Cherry Kuchen (Pronounced Ku-Kah by My Family)

Total Time
1hr 10mins
Prep 30 mins
Cook 40 mins

Old family recipe for a coffee cake with fruit topping from a region in Russia where a community of Germans lived. This is my father's version of the recipe which is almost sugar-free. Very good served warm with vanilla bean frozen yogurt or ice cream.

Ingredients Nutrition

Directions

  1. Add water to beaten eggs and dissolve dry yeast in this mixture. Let all these ingredients rest refrigerated for 15 minutes.
  2. Meanwhile, blend with a pastry blender or by hand flour, salt, sugar, butter and cardamom.
  3. In a large mixing bowl, make a ring of blended flour. Pour chilled yeast mixture into the center and work it into dry ingredients. Knead until smooth, about 2 minutes. Form dough into ball and let rest, covered for about 20 minutes.
  4. Roll out dough into 2 9x9 baking dishes. Push edges of dough up against dish to prevent fruit topping from spilling.
  5. For topping, spread cherries over top of dough. With a pasty blender or fork, cut butter into flour and sugar until small crumbs of mixture are formed. Sprinkle crumb mixture over top of cherries.
  6. Bake at 400 degrees for 20-25 minutes until topping begins to golden.
Most Helpful

Very good. I didn't have any cardamom powder, so I took the seeds out of cardamom pods and ground those up (using a little more than indicated in the recipe). And I used more cherries than indicated, since I only have one 9X9 pan so had to make a half-quantity, but I couldn't think what to do with any leftovers. The flavour of the kuchen was lovely, but I found the crust a little dry (perhaps I cooked it for too long?). I would suggest using the tartest cherries you can find; mine were possibly a little too bland - still delicious, but I can imagine that a bit of sourness would complement the cardamom base and streusel topping very well. I really liked this recipe, and will definitely make it again. Reviewed for Pick A Chef, Fall 2007.

Syrinx September 18, 2007