My Grandmother's Cherry Biscuit Cakes - Kuchen Recipe

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My Grandmother's Cherry Biscuit Cakes - Kuchen

Bonnie Beck


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.

pinch tips: How to Grease a Pan





25 Min




1 1/2 c
all purpose organic flour, unsifted
1 Tbsp
organic raw butter, room temperature
1/2 c
pure organic cane sugar
2 tsp
baking powder
xlarge fresh organic egg at room temp. separated..reserve and refrigerate the egg yolk
14.5 oz cans unsweeten organic sour cherries or fresh and pitted.
*organic raw whole milk


1 c
pure organic cane sugar
1 Tbsp
all purpose organic flour. unsifted
1 Tbsp
organic raw butter
fresh organic egg yolk, that was reserved and refrigerated

Directions Step-By-Step

Butter 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.
Mix 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.
Butter 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.
Spread the cherries evenly over the dough.
Mix the topping ingredients by hand. I do it with my fingers. Sprinkle topping over cherries evenly.
Bake 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.
The 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.
I 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.
Orginally 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.
Thank you, Grandma for some of the best foods I have growing up on.

About this Recipe

Main Ingredient: Fruit
Regional Style: German
Dietary Needs: Kosher
Other Tag: Heirloom
Hashtag: #cherries