Sunday Dinner Dessert – Peach Kuchen

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.

This Sunday‘s dessert is a thin cake topped with fresh peaches and cinnamon/sugar, adapted from a German recipe. Each year, the first purchase of peaches from our local farm stand ends up in this kuchen. It’s a simple cake to put together and works just as well as a breakfast coffeecake.

The original post from 2007 is here: https://lillianscupboard.wordpress.com/2007/09/23/fresh-fruit-kuchen/

Fresh Peach Kuchen

  • Servings: 8 or 9 inch cake
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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-inch 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.

Also served: Corn on the cob and  open-faced tuna sandwiches with fresh tomato and cheese – broiled to a golden brown. First posted in 2009: https://lillianscupboard.wordpress.com/2009/11/06/tuna-melt-and-butterscotch-kahlua-mousse/

Any kind of good, substantial bread would be fine, but I happened to have some Cracked Wheat bread I just made this week and this worked very well. From 2013: https://lillianscupboard.wordpress.com/2013/03/14/cracked-wheat-yeast-bread/

Blueberry Streusel Kuchen

BlueberryK-S (12) I had some beautiful farm market blueberries and decided to go to my favorite kuchen recipe which is adapted from a German version.  The original recipe called for quark, but I used ricotta.  Sour cream or yogurt will also work fine.  The cake base is covered with an easy, cooked blueberry sauce …. BlueberryK-S (8) …and topped with a delicious streusel … BlueberryK-S (10) This makes a lovely breakfast or dessert cake, served warm or room temperature.

BLUEBERRY STREUSEL KUCHEN

Blueberry topping

  • 1-1/2 cups fresh blueberries
  • 1/3 cup granulated sugar
  • 2 Tblsp. cornstarch
  • 2 tsp. water
  • 1 tsp. vanilla

Kuchen

  • 3 Tblsp. canola oil
  • 3 Tblsp. ricotta cheese, yogurt or sour cream
  • 3 Tblsp. milk
  • 1/2 cup granulated sugar
  • 1/4 tsp. salt
  • 1 tsp. baking powder
  • 1 cup plus
  • 2 Tblsp. all-purpose flour

Streusel

  • ½ cup all-purpose flour
  • 3 Tblsp. light brown sugar
  • 2 Tblsp. granulated sugar
  • 2 Tblsp. butter, softened

Preheat oven to 350 degrees F.  Spray or grease an 8-inch baking pan

To make blueberry topping: In a medium saucepan, place blueberries, granulated sugar, cornstarch and water.  Cook over medium-low heat for about 5 minutes, stirring constantly, until sugar and cornstarch are dissolved and mixture just begins to bubble.  Remove from heat – stir in vanilla.   Set aside.

To make kuchen: In a medium bowl, place the oil, ricotta/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-inch pan, using fingertips dampened with water to push the batter in place.

To make streusel: In a small bowl, mix together the flour, brown sugar and granulated sugar.  Mix in the butter until mixture is blended. Spread the reserved blueberry mixture on top of the batter and then cover with streusel. Bake @ 350 degrees F for approximately 30 minutes until cake is browned on edges and beginning to brown on top. Serve warm or room temperature.  Yield:  6 servings

BlueberryK-S (1)

Walnut Streusel Coffeecake

This recipe makes a nice nine-inch cake that is big enough for a family breakfast (leftovers are good, too).

WALNUT STREUSEL COFFEECAKE

  • 1 egg
  • 1/2 cup granulated sugar
  • 1/3 vegetable oil
  • 1 Tblsp. baking powder
  • 1 tsp. salt
  • 1 cup milk
  • 2 cups all-purpose flour

Streusel:

  • 1/4 cup chopped toasted walnuts
  • 1/3 cup light brown sugar
  • 1/2 cup all-purpose flour
  • 1/2 tsp. cinnamon
  • 3 Tblsp. melted butter

Preheat oven to 350 degrees F.  Oil a 9-inch baking pan

In a large mixing bowl, whisk together the egg, sugar and oil.  Whisk in the baking powder and salt, then the milk.  Stir in the flour just until blended.

Pour into the prepared 9-inch baking pan.

To make the Streusel:  In a small bowl, stir together nuts, brown sugar, flour and cinnamon.  With a fork, mix in the melted butter.

Sprinkle the Streusel on top of the batter in the pan.  Bake @ 350 degrees  F for approximately 30 minutes until top is golden brown and a tester comes out clean when inserted in the center of the cake.

Set on a wire rack to cool.

Serve warm or at room temperature. 

Lemon Pecan Coffeecake

I like to make something a little special for weekend breakfasts with my oldest daughter.  I adapted this from a recipe I saw on Allrecipes.com

LEMON PECAN COFFEECAKE

  • 1/2 cup butter, softened
  • 1/2 cup granulated sugar
  • 1 egg plus 2 Tblsp. water
  • 1/2 cup sour cream
  • 1/2 tsp. vanilla extract
  • 1/2 tsp. lemon extract
  • 1-1/4 cups all-purpose flour
  • 1-1/4 tsp. baking powder
  • 1/2 tsp. baking soda
  • dash of salt

Topping:

  • 1/2 cup finely chopped pecans
  • 1/4 cup granulated sugar
  • 1/2 tsp. cinnamon

Preheat oven @ 350 degrees F

Grease a 9×9 baking pan

In a large mixer bowl, cream butter and sugar.  Add egg and water, beat well.

