RFCJ RECIPE ARCHIVE
Posted by : Ruth Heiges Banana Streusel Kuchen - dairy
In her "Table Talk" column in the Jewish Chronicle, UK, of January 2, 1997, Evelyn Rose wrote: "Preparing puddings and cakes can be a lengthy process. So why not save time by reviving an old Jewish culinary tradition and make a pudding that can be a cake, and a cake that can be a pudding?" (Remember that a pudding, in British terms, is something which is steamed or baked.) "The banana kuchen below, whether served hot as a pudding or cold as a cake, is particularly scrumptious. I have added some Greek-style yoghurt to the normal recipe and, combined with the banana topping, this gives a mouthwatering result. BANANA STREUSEL KUCHEN ~~~~~~~~~~~~~~~~~~~~~~ Makes 12 good-sized pieces. At its best served the same day. Keeps 3 days under refrigeration, tightly foil-wrapped. Do not freeze. For the cake mixture: 8 oz. (225 g) self-raising flour 1 level teaspoon baking powder 3 oz. (75 g) soft butter or margarine 3 oz. (75 g) caster sugar 1 large egg 1 teaspoon vanilla essence 5 fl. oz (150 ml) Greek-style yoghurt or soured cream 4 fl oz. (125 ml) milk For the topping: 3-4 large bananas 2 Tablespoons lemon juice scant 2 oz. (50 g) flour 1 level teaspoon ground cinnamon 1-1/2 oz. (40g) butter or margarine cut in bits 3 oz. (75g) medium brown sugar Preheat the oven to gas 5 (375 F, 190 C). Have ready a well-oiled 9-10 inch (22.5-25 cm) springform tin, or a rectangular tin measuring 12 x 9 x 2 inches (30 x 22.5 x 5 cm). Put all the cake ingredients into a bowl and mix by hand or machine until a thick, smooth batter is formed (15 seconds with a food processor, 2-3 minutes by hand or mixer). Spoon the batter into the chosen tin and smooth level. Peel and slice the bananas about 3/8 inch (1.5 cm) thick. Arrange the sliced bananas on top of the batter and sprinkle evenly with the lemon juice. With the fingers, rub the flour, cinnamon, butter and sugar gently together until they form a crumble. Scatter evenly over the bananas. Bake for 40-45 minutes or until golden brown and the surface springs back with gentle pressure. Leave the kuchen on a cooling rack. When cool, ease out of the springform tin and serve in wedges, or leave in the rectangular tin, and cut into squares as required. Evelyn Rose - Table Talk http://www.jchron.co.uk/jc/jcdat/98/Jan02/cook_1.htm
