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This traditional German, fruit-filled kuchen (cake) makes a great coffee cake or dessert. If you like, top it with a little whipped cream.
Heat oven to 375°F. Lightly grease and flour 11-inch tart pan with removable bottom; set aside.
Combine 1/3 cup flour and 3 tablespoons sugar in small bowl; cut in 2 tablespoons butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in pecans. Set aside.
Combine 1 1/2 cups flour, 3/4 cup sugar, baking powder and salt in medium bowl; cut in 1/2 cup butter with pastry blender or fork until mixture resembles coarse crumbs. Add milk, egg and almond extract; stir just until moistened.
Spread batter into prepared pan. Arrange cherries and peaches over dough; sprinkle with topping.
Bake for 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool slightly. Serve warm with whipped cream, if desired.
*Substitute 1 (16 1/2-ounce) can dark sweet cherries, drained.
**Substitute 1 (15-ounce) can sliced peaches, drained.
Variation: Substitute lightly greased and floured 9-inch round cake pan for springform pan. Bake for 40 to 45 minutes.
Dietary Fiber: 1g
This cake turned out very moist- definitely needs the springform pan. I used fresh peaches and thawed frozen cherries, and my family and I enjoyed it very much.
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/3177
© 2014 Land O'Lakes, Inc.
Spring is finally in the air! The days are getting longer, my commute is getting shorter (thanks to less ice and snow), and we just bought a pair of pint-sized, yellow rubber boots for our toddler to go puddle-stomping. After a very long, very cold winter, I feel like a mama bear coming out of hibernation. Thank goodness for sunshine!
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