my grandmother's cherry biscuit cakes - kuchen
(2 ratings)
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My Grandmother was a fabulous cook. Weren't all of ours? I loved her roast lamb with the browned potatoes, little browned onions and the rich gravy she made. No,lamb dinner would have been complete without her amazingly wonderful creamed spinach. Rich delightful smells would drift from her kitchen, reaching us on street beckoning us to hurry when we came to dinner. It was like heaven. Most of all I remember her Cherry Biscuit Cake. The recipe is over 200 years old. It's has been passed down from my grandmother to her daughters and their daughters and sons to grandchildren for generations.
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(2 ratings)
yield
10 -12
cook time
25 Min
method
Bake
Ingredients For my grandmother's cherry biscuit cakes - kuchen
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1 1/2 call purpose organic flour, unsifted
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1 Tbsporganic raw butter, room temperature
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1/2 cpure organic cane sugar
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2 tspbaking powder
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1xlarge fresh organic egg at room temp. separated..reserve and refrigerate the egg yolk
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214.5 oz cans unsweeten organic sour cherries or fresh and pitted.
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*organic raw whole milk
- TOPPING
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1 cpure organic cane sugar
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1 Tbspall purpose organic flour. unsifted
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1 Tbsporganic raw butter
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1fresh organic egg yolk, that was reserved and refrigerated
How To Make my grandmother's cherry biscuit cakes - kuchen
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1Butter lightly a small 2 sided small cookie sheets. Drain the cherries and save the juice in the freezer for another project. Or prepare fresh organic sour cherries.
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2Mix the flour, butter, sugar, and baking powder together by hand. Beat the egg white till frothy in a large measuring cup. Add milk to the cup till there is 1 cup of milk and frothy egg white total. Add to flour mixture and mix until all incorporated.
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3Butter your hands lighty. Place dough in the center of the pan and press lighty till the dough evenly covers the cookie sheet and up the sides.
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4Spread the cherries evenly over the dough.
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5Mix the topping ingredients by hand. I do it with my fingers. Sprinkle topping over cherries evenly.
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6Bake at 350 until done. About 25 to 30 mintues until the edges of the dough are a lovely golden brown. (not lightly golden) If it is just lightly golden then the bottom won't be done. Serve either warm or cold.
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7The bottom should be lightly moist, that is normal. You can serve with a dab of whipped cream if you like with a sprinkle of cinnamon. Note: I use EX large fresh organic eggs. Large eggs today are not the large eggs our grandparents knew.
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8I have used the same dough and topping recipe to make the recipe with sliced Plums, Apricots, thinly sliced Pears, Peaches, Apricots, and Nectarines and Apples. Sprinking cinnamon on top. Sometimes I use mixture of fruits. Just make sure the fruits are not overly ripe.
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9Orginally my Grandmother, then my mother would bake this in four 7 1/4" wide x 11 1/4" long x 3/8" deep pans. Both always double the recipe to make four pans. I think because two pans never left enough go with morning coffee or a snack. My grandfather expertly make the pans for my grandmother in his hareware store as you couldn't buy these size pans here in the USA. I only have 3 of the pans, as my brother threw 1 away. I have 3 of of pans..unfortunetly when my Mom was dying my brother threw one away not knowing.
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10Thank you, Grandma for some of the best foods I have growing up on.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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