Recipes:

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Blueberry Lemon Kuchen

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Ingredients

For the crum topping:

• ½ cups Sugar

• ⅓ cups Brown Sugar

• ½ cups Old Fashioned Oats

• ½ cups Chopped Pecans

• ½ cups Flour

• ¼ teaspoons Salt

• 8 Tablespoons Butter
   

For the coffee cake:

• 1 cup Sugar

• 8 Tablespoons Butter

• 2 whole Eggs

• 2 teaspoons Vanilla Extract

• 2 cups Flour

• 2 teaspoons Baking Powder

• ¼ cup Lemon juice

• zest of a Lemon

• ½ cups Buttermilk

• 1 cup sourcream

• 2 cups Blueberries

• 2 Tablespoons Flour
   

For the glaze:

• ½ cups Powdered Sugar

• ¼ teaspoons Vanilla

• 2 teaspoons Milk, Or As Needed
   

Directions:

1. Preheat oven to 375 F.

2. To make crumb topping, in small bowl combine sugar, brown sugar, oats, pecans, flour, & salt.

3. Cut in butter until crumbly (I use my food processor on pulse). Set aside.

4. For the cake: In large mixing bowl, beat sugar and butter until creamy.

5. Add eggs one at a time, along with vanilla & lemon. Set aside.

6. In a small bowl, combine flour, baking powder, baking soda, & salt.

7. Add this into the creamed mixture alternately with buttermilk & sour cream.

8. Rinse blueberries and drain them. Put them into a small bowl and sprinkle with the 2 tablespoons of flour.

9. Fold blueberries into the batter (Or layer them into the batter).

10. Spread batter into a greased lined 9-inch square pan. Top with crumb topping.

11. Bake for 50-60 minutes or until a wooden toothpick inserted in the center of the cake comes out clean.

12. Remove it from the oven and allow to cool for 10 minutes.
     

To make the glaze: In a small bowl combine powdered sugar, vanilla, and 1-2 teaspoons milk as needed.
Mix until smooth and creamy. Drizzle over warm cake. Serves 9.

Optional: Layer the cake batter surrounded by puff pastry. Layer the cake with lemon curd, blueberries, cake batter, repeat. Layer the cake with lemon curd, blueberries, cake batter and top with streusel topping. Bake in a springform pan. Serve with lemon curd on the side.

Apfel-Marzipan-Kuchen
 

Makes 1 (9-inch/23cm) cake

• 6 small apples (1 3⁄4 pounds/800 grams), divided

• Juice of 1 lemon

• 7 ounces (200 grams) almond paste

• 1/4 teaspoon salt

• 14 tablespoons (200 grams) unsalted butter, melted and cooled, plus more for the pan

• 3/4cup (150 grams) granulated sugar

• 1 teaspoon almond extract

• 4 eggs

• 1 1/4 cups scooped and leveled, minus 1 tablespoon/150 grams all-purpose flour

• 9 1/2 tablespoons (85 grams) cornstarch

• 2 teaspoons baking powder

• 1/4 cup (75 grams) apricot jam

 

Directions:

1. Preheat the oven to 350 °F (180°C). Line the bottom of a 9-inch/23-centimeter springform pan with parchment paper and butter the sides of the pan.

2. Peel, halve, and core 3 of the apples, and cut each half into 6 even slices. Toss the apple slices with half of the lemon juice and set aside.

3. Peel, halve, and core the remaining apples, and then cut into 1/3-inch/8-millimeter dice. Toss with the remaining lemon juice and set aside.

4. Grate the almond paste and place it in the bowl of a stand mixer fitted with the flat beater attachment. Add the salt and melted butter; beat for 1 to 2 minutes, until smooth. Then beat in the sugar and almond extract. Beat in the eggs, one at a time, beating for 30 seconds after each addition. Scrape down the sides of the bowl.

5. In a separate bowl, whisk together the flour, cornstarch, and baking powder. Beat into the almond batter, and then fold in the diced apples. Scrape the batter into the prepared pan and smooth the top. Distribute the sliced apples decoratively in concentric rings on the top of the cake. Then, using the flat of your hand, gently push the apples into the batter; they should not be submerged, but rather lightly anchored.

6. Place the pan in the oven and bake for 1 hour and 10 minutes, or until the top is golden brown and a tester inserted into the middle of the cake comes out clean. Remove the pan from the oven and place on a rack to cool.

7. Immediately heat the apricot jam over medium-high heat until just bubbling. Brush a thin layer of the hot jam over the still-hot cake. Let cool completely before removing the springform ring. The cake will keep at room temperature, lightly wrapped in plastic wrap, for several days.