STRAWBERRY KUCHEN (for eight)

This kuchen recipe also hails from America, in this case from the southern states, especially Kentucky, Louisiana and Texas, where Germans also immigrated.

½ cup softened unsalted butter

1 cup plus 1 tablespoon granulated sugar, divided

2 large egg yolks

1 large egg

1-1/2 cups all purpose flour

1-1/2 teaspoons baking powder

1/8 teaspoon salt

½ cup whole milk

2 cups fresh strawberries

¼ cup sliced almonds

¼ teaspoon ground cinnamon

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1.   Preheat oven to 350*.   Beat butter and 1 cup of the sugar in a large bowl with an electric mixer on medium speed until light and fluffy, 3 to 4 minutes.   Add yolks and egg one at a time, beating well after each addition.

2.   Whisk together flour, baking powder and salt in a medium bowl.  Alternately add flour mixture and milk to butter mixture in 5 additions, beginning and ending with the flour mixture. Beat on low speed just until blended after each addition.  Transfer batter to a greased (with butter) and floured 9 inch round cake pan.

3.   Arrange sliced strawberries in an even layer over top of the batter, and sprinkle evenly with sliced almonds.  Sprinkle ground cinnamon and remaining tablespoon sugar over strawberries and almonds.

4.  Bake in preheated oven until browned and a wooden pick inserted in center comes out clean, 35 to 40 minutes.  Cool cake in pan on a wire rack until room temperature, about 20 minutes, or serve warm.

from Southern Living Magazine