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Peach Kuchen
Kuchen is simply the German word for cake, and this
take on cake -- a dense, golden-yellow cake layered
with sliced peaches or nectarines and a syrupy brown
sugar topping -- is a natural for summer. Use
peaches or nectarines, whichever are at their
seasonal height; the better-tasting the fruit, the
better this cake will be, as it's the fruit that
lends it character.
Quick and easy to put together, this recipe comes
from Lora Brody's book Basic Baking, a thoughtful
compendium of baking recipes, both classic and new.
We've found ourselves referring to this terrific
book a lot lately.
Cake
2 pounds peaches or nectarines (about seven, 5 to 6
cups sliced)
zest from 1 lemon (about 2 teaspoons)
juice from 1 lemon (about 1/3 cup, 2 1/2 ounces)
1 1/2 cups (6 1/2 ounces) King Arthur Unbleached
All-Purpose Flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup (3 3/8 ounces) granulated sugar
2 large eggs
2 tablespoons (1 ounce) milk
1/2 cup (1 stick, 4 ounces) unsalted butter, melted
and cooled slightly
Topping
1/2 cup (3 3/4 ounces) dark brown sugar, packed
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 cup (1 1/4 ounces) fresh breadcrumbs tossed with
1 tablespoon melted butter (optional)
Cake: Grease a 9-inch springform or removable bottom
pan. Note: It's impossible to nicely turn this cake
out of a regular 9-inch cake pan, due to its gooey
top. If you don't have a springform or
removable-bottom pan, and need to use a regular cake
pan, plan on serving it right from the pan.
If you're using peaches, peel them; nectarines don't
need to be peeled. Pit and slice the fruit 3/4-inch
thick, and use a spatula to gently combine it with
the lemon zest and juice in a medium-sized mixing
bowl.
In a separate bowl, whisk together the flour, baking
powder, salt and sugar. Whisk the eggs with the milk
and the cooled melted butter, and add this mixture
to the dry ingredients, stirring gently just until
combined.
Topping: Mix all of the topping ingredients until
well-blended. Set aside.
Spread the batter in the prepared pan and top with
the fruit mixture. Sprinkle with the topping and the
breadcrumbs, if you're using them.
Bake the cake in a preheated 375°F oven for 45 to 55
minutes, until the edges are golden brown and
beginning to pull away slightly from the sides of
the pan. Let it cool in the pan for 15 minutes
before removing the sides. Serve the cake warm, or
at room temperature. Yield: 8 servings
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