Description

This Fig and Peach Kuchen is a light and fluffy cake, perfect for showcasing the sweet, juicy flavors of fresh summer fruits.

Ingredients

Units Scale

2 plump and ripe peaches, cut into small pieces
10-15 small, ripe figs, cut into quarters
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
4 oz (1 stick) unsalted butter, softened
2/3 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/4 cup milk

Instructions

Preheat your oven to 350°F (175°C). Grease and flour a 9 x 2-inch round baking pan.
In a small bowl, whisk together the flour, baking powder, and salt. Set aside.
In a mixer with a paddle attachment, beat the butter at medium speed until creamy. Gradually add the sugar and continue to beat until the mixture is light and fluffy.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Reduce the mixer speed to low and alternately add the flour mixture and milk, beginning and ending with the flour mixture. Mix just until combined.
Pour the batter into the prepared baking pan and smooth the top with a spatula.
Arrange the peach pieces and fig quarters decoratively on top of the batter.
Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

This cake is best enjoyed fresh but can be stored in an airtight container at room temperature for up to 2 days. For a healthier twist, consider using whole wheat flour. Serve with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat. Experiment with different fruits like plums or berries for variety.

Prep Time: 30 minutes
Cook Time: 55 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 210
Sugar: 16
Sodium: 85
Fat: 10
Carbohydrates: 28
Fiber: 2
Protein: 3
Cholesterol: 55