Bing Cherry Kuchen Recipe

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Bing Cherry Kuchen
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Ingredients
13
Count
Nutrition
272
Calories
Total time
61
Minutes
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Ingredients:

Directions:

  1. Generously butter a 9-inch springform pan; line with parchment paper, and butter the paper.
  2. Crumb mixture—add flour, baking powder, sugar, and nuts to a food processor fitted with steel blade; pulse 6-8 times, or until the nuts are finely chopped.
  3. Add in the butter, pulse 2-3 times or until mixture forms pea-size crumbs; do not overprocess.
  4. Sprinkle 1/3 of crumbs evenly on the bottom of the pan; reserve remaining crumb mixture for topping.
  5. Press crumbs down lightly in the pan to form a bottom crust; set aside.
  6. Position oven rack in lower third of oven; preheat to 350°.
  7. Cake—wash the cherries and dry well on paper towels; remove the pits with a cherry pitter; set aside.
  8. Sift together the flour, baking powder, and salt in a triple sifter; set aside.
  9. Cut the butter into 1-inch pieces and put in the large bowl of a stand mixer fitted with paddle attachment; soften on low speed.
  10. Increase speed to medium-high and cream until smooth and light in color, about 1 1/2 to 2 minutes.
  11. Add in sugar 1 tablespoon at a time, taking 3-4 minutes to blend it in well; scrape down sides of bowl occasionally.
  12. Add eggs, 1 at a time at 1-minute intervals, scraping the sides of bowl as necessary; blend in vanilla.
  13. Decrease mixer speed to low; add the flour mixture in 3 additions, beating just until incorporated after each addition.
  14. Mix for about 15 seconds longer.
  15. Carefully spread batter over the crumb layer in the pan and arrange the cherries in rings on top; use about 20 cherries on the outer circle, working inward to 15, 10, and then 3 in the center.
  16. Sprinkle the reserved crumbs on top of the cherries.
  17. Center the pan on oven rack and bake for 60-65 minutes, or until the cake begins to come away from the sides of the pan and the top is golden brown.
  18. Remove from the oven and set on rack to cool.
  19. Cover the pan with a piece of foil, pressing it snugly against the sides to hold in the topping.
  20. Invert the cake onto the rack; lift off the pan and carefully peel off the parchment paper.
  21. Turn cake right side up onto a serving platter.
  22. To serve—slice into wedges and serve with a scoop of vanilla ice cream or whipped cream.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 271.74 Kcal (1138 kJ)
Calories from fat 204.46 Kcal
% Daily Value*
Total Fat 22.72g 35%
Cholesterol 82.67mg 28%
Sodium 80.33mg 3%
Potassium 133.95mg 3%
Total Carbs 16.21g 5%
Sugars 13.88g 56%
Dietary Fiber 1.65g 7%
Protein 3.44g 7%
Vitamin C 1.8mg 3%
Vitamin A 0.2mg 5%
Iron 0.7mg 4%
Calcium 49.7mg 5%
Amount Per 100 g
Calories 280.51 Kcal (1174 kJ)
Calories from fat 211.06 Kcal
% Daily Value*
Total Fat 23.45g 35%
Cholesterol 85.33mg 28%
Sodium 82.92mg 3%
Potassium 138.27mg 3%
Total Carbs 16.74g 5%
Sugars 14.33g 56%
Dietary Fiber 1.7g 7%
Protein 3.55g 7%
Vitamin C 1.9mg 3%
Vitamin A 0.2mg 5%
Iron 0.7mg 4%
Calcium 51.3mg 5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 7
    Points
  • 8
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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