John would probably agree that I should make this simple cake more often. It's good for dessert or a morning snack cake.
Thrifty old German housewives made kuchen for 10 am "Kaffeetrinken" with fresh fruit in summer and canned fruit in winter. They could bake one in their sleep. It was always eaten up on the same day. You can refrigerate the leftovers, but this cake isn't a good keeper.
I used whole frozen strawberries which worked fine. But of course our favorite is home grown plum kuchen :-(
The basic recipe is from a 30-year old Sunset magazine. As far as cake goes it's wholesome, with just 1/2 cup sugar, butter and eggs. No leavening so it makes a dense batter. The unsweetened fruit is laid on top and the juices bake down into the cake. Flavor the batter with a bit of almond extract and grated orange peel, or vanilla and cinnamon.
Cream 1/2 cup soft butter with 1/2 cup sugar. Beat in 3 eggs and the flavorings, then one cup of flour until smooth. Spread in a greased tart pan and arrange fruit on top. Bake at 375 for about 1/2 hour.
Finish with a dusting of powdered sugar while still warm.
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