FRESH FRUIT KUCHEN
One 9-inch round cake; about 12 servings
Position a rack in the lower third of the oven. Preheat the oven to 350°F. Grease a 9-inch springform pan and line the bottom with a round of parchment paper.
Prepare and set aside:
Spread evenly in the pan:
- 1 pound peaches, nectarines, apricots, or plums, pitted and sliced; cherries, pitted and halved; or raspberries or blueberries (about 3 cups)
Whisk together in a medium bowl:
- 1 cup (125g) all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
Beat in a large bowl, or in a stand mixer with the paddle attachment, until fluffy:
- 1 stick (4 oz or 115g) unsalted butter, softened
- ¾ cup (150g) sugar
- (Finely grated zest of 1 lemon)
- 1 teaspoon vanilla or ½ teaspoon almond extract
Beat in one at a time just until blended:
- 2 large eggs
Stir in the flour mixture just until incorporated. Scrape the batter into the pan and spread evenly. Scatter the streusel on top. Bake until the topping is golden brown and a toothpick inserted in the center of the cake comes out clean, 40 to 45 minutes.
Let cool in the pan on a rack for 15 minutes, then remove the pan ring and let cool completely.