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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.

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Syrinx September 18, 2007
Cherry Kuchen (Pronounced Ku-Kah by My Family)