In a separate small bowl, mix the sour cream and extracts.

In a separate medium bowl, combine the flour, baking powder, baking soda and salt.  Add the dry ingredients to the egg mixture alternately with the sour cream mixture, beginning and ending with the flour mixture.

Spread half of the batter in the prepared 9×9 pan.  Combine the topping ingredients and sprinkle half over the batter in the pan.  Carefully spread the remaining batter on top, using moistened fingertips to push the batter in place.  Sprinkle with remaining topping.

Bake @ 350 degrees F for 30-35 minutes or until cake tests done when a toothpick is inserted in the center.

Allow to cool slightly and serve warm.  Delicious with a Saturday morning cup of coffee.

Apple Pecan Kuchen


Before I retired in 1994, I worked for 30 years for a manufacturers’ rep.  In the late 1980s, he began dealing with German firms and I took German lessons to help in translating correspondence and in writing reasonably clear German letters.  My boss’ wife jumped at the opportunity to have me translate German recipes she had collected and this is an adaptation of one of them.  It makes a thin, not-too-rich treat for breakfast.

APPLE PECAN KUCHEN

  • 1 Tblsp. butter
  • 2 cups thinly sliced tart apple (about 1-1/2 medium apples)
  • 3 Tblsp. sour cream
  • 3 Tblsp. milk
  • 3 Tblsp. vegetable oil
  • 1-1/2 cups plus 2 Tblsp. granulated sugar
  • 1/2 tsp. grated lemon peel
  • 1/4 tsp. salt
  • 1 tsp. baking powder
  • 1 cup plus 2 Tblsp. all-purpose flour
  • 2 tablespoons pecans
  • Cinnamon Topping:  1 tsp. cinnamon mixed with 1/4 cup granulated sugar

Preheat oven to 350 degrees F

Spray or oil an 8″ baking pan

In a small skillet melt the butter over medium heat and add the sliced apples.  Saute, turning occasionally, for about 5-7 minutes, until apples are softening but not browned.  Set aside.

In a medium bowl mix together the sour cream, milk, oil and sugar.  Whisk in the lemon peel, salt, and baking powder.  Stir in the flour – the batter will be thick.  Spread the batter in the prepared 8″ pan, using fingertips dampened with water to push the batter in place.  Spread the sauteed apples on top of the batter and sprinkle on the pecans.

Bake for 25 minutes @ 350 degrees F.  Remove pan from oven, sprinkle cinnamon topping on the apples and return cake to the oven to bake for 5 minutes more.

Place on a wire rack to cool slightly – best when still warm.

Enjoy a serving of American-style kuchen.

Retro Coffeecake

This recipe goes back to my early days of marriage in 1952.  It came from either a Crisco or Sunbeam mixer cookbook (two of my favorite sources at that time) and I made it countless times.  The crumb topping is very sparse and light but is just right for the cake which is richer than most coffeecakes.  I have always called it my “best coffeecake”.

BEST COFFEECAKE

  • 1/2 cup shortening (Crisco)
  • 1/2 cup granulated sugar
  • 1 egg
  • 2 cups all-purpose flour
  • 1 tsp. salt
  • 1 Tblsp. baking powder
  • 1 cup milk

Preheat oven to 400 degrees F.  Grease and flour a 9″ baking pan.

In the large bowl of an electric mixer, place the shortening, sugar and egg.  Beat until light and fluffy.

In a separate medium bowl, mix together the flour, salt and baking powder.

Add the flour mixture to the sugar mixture alternately with the milk, beginning and ending with flour, and beating until well blended after each addition.

Pour into a greased and floured 9″ pan.  Sprinkle the following topping on the top of the cake:

TOPPING

  • 1-1/2 Tblsp. melted butter
  • 4 Tblsp. granulated sugar
  • 1 tsp. ground cinnamon
  • 1 Tblsp. flour

In a small bowl, mix together the butter, sugar and cinnamon.  Stir in the flour and mix well.  Crumble over the top of the unbaked cake.

Bake cake @ 400 degrees F for approximately 25 minutes, until cake tests done.

Cool for 10 minutes on a rack.  Cut into squares to serve while still warm.

In the early 1960s my husband and I were raising three children in a 1922 house on Maple Drive in Oakley (Cincinnati).

I used to bake this cake as a treat during the evening when we didn’t have money for snacks like potato chips and soft drink.   I would omit the crumb topping and after it was cool, frost it with some powdered sugar icing and sprinkle raisins on top.

ICING FOR TOP OF CAKE

  • 1 Tblsp. softened butter or margarine
  • 1 Tblsp. undiluted evaporated milk
  • 1/2 tsp. vanilla
  • 1 cup powdered or confectioners’ sugar
  • Dash of salt

Place all of the above ingredients in a mixer bowl and beat until smooth.  An additional drop or two of evaporated milk can be added gradually to make a good spreading consistency.  Frost top of cooled cake while still in the pan and sprinkle about 3 Tblsp. of raisins on top.

The three kids (age 2, 6 and 8), my husband and I would eat the entire cake that evening while watching television.

Fresh Fruit Kuchen

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.

FRESH FRUIT KUCHEN


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