Fruit Kuchen

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As the farmers’ markets flood with fresh summer fruit, you’ll want to keep this recipe handy! “Kuchen” is German for “cake.” I also found out that it became South Dakota’s official state dessert in 2000. No wonder I love it so much! My father’s family is German and my husband is from South Dakota. He’s not even a sweets person and loves this dessert.

There are many variations of this recipe online. This is the one my mom used, probably originally torn out of a newspaper or from a church cookbook and adjusted to her liking. You can utilize your favorite fresh fruit or any combination of year-round. I most recently combined peaches and blueberries, and sprinkled shredded coconut and almonds on top. Mom used to make it with garden-fresh raspberries, peaches, apples, pears, apricots, rhubarb and plums. Fruit Kuchen makes not only a great summer dessert, but it tastes even better on the second day with a cup of tea or coffee for breakfast on the patio! It does also freeze well, if you have enough leftovers…!

Fruit Kuchen

1 c. butter or margarine, softened

1 c. sugar

4 eggs

1 tsp. vanilla

1-1/2 c. flour

2-1/2 tsp. baking powder

3 c. fruit of choice (fresh berries,  thinly sliced peaches, apples, pears or quartered plums or apricots)

2 T. sugar + 2 T. cinnamon (mixed together)

Finely chopped nuts or coconut (optional)

Cream together the butter and sugar until fluffy and smooth. Add the vanilla and eggs one at a time, beating until smooth between each. Slowly add in the flour and baking powder until well blended. Pat the dough into an ungreased 10″x15″ cookie sheet with edges or large shallow casserole dish. Place the fruit on top of the dough, overlapping but not completely covering it as you want some of the dough to bubble and cook through. Sprinkle the cinnamon sugar on top along with the nuts and coconut if you choose. Bake at 350 degrees for 40-45 minutes or until the dough is lightly browned.

You can also use canned fruit that’s well drained and chopped up.

Fruit Kuchen

Cucumber Gimlet

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I sampled this liquid yumminess on a 98-degree day at a local market. The crisp, cool, refreshing taste of the cucumber mixed with lime hit the spot, so we came home and made our own version. If you prefer more of a lime flavor, use more juice. Or, if you prefer more of the cucumber, just use a few slices more.

• 3 oz. gin

• 2 oz. fresh squeezed lime juice

• 1.5 oz. simple syrup*

• 4 slices of cucumber, peeled and seeded

In a cocktail shaker, muddle the cucumber and then add the remaining ingredients. Fill with ice and shake until well-mixed and cold! Strain into a chilled glass and garnish with a thin slice of lime or cucumber. Makes 2 drinks. Or maybe one….

*For simple syrup, combine 1 cup of water and 1 cup of sugar in a saucepan over medium heat until sugar is dissolved. Cool before using. Keeps in refrigerator for quite awhile, or until you use it all in this gimlet recipe (whatever comes first)!

gimlet