Cherry Peach Kuchen

Cherry Peach Kuchen

This traditional German, fruit-filled kuchen (cake) makes a great coffee cake or dessert. If you like, top it with a little whipped cream.

15 min.prep time 60 min.total time
12 servings
1 Rating

Ingredients

Topping

1/3 cup all-purpose flour
3 tablespoons sugar
2 tablespoons cold Land O Lakes® Butter
1/4 cup chopped pecans

Cake

1 1/2 cups all-purpose flour
3/4 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
1/2 teaspoon almond extract

Filling

2/3 cup (10 to 12) sweet cherries, pitted, halved*
3/4 cup peach slices**
Whipped cream, if desired

Directions

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.

Nutrition Facts (1 serving)

Calories: 250

Fat: 12g

Cholesterol: 45mg

Sodium: 240mg

Carbohydrates: 34g

Dietary Fiber: 1g

Protein: 3g

Recipe #11146©2011Land O'Lakes, Inc.

Recipe Comments & Reviews

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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