Wednesday, July 22, 2020

Vegan Kuchen with Fresh Fruit Topping


Okay I will get right to the recipe, since that is what I like when I want to bake something. But while the kuchen bakes, please read the story of 'the apricot delivery' below the recipe, okay? Thanks (oh yes, and your comments are gold! I love them-- as most bloggers do-- and ask any questions too!)

VEGAN KUCHEN with FRESH FRUIT TOPPING

1. Sift all the following into a large mixing bowl.  Whisk to combine well:

2 cups, 250g All-Purpose flour
2 teaspoons, 8.87g baking powder
1 teaspoon, 3.4g baking soda
1/3 teaspoon, 1.95g fine sea salt
2/3 cups, 132.57g sugar

2. Mix together the following in a 2-cup measuring cup:

3/4 cup, 184g non-dairy milk
3 tablespoons, 47.02 non-dairy yogurt
1/3 cup, 72.16g coconut oil, melted
2 tablespoons, 30g apple cider vinegar
2 teaspoons, 9.86g vanilla extract

3. Add the wet ingredients (#2) to the dry ingredients (#1) and use only as many strokes as needed until batter is combined.  Over-stirring can result in a tougher texture.

4. Preheat the oven 350 degrees F./180 degrees C./moderate/4 gas

5. Spoon the batter into a greased or parchment-covered spring form pan (11") or use a similar-sized silicone pan (which I did-- no greasing or parchment required). 

6. Slice up about 1 pound (larger fruits, into halves, quarters or thinner strips (riper fruits need less cutting up).

7. Embed the sliced fruit and/or whole berries in the dough.

8. Optional topping: 2 tablespoons (about 25g) coconut sugar and coconut shreds

9. Bake for 50-60 minutes or until a toothpick poked in the middle of the cake comes out clean.
Cool before eating.



10. Use this recipe for any in-season fruit topping that grabs your fancy.  I have tried apricots, blueberries and apples-- they all taste magnificent on the top of this cake.  Mmmm.  Eat with tea or coffee... this is a German-ish coffee cake (the kuchen my mother-in-law made was leavened with yeast).  SEND me a picture of your cake.  If you join Organic Granny Veggie Recipes on Facebook, you can post your picture there!


THE APRICOT STORY
One morning I was out in my front yard doing some weeding when the postal van pulled up.  The postee got out with a Amazon Prime box and said it was for me and that she would leave it at the top of the drive-way, which she did (COVID-19 delivery format).

I thought to myself: "Wow, Amazon is back into their 2-day deliveries!" (I had ordered from them two days before.  During the COVID time there was a huge overseas delay.  Understandable).

So, I hauled the box into the house and used a knife to slice it open.  I was struck by all the stamps, but my brain told me: "Probably a third-party seller".  I am not too curious about that system, so accepted the idea.


But then, when I peaked into the box I was mystified to see egg cartons.  My helpful (but rather dull) brain suggested: "I think these eggs must have been delivered to you by mistake".  My 'other brain' whispered: "I don't think Amazon delivers eggs, do they?".

I gingerly opened the box and saw what looked like brown eggs, but when I opened it wider I saw APRICOTS!!!

The apricots were from the tree of my dear long-time friend, Joey, who lives in the Sunny Okanagan where apricots grow very nicely.   For many years she was the Post Mistress in a small Saskatchewan community called LOVE, close to my brother and sister-in-law's farm, the farm I grew up on.  So, Joey didn't think it was a big deal to send a box of apricots by mail.  I was so touched by her thoughtfulness (still am).  Who but a dear old friend would think to do that?


**Bianca Zapatka's apricot kuchen is the foundation for this recipe.  Thank you!





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