Fruit Kuchen

Props and styling by Goldie Stern
Photography by Felicia Perretti

My sister Esther shared this classic with me many years ago. It’s a moist, delicious cake that can be made with apples, peaches, plums, apricots, or a combo of all. I’ve updated it and present it here with two ways to make it.

YIELDS 1 TUBE PAN

• 3 cups flour (I use white spelt or whole wheat pastry)
• 3 tsp baking powder
• 1½ cups sugar
• ½ tsp salt
• 1 cup oil
• 4 eggs
• ¼ cup orange juice or soy milk
• 2 tsp vanilla extract
• ½ tsp almond extract

Fruit Mixture

• 1 Granny Smith apple, peeled and cubed
• 1 Yellow Delicious apple, peeled and cubed
• 3 Tbsp sugar
• 1 heaping tsp cinnamon
• sliced almonds, for topping (optional)

Preheat oven to 350°F (175°C). Grease a tube pan and set aside.

In the large bowl of a mixer, combine flour, baking powder, sugar, and salt. Make a well in the center and add the oil, eggs, juice or soy milk, and extracts. Mix together well.