This recipe is from a favorite cookbook I received as a gift in 1982 – Seasoned with Sunshine, a collection of recipes from Florida. This is a thin, delicious, moist cake that is easy to make. It makes a nice luncheon or supper dessert.
DELICIOUS DATE CAKE
- ½ cup dates, chopped
- 1/2 tsp. soda
- 1/2 cup boiling water
- ¼ cup butter, softened
- ½ cup granulated sugar
- 1 egg
- ¾ cup all-purpose flour
- 1/8 tsp salt
Preheat oven @ 350 degrees F. Grease an 8×8 inch pan.
In a small bowl, mix dates, soda and boiling water; set aside to cool.
By hand or in an electric mixer, cream butter and sugar, add egg. Sift flour and salt together and add to creamed mixture. Blend in cooled date mixture with liquid. Pour into well-greased 8×8 pan. Sprinkle on Pecan Topping* ingredients, beginning with brown sugar, then pecans and then the chocolate chips.
- 1/4 cup light brown sugar
- 1/4 cup pecans, chopped
- ½ cup chocolate chips
Bake @ 350 degrees for 30 minutes.
6 servings. Delicious plain ….
… or with ice cream, whipped cream or whipped topping.