Radio Days Cherry Custard Kuchen

Ingredients

• 1/2 cup butter, melted
• 1/2 cup sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1/2 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 2 cups sweet cherries, pitted and halved
• 1/2 cup granulated sugar
• 1/4 cup cornstarch
• 1 tablespoon butter
• 1/2 cup milk
• 1/4 cup light cream
• 2 eggs, slightly beaten
• 1 teaspoon vanilla extract

Directions

1. Preheat oven to 350°F (175°C). Grease and flour a 9-inch (23 cm) cake pan.
2. In a large bowl, cream together the ½ cup of butter and sugar until light and fluffy. Beat in the egg and 1 teaspoon of vanilla.
3. In a separate bowl, sift together the flour, baking powder, and salt. Gradually stir the dry ingredients into the butter mixture until well blended.
4. Spread the batter evenly in the prepared pan. Arrange the pitted and halved cherries on top of the batter.
5. In a medium saucepan, combine the ½ cup of granulated sugar, cornstarch, butter, milk, and light cream. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil for 1 minute, stirring constantly.
6. Remove from heat and let cool for 5 minutes. Beat in the 2 eggs and 1 teaspoon of vanilla. Pour the custard over the cherries.
7. Bake for 40 to 45 minutes, or until a toothpick or cake tester inserted into the center comes out clean.
8. Cool in pan on wire rack for 10 minutes. Invert onto wire rack and cool completely.

Interesting Facts

• The original recipe was created in Germany in the 1950s.
• The name Kuchen means cake in German.
• This recipe is traditionally served during the holidays in Germany.