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Kuchen is not exactly a cake nor a pastry, it is something in between. In German bakeries, you often see square pastries for sale. These come from large sheet cakes [Blechkuchen] and the varieties are endless. I had different kuchens before, my favourite coffee shop The Crazy and the German sells peach and blueberry kuchens with crumb crust toppings.

I already had a wonderful cherry pie squares and a cherry cake bars recipe. This cherry kuchen is a little different. Aside from being pretty, the kuchen doesn't get soggy from cooked fruit. I rarely see Jim getting seconds, but these kuchens got the better of him.

1 cup soft butter 
1-3/4 cups sugar
1-1/2 tsp baking powder
1/2 tsp salt
3 eggs
1 tsp vanilla
1-1/2 cups + 1-1/2 cups flour
or 1 can of cherry pie filling

  • Preheat oven to 350F.
  • Fully line a rectangular baking pan with parchment paper.
  • Beat the butter and the sugar until fluffy.
  • Add the baking powder and salt and combine.
  • Add the eggs and vanilla and beat to combine.
  • Gradually add the flour and beat only to combine.
  • Reserve 1-1/2 cups of the dough and set it aside.
  • Press the remaining dough into the prepared baking pan.
  • Bake for 12-15 minutes.
  • Remove from the oven and spread the pie filling over the crust.
  • Using a tablespoon, drop the remaining dough at intervals over the pie filling.
  • Bake for 25-30 minutes.
  • Cool in the kuchen to room temperature. The kuchen has to settle before slicing.      



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