Summer Fruit Kuchen

By kas_9232

*EACH SERVING*
Calories *385*
Total Fat *20g*
Saturated Fat *12g*
Cholesterol *95mg*
Sodium *149mg*
Total Carbohydrates *49g*
Dietary Fiber *2g*
Protein *5g*

Ingredients

• Crum Topping:
• 1 1⁄2 cups all-purpose flour
• 1 tsp baking powder
• 1 ⁄4 tsp each ground cinnamon and salt
• 1 1⁄2 sticks (3⁄4 cup) unsalted butter, softened
• 3 ⁄4 cup sugar
• 2 large eggs
• 1 1⁄2 tsp vanilla extract
• 1 ⁄3 cup milk
• 1 1⁄2 cups blueberries
• 1 ripe peach, pitted and cut into 1⁄2-in. wedges
• 1 ripe plum, pitted and cut into 1⁄2-in. wedges
• 3 Tbsp each all-purpose flour and light brown sugar
• 2 Tbsp unsalted butter, cut in bits
• 1 ⁄4 tsp ground cinnamon
• Confectioners’ sugar, for dusting

Details

Servings 9

Preparation

Step 1

*1*. Heat oven to 350°F. Line a 9-in. square baking pan with nonstick foil; let foil extend over ends of pan.

*2*. Mix flour, baking powder, cinnamon and salt in a small bowl. Beat butter and sugar in a large bowl with mixer on high speed for 2 minutes until smooth. On medium speed, beat in eggs and vanilla just until combined. On low speed, beat in flour mixture and milk until blended. Gently fold 1⁄2 cup blueberries into batter.

*3*. Spread batter into prepared pan and spread in an even layer. Top with peach and plum slices, evenly spaced in batter. Scatter with remaining 1 cup blueberries.

*4*. Topping: In a medium bowl, rub ingredients together with fingertips until moistened and clumpy, then scatter over fruit. Bake 55 to 60 minutes, until a wooden pick inserted in center comes out clean and kuchen starts to pull away slightly from sides of pan. Cool in pan on wire rack.

*5*. Lift foil by ends onto work surface. Using 2 large spatulas, lift cake from foil onto a serving plate. Dust with confectioners’ sugar. Cut into squares.