MY COOKBOOK

MY COOKBOOK
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8.7.14

CHERRY KUCHEN BARS


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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It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. This is to my old on-line friends and visitors: policing the comment section for spam and answering questions has become a chore. Good wishes to you all, happy cooking and keep on feeding your people with good food.

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