Fresh Peach Kuchen, German Peach Cake Fresh Peach Kuchen came about this past week when I took a drive to Oshkosh WI to spend the day with my son Bob and his wife Kim. With both being teachers, I don’t see a whole lot of …
German Apricot Cake Aprikosenkuchen This recipe for German Apricot Cake or Aprikosenkuchen, may surprise you. The ingredients are pretty simple but the finished cake is always delicious. It’s a classic German recipe, that in Germany most Germans know how to make this kuchen/cake by heart. Kuchen …
Plum Kuchen Coffee Cake
Plum Kuchen Coffee Cake is a very delicious fruit kuchen. Kuchen is German for cake, more commonly thought of as a breakfast cake, or coffee cake. In Germany, kaffee and kuchen is as common for breakfast as bacon and eggs are here in the United States. The kuchen seen most often in Germany is one heavily topped with various fresh fruits. Some of the best coffee in the world are found in Germany and Italy, too.
The German immigrants that came and settled in America, brought their kuchen recipes with them. The typical German kuchen or fruit kuchen have been somewhat replaced here with the popular streusel topped, quick-bread type coffee cakes with powdered sugar icing. Don’t get me wrong, I love streusel topped coffee cakes as much as the next guy, but the “true” German fruit kuchen has been put on the back burner, so to speak, and needs to make a comeback.
Yeast based kuchen is a sweetbread, making it my favorite kuchen. A sweetbread kuchen is rich and sweet. It will bring out the best of the fresh fruits topping it. With that being said, some will think this recipe shouldn’t be called a kuchen at all, since I have (mistakenly) made this kuchen with Bisquick. Shame on me, but not surprisingly though, this kuchen is delicious. Which means kuchen is very adaptable as well as delicious.
Few Things to Remember
Keep in mind that the kuchen or cake is not the star of the kuchen. Make sure your kuchen dough is about 3/4 of an inch to an inch thick, this will give you the perfect thickness to your baked kuchen. Lay the fruit on top of your kuchen dough thickly. Fill every open space with fruit until you can’t see any dough showing, then you’ll know you have enough fruit. You can use any combination of spices you like and any fruit or combination of fruits as well.
I love the adaptability of kuchen. Most kuchen recipes are relatively plain but all kuchens will bring out the best of the fruit you choose to use. The right size pan for making kuchen is important too. It’s better to have too much pan than not enough! So take care in choosing your pan, and make sure it has sides high enough to guard against overflow. No need to set the smoke alarms off!