Fruit Kuchen is the most Teutonic of cakes. Our thrifty old German neighbors baked Kuchens with whatever fruit was in season for their morning "kaffee trinken." It tends to get soggy, so was always enjoyed warm and fresh on the same day.
Just a simple butter and egg batter, topped with fresh fruit and sprinkled with sugar. I make a plum Kuchen every year. Such a pretty dessert, you can't resist taking a picture. John did the precision slicing. Ha!
It's going to be a nice afternoon, but this early morning is dark and misty. September is suddenly here. Usually a lovely month to soak up the last warm days, but there's no fooling ourselves, summer is over. And what a strange and unforgettable one it's been. So uneventful with everything cancelled, but feeling oddly momentous at the same time.
Harvest is just round the corner.
And now we reap what we've sowed.
Book Of Hours Calendar
September
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