“With the abundance of fruit at the summer markets, I like to make kuchen. It is always much appreciated by my customers. I started making it with apricots and then went on using the other various fruits coming up during the summer. For my last kuchen, I mixed cherries and apricots but you could use raspberries, strawberries, and plums — I especially love the Santa Rosa plums.” — Elena Salsedo, Sweet Elena’s Bakery & Cafe
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:
Brush a 9 x 12-inch baking dish with melted butter. Set aside.
Cream butter with sugar till light and fluffy.
Add eggs one by one, until fully incorporated.
Sift together pastry flour, baking powder, and salt. Add flour mixture to creamed mixture, slowly. Do not overmix.
Spread the mixture evenly in the baking dish with a spatula. Arrange fruit over it.
Bake for about 30 to 35 minutes at 350°F. Serve slightly warm or cooled.
SOURCE: Elena Salsedo, Pastry Chef and Owner of Sweet Elena’s Bakery & Cafe
