Fresh Farmhouse Cherry Kuchen

2 cups + 2 tablespoons sifted all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking powder
3/4 cup butter cut in small pieces
1/2 cup sugar
1 egg
2 pounds cherries
1 teaspoon fresh grated lemon peel
1 teaspoon cinnamon
6 tablespoons sugar
Whipped cream, if desired


Preheat oven at 375° degrees F.
To make pastry, sift flour, salt, and baking powder into a large bowl. Using a pastry blender or 2
knives, cut in butter until evenly distributed and mixture resembles bread crumbs. With a fork,
lightly mix in sugar and egg to make a dough. Press dough in the bottom and 1 inch up the sides
of a buttered 9 inch cake pan.

To make filling, wash and half cherries. Remove pits. Add cinnamon, lemon juice, and sugar.
Pierce sides and bottom of pastry shell all over with a fork. Arrange fruit in a rosette pattern skin
side up and slightly overlapping to fill pastry shell. Bake 30-35 minutes. Cool slightly in tin.
Remove from tin and sprinkle with sugar. Serve with whipped cream if desired.
[By Janet Sue Terry]