Kuchen is the German word for cake, though it is used to describe an assortment of desserts and pastries. This recipe for Peach-Poppyseed Fruit Kuchen is indeed cake-like, but truly has more in common with bread. With coffee or tea this lemony kuchen makes a perfect summer breakfast; with fresh whipped cream it is a lovely light, and health-conscious, dessert.
Ingredients:
– 2 1/2 c. flour
– 2 Tbsp. butter
– 1/4 tsp. salt
– 2 Tbsp. sugar
– Zest from one whole lemon
– 3/4 tsp. fast-action dried yeast
– 1 egg, beaten
– 2/3 c. warm water
– 2 Tbsp. poppyseed, prepared dessert filling (available in the baking aisle of most grocery stores)
Topping:
– 1 lb. fresh peaches – about three large fruits (though really you could use any stone fruit in this recipe and it would be fantastic)
– 2 Tbsp. butter
– 2 Tbsp. raw or demerara sugar
Directions:
1. Put the flour in a large bowl. Rub 2 Tbsp. butter in with fingertips, until the mixture resembles fine breadcrumbs.
2. Stir in the salt, sugar, zest, and yeast.
3. Add the beaten egg, prepared poppyseed, and enough water to make a soft dough.
4. Knead well on a clean and lightly floured surface for at least five minutes — dough should be smooth and elastic.
5. Put the dough back in to the bowl and cover with a piece of oil cling-film. Let rise at least 1 hour, or until doubled in size. It is very important that you place the bowl somewhere warm or the dough will not rise.
6. Once risen, tip dough out onto a floured surface and knead well again. Press dough into a buttered spring-form pan or a loose-bottomed flan tin. I used a 9” pan, but if you have a larger one (like 11”) I think it may better suit this kuchen to be a little thinner.
7. Halve, stone, and thickly slice the peaches. Arrange them over the top of your dough.
8. Leave uncovered to rise in a warm place for 45 minutes, or until doubled in size
9. Preheat oven to 400F
10. Brush the fruit with melted butter and sprinkle with sugar
11. Bake in oven at 400F for 15 minutes
12. Remove from oven, cover with foil, reduce heat to 350F and bake for another 35-40 minutes.
13. After finished baking, removing from oven and let cool for 10-15 minutes. Using a knife or thin spatula loosen the edges and remove kuchen from tin.
14. Transfer to a serving plate and sprinkle extra sugar over top, if desired.
15. Serve warm or cold, cut into slices. This is especially good warm with some sweet cream butter slathered over it…but then again, what isn’t?
Adapted from The Bread Book by Sara Lewis
theindiehomemaker 