MARZIPAN KUCHEN WITH PEACHES AND PLUMS

This is a moist and delicious cake with a gentle European taste of marzipan. Serve with whipped cream or ice cream. (If you can’t find almond paste make your own by blending 1 1/2 cups blanched almonds with 1 cup icing sugar in a food processor until powdery, add 1 egg white and 1/2 tsp pure almond extract and process to a paste. (Freeze any extra.)

This is a moist and delicious cake with a gentle European taste of marzipan. Serve with whipped cream or ice cream. (If you can’t find almond paste make your own by blending 1 1/2 cups blanched almonds with 1 cup icing sugar in a food processor until powdery, add 1 egg white and 1/2 tsp pure almond extract and process to a paste. (Freeze any extra.)

Makes 8 to 10 servings

Ingredients

  • 1/2 cup butter
  • 8 oz almond paste (not marzipan), grated
  • 3/4 cup sugar
  • 3 eggs
  • 1 tsp vanilla extract
  • 1/2 tsp pure almond extract
  • 3/4 cup all-purpose flour
  • 1/2 tsp baking powder
  • 3 peaches, halved, pitted cut cut into wedges
  • 5 purple plums, halved, pitted and cut into wedges
  • 1 cup blackberries
  • 2 tbsp coarse sugar
  • topping:
  • 1 cup whipping cream
  • 1 tbsp vanilla bean paste (or1 tsp vanilla extract plus 2 tbsp icing sugar)

Method

    1. For the cake, combine the butter, almond paste and sugar in a food processor, pulsing on/off, on/off until mixture is smooth. Otherwise beat with an electric mixer until smooth. Beat in eggs, vanilla and almond extract.

    2. Mix or sift flour with baking powder and mix into batter.

    3. Spoon into a buttered pan approximately 9"x13". Arrange alternating slices of peaches and plums in the batter in rows with the skin end up. Press blackberries in between the rows. Sprinkle with coarse sugar. Bake in a preheated 325F oven for 45 to 50 minutes or until browned and firm to the touch. Cool.

    4. Whip cream until light. Beat in vanilla bean paste. Serve with cake.

Find more of Bonnie's delicious recipes in her cookbooks: