Every summer, Elena Salsedo, former owner of Sweet Elena’s Bakery & Café in Sand City, celebrates the market’s bounty with this rustic, buttery Summer Fruit Kuchen. Lightly sweet and golden, it’s the perfect way to showcase ripe apricots, cherries, plums, or berries. The tender whole wheat pastry and caramelized edges make it as welcome at brunch as it is for dessert — and it’s especially delightful served slightly warm with a spoonful of whipped cream or crème fraîche.
INGREDIENTS:
2 cups Turbinado or raw sugar
1 cup sweet butter, at room temperature
4 large eggs
2 cups whole wheat organic pastry flour
2 teaspoons baking powder
1/2 teaspoon salt
2 to 3 cups fruit of your choice, pitted and sliced
METHOD:
Preheat the oven to 350°F. Brush a 9 × 12-inch baking dish with melted butter and set aside.
In a large mixing bowl, cream the butter and sugar together using a mixer until light and fluffy, about 3 minutes.
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Scrape down the sides of the bowl as needed.
In a separate bowl, sift together the flour, baking powder, and salt. Gradually add the dry mixture to the butter mixture, mixing on low speed just until blended. Do not overmix.
Spread the batter evenly into the prepared baking dish with a spatula. Arrange the sliced fruit decoratively over the top — the fruit will gently sink into the batter as it bakes.
Bake for 30–35 minutes, or until the cake is golden and a tester inserted in the center comes out clean. Cool slightly before serving. Serve warm or at room temperature.
YIELD: Serves 8-10
SOURCE: Elena Salsedo, Pastry Chef and former owner of Sweet Elena’s Bakery & Cafe
