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my grandmother's cherry biscuit cakes - kuchen

(2 ratings)
Recipe by
Bonnie Beck
Route 66, AZ

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.

(2 ratings)
yield 10 -12
cook time 25 Min
method Bake

Ingredients For my grandmother's cherry biscuit cakes - kuchen

  • 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
  • 1
    xlarge fresh organic egg at room temp. separated..reserve and refrigerate the egg yolk
  • 2
    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
  • 1
    fresh organic egg yolk, that was reserved and refrigerated

How To Make my grandmother's cherry biscuit cakes - kuchen

  • 1
    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.
  • 2
    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.
  • 3
    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.
  • 4
    Spread the cherries evenly over the dough.
  • 5
    Mix the topping ingredients by hand. I do it with my fingers. Sprinkle topping over cherries evenly.
  • 6
    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.
  • 7
    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.
  • 8
    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.
  • 9
    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.
  • 10
    Thank you, Grandma for some of the best foods I have growing up on.

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