Time for another Cake Slice Baker's cake. Once again it was free choice between 4 different cakes, and I chose a Cherry Kuchen. I can't wait to see what my fellow bakers chose as their cake.
Kuchen is the German word for cake. After reading through the recipe this cake seemed just like a coffee cake, and that is why I choose to bake it rather than some of the other wonderful choices. It proved to be a great choice.
Since my favorite part of a coffee cake is the crumbs (go figure), I ended up doubling this part of the recipe so that I could have a thicker base and more crumb topping. The whole cake was wonderful, and I had fun pitting the cherries - something I have never done before. This is definitely one cake I will be making again soon, maybe with some apricots next time.
Thanks once again to my daughters Lauren and Ashleigh who helped by typing recipes and editing photos - you helped me get through what has been a very busy week and to meet my blogging commitments. Love you!
(Printer Friendly Recipe)
Crumb Mixture ~
- ½ cup unsifted unbleached all-purpose flour
- ⅛ teaspoon baking powder
- 2 tablespoons light brown sugar
- ½ cup pecans
- 3 tablespoons melted unsalted butter
- 1 pound cherries
- 1 cup sifted unbleached all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup (1 stick) unsalted butter
- 3 eggs
- ½ teaspoon vanilla extract
Crumb mixture ~
- Place the flour, baking powder, sugar and nuts in a food processor fitted with the steel blade, pulse 6 to 8 times, or until the nuts are finely chopped.
- Add the butter and pulse 2 to 3 times or until mixture forms pea-size crumbs (do not over-process).
- Sprinkle 1/3 of the crumbs evenly on the bottom of the pan.
- Reserve the remaining 2/3 for the topping.
- Press crumbs down lightly in the pan to form a bottom crust. Set aside.
- Generously butter a 9-inch springform pan, line with parchment paper, and generously butter the paper.
- Position a rack in the lower third of the oven and preheat to 350℉.
- Wash the cherries and dry well on paper toweling, remove the pits with a cherry pitter and set aside.
- Sift together flour, baking powder, and salt in a triple sifter. Set aside.
- Cut the butter into 1-inch pieces and out in the large bowl of an electric mixer fitted with beaters or paddle attachment to soften on low speed. Increase speed to medium-high and cream until smooth and light in color, about 1 ½ to 2 minutes.
- Add the sugar 1 tablespoon at a time, taking 3 to 4 minutes to blend it in well. Scrape sides of bowl occasionally.
- Add eggs, 1 at a time at 1-minute intervals, scraping the sides of the bowl as necessary. Blend in the vanilla.
- Reduce mixer speed to low. Add the flour mixture in 3 additions, beating just until incorporated after each addition. Mix for about 15 second longer. Carefully spread the batter over the crumb layer in the pan and arrange the cherries in rings on top.
- Sprinkle the reserved crumbs on top of the cherries.
- Center the pan on the oven rack and bake in the preheated oven for 60 to 65 minutes, or until the cake begins to come away from the sides of pan and the top is golden brown.
- Remove from the oven and set on a cake rack to cool. Cover the pan with a piece of aluminum foil. Pressing it snugly against the sides to hold in the topping, invert the cake onto the rack and lift off the pan and carefully peel off the parchment paper.
- Turn cake right side up onto a serving platter.
- To serve, slice into wedges and accompany with a scoop of vanilla ice cream.
Recipe from Great Cakes by Carole Walter.