Summer Fruit Kuchen

From the blog For Love of the Table

1 1/2 c. all purpose flour

2 t. baking powder

1/4 t. salt

1/4 t. ground nutmeg

6 T. unsalted butter, room temperature

3/4 c. granulated sugar

1 large egg

1 1/2 t. vanilla

1/2 c. milk

4 to 4 1/2 c. prepared fruit (see notes)

1 T. freshly squeezed lemon juice

1/4 c. sugar

1/2 t. cinnamon

Preheat an oven to 350ºF. Adjust rack so it is in the lower third of the oven (see notes). Butter a 10-inch round cake pan. Line the bottom with a round of parchment, butter the parchment and flour the pan. Set aside.

Combine the first four ingredients in a small bowl and set aside.

Cream the butter and sugar until light and fluffy. Beat in the egg. Combine the milk and vanilla. Fold in the dry ingredients in three additions, alternately with the milk mixture in two additions.

Spread the batter in the prepared pan. Toss the fruit with the lemon juice and spread evenly over the batter (drizzle any juices remaining in the bowl over the fruit). Combine the sugar and cinnamon and sprinkle in an even layer over the fruit. Bake until a wooden toothpick inserted in the center of the cake comes out clean, 40 to 50 minutes. Serves 8 to 10.

Notes:

• Fruit may be any combination of whole berries, halved and pitted cherries, pitted and sliced (1/2-inch thick) plums, apricots, or nectarines, peeled, pitted and sliced (1/2-inch thick) peaches, pitted and quartered prune plums, chunks of rhubarb, or 1/4-inch thick wedges of peeled apple or pear.

• In my oven, this cake bakes best if placed in the lower third of the oven. Bake in the middle of the oven if you have an oven with very strong bottom heat.

(Recipe adapted from The French Laundry Cookbook by Thomas Keller and The Art of Quick Breads by Beth Hensperger)

http://www.forloveofthetable.com/2012/07/summer-fruit-kuchen.html

As published on forloveofthetable.com