Ah, the versatile kuchen—a canvas for culinary creativity that beckons with its endless possibilities. But what exactly is a kuchen? Originating from Germany, the word “kuchen” simply translates to “cake” in English, yet its essence extends far beyond a mere dessert. Imagine a tender, buttery crust adorned with a symphony of flavors—perhaps the delicate sweetness of figs and peaches, the subtle elegance of pears, or the exotic tang of star fruit. Each bite offers a tantalizing blend of seasonal fruits, custards, or nuts, inviting you on a journey through a world of taste sensations. From the rustic charm of apple streusel kuchen to the decadence of black forest cherry kuchen, these delightful treats embody the heart and soul of German baking traditions while embracing a global palette of ingredients. Join me as we explore the art of kuchen-making, celebrating its rich history, diverse ingredient combinations, and the joy it brings to kitchens around the world.

Kuchen

Base recipe, originally Fig and Peach, but you can use any fruit!

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Prep Time 30

Cook Time 55

Total Time 1 25

Course Dessert

Ingredients

10–15 small, ripe figs cut into quarters
2 plump and ripe peaches cut into small pieces
1 cup all-purpose flour
1 tsp baking powder
1/4 tsp salt
4 oz 1 stick unsalted butter
2/3 cup granulated sugar
1/3 cup packed light brown sugar 1 egg
2 egg yolks
1 tsp vanilla

Instructions

Preheat oven to 350°F. Grease and flour 9 x 2-inch round baking pan. I like to cut a piece of parchment paper and put that on the bottom and grease that as well.
In a small bowl, mix together flour, baking powder and salt.
In a mixer with a paddle attachment, beat butter at medium speed until creamy, for about 45 seconds. Scrape butter down sides of bowl.
Pour in granulated sugar, followed by brown sugar until fluffy.
Beat in egg, followed by egg yolks and vanilla.
On slowest speed, add in flour mixture until combined.
Pour batter into baking pan.
Starting at the outside of the pan, begin to arranged the figs and peaches in a circular pattern (or any way your heart desires) and sprinkle some extra sugar on top.
Bake for 55-60 minutes or until firm and set. Let cool for an hour.
Once cooled, dust with powdered sugar.
Serve warm or at room temperature.

Notes

So many variations! I've used ripe pears, star fruit, sweet kiwi (the golden colored ones). I haven't tried this yet, but I want to replace the flour with Almond flour.