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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

  • Servings: One 9-Inch cake - 6 servings
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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.

 


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)



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.


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