Blackberry or Peach Kuchen

Servings:  8 to 10

Peach Kuchen

Blackberries and peaches are in season!  I got mine at our local farmer's market so that I didn't have to go pick them and collect chiggers (a definite childhood memory)!  Should I make a cobbler or a crisp or a kuchen?  Kuchen wins this time.  Oh how I love kuchen (German for cake).  Did you know that kuchen is the South Dakota state dessert?  This version is chock full of fruit (you can use raspberries or blueberries or a combination of fruits) and is not too sweet.  It makes a delightfully yummy dessert or coffee cake.  Hubby said that it is good enough to be sold in a New York bakery!  That’s how good it is.  Enjoy!  Oh yes, I made two:  one blackberry and one peach!

Blackberry Kuchen

INGREDIENTS:

½ cup unsalted butter

1 cup all purpose flour

1 cup sugar (or ½ cup Splenda) plus about 1 Tablespoon more for “dusting”

1 teaspoon baking powder

2 large eggs

1 teaspoon vanilla
1 teaspoon almond flavoring in addition to vanilla for peaches

¼ teaspoon ground cinnamon

2 cups fresh blackberries, washed and drained
 or 2 cups fresh peaches, peeled and thinly sliced
powdered sugar for dusting top of cake

DIRECTIONS:

·         Lightly spray a 9-inch cake pan with cooking spray and dust with flour

·         In a large mixing bowl, combine sugar and butter.  Beat with mixer to combine and then beat on medium high speed until well mixed and creamy.

·         Add flour, baking powder, vanilla, cinnamon, and eggs.  Mix to combine and beat on high speed about two minutes until blended well.

·         Spoon batter into cake pan and spread it smoothly to the edges (batter will be thick). 

·         Scatter berries or peaches over the batter and sprinkle with about 1 Tablespoon of sugar.

·         Bake on middle rack of 350 degree F oven 35 to 40 minutes or until browned and pulling away from edges of pan.

·         Let cool a bit and dust cake with powdered sugar.

·         Cut into wedges and serve with optional freshly whipped cream!