RICH FRUIT KUCHENS
This German classic is such a part of our reunions, we designate a special place to serve it. Five generations flock to the "Kuchen Room" for this coffee cake. -Stephanie Schentzel, Northville, South Dakota
Provided by Taste of Home
Time 1h15m
Yield 4 coffee cakes (8 servings each).
Number Of Ingredients 18
Steps:
- In a large bowl, dissolve yeast in warm water. Add the milk, sugar, salt, oil, egg and 2-1/2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Place in a greased bowl, turning once to grease top. Do not knead. Cover and refrigerate overnight., The next day, for custard, whisk the eggs, cream and sugar in a large bowl until combined; set aside. Divide dough into 4 portions. , On a lightly floured surface, roll each portion into a 10-in. circle. Press each circle onto the bottom and up the sides of an ungreased 9-in. pie plate. Arrange 2 to 2-1/2 cups of fruit in each crust. Pour 1 cup custard over fruit., For topping, combine the sugar, flour and cinnamon in a small bowl. Cut in butter until mixture resembles coarse crumbs. Sprinkle 1/3 cup over each coffee cake. Cover edges of dough with foil. Bake at 350° for 35-40 minutes or until golden brown and custard reaches 160°.
Nutrition Facts : Calories 242 calories, Fat 11g fat (5g saturated fat), Cholesterol 58mg cholesterol, Sodium 69mg sodium, Carbohydrate 32g carbohydrate (19g sugars, Fiber 1g fiber), Protein 3g protein.
FRUIT KUCHEN
This German recipe-passed down by my grandma-is one of the first desserts I made when I was young. I remember patting the crust into the pan many times. Now I work at a bakery but still make it often, especially in the summer when fresh fruit is plentiful. -Connie Meiselwitz, Kiel, Wisconsin
Provided by Taste of Home
Time 1h10m
Yield 12-15 servings.
Number Of Ingredients 18
Steps:
- In a bowl, combine flour, salt and sugar; cut in butter until mixture resembles cornmeal. Mix egg and milk; add to flour mixture., Press into a greased 13x9-in. baking dish. Arrange fruit on crust. Combine remaining filling ingredients; pour over fruit. For topping, combine ingredients until crumbly; sprinkle over filling. Bake at 350° for 50-60 minutes or until fruit is tender.
Nutrition Facts : Calories 300 calories, Fat 15g fat (9g saturated fat), Cholesterol 85mg cholesterol, Sodium 177mg sodium, Carbohydrate 40g carbohydrate (26g sugars, Fiber 1g fiber), Protein 4g protein.
OBSTKUCHEN (FRUIT TARTS)
Almost any kind of raw or poached fruit can be used, allowing 1 1/2 to 2 cups for each tart.
Provided by Nancy Harmon Jenkins
Categories dessert
Time 1h45m
Number Of Ingredients 18
Steps:
- Add vegetable shortening and sugar to scalded milk and stir to melt thoroughly.
- When mixture is lukewarm (105 to 115 degrees), add yeast and stir to dissolve. Add well-beaten eggs and flour to yeast mixture. Beat thoroughly.
- Place dough in a large, greased mixing bowl, and cover with a damp kitchen towel. Set aside in a warm, draft-free place to rise for 8 hours or overnight. The dough will be very spongy.
- Almost any kind of raw or poached fruit can be used, allowing 1 1/2 to 2 cups for each tart. The ingredients listed are suggested toppings. If necessary, drain the fruits well.
- Unsweetened fruit may benefit from 1/2 cup of sugar sprinkled over it and mixed well before the fruit is added to the tart.
- Using an electric mixer, beat eggs and sugar together until they are thick, pale yellow and form a ribbon. Add milk, flour and salt. Beat briefly to blend well. (See note.)
- Divide the dough in two. Roll out half the dough, and use it to line a lightly greased 9-inch pie pan. Arrange fruit on dough, and set aside for an hour or more for the dough to rise until double in bulk.
- When ready to cook, preheat oven to 350 degrees. Spoon custard mixture over fruit and place in preheated oven. Bake for about 30 minutes, or until custard is set and tart is baked through. Serve warm or at room temperature.
KUCHEN
This is a German coffee cake that was handed down from my Grandmother. These freeze very well and can be stacked two to a package with waxed paper between. The prep time is estimated.If you wrap them in saran wrap and then in foil they should stay good indefinately. I have kept them in the freezer for at least 5 months.
Provided by nodakmom
Categories Breads
Time 1h3m
Yield 7 Kuchen, 7 serving(s)
Number Of Ingredients 10
Steps:
- Mix the ingredients for the crust,well;Divide into 7 balls.
- Roll out each and put into pie tins.
- Arrange fruit (apples peaches,rhubarb or any other fruit you prefer), in single layer, on the dough.
- Sprinkle sugar on the fruit.
- Mix together filling ingredients and pour on the fruit.
- (I like more filling so I make enough for 8 kuchen).
- Sprinkle with cinnamon.
- Bake 375º till filling is set.
- About 33 minutes (If you stick a table knife in filling and it comes out clean it s done.).
GERMAN FRESH FRUIT KUCHEN (BREAD MACHINE)
Fresh Fruit Kuchen, a summertime favorite and, with the help of a bread machine, is especially easy to prepare. It makes a delicious start to a lazy summer day when you want to hurry off to the beach or another favorite activity. Try it with juicy nectarines, peaches, plums or pears. The recipe calls for all-purpose flour to make the coffee cake especially light and tender. Dough can be prepared in all-size bread machines.
Provided by Olha7397
Categories Breads
Time 40m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Measure dough ingredients into bread machine pan in the order suggested by manufacturer.
- Process on dough/manual cycle.
- When cycle is complete, remove dough from machine to lightly floured surface.
- If necessary, knead in additional flour to make dough easy to handle.
- Roll dough to 10 x 15-inch rectangle.
- Place on large, greased baking sheet.
- Arrange fruit, in lengthwise rows, 1/2 inch apart, on dough.
- Sprinkle Crumb Topping between rows of fruit.
- Cover; let rise in warm, draft-free place until doubled in size, about 20 to 40 minutes.
- Makes 1 (10 x 15-inch) coffee cake.
- Bake at 375°F for 20 minutes or until done.
- Remove from pan and cool on wire rack.
- Brush fruit with jam and drizzle Almond Icing over cake.
- Crumb Topping: Combine 1/2 cup all-purpose flour, 3 tablespoons sugar, 3/4 teaspoon Ground Cinnamon and 1/4 teaspoon Ground Nutmeg.
- Cut in 3 tablespoons softened butter or margarine until mixture resembles coarse crumbs.
- Almond Icing: In small bowl, combine 1 cup sifted powdered sugar, 4 to 5 teaspoons milk and 1/4 teaspoon almond extract; stir until smooth.
Nutrition Facts : Calories 280.6, Fat 5.7, SaturatedFat 3.2, Cholesterol 39.3, Sodium 118.6, Carbohydrate 52.3, Fiber 1.3, Sugar 24.3, Protein 5.1
PEACH KUCHEN
This is my favorite recipe. It's quick, easy and delicious. I've made it with both canned or fresh peaches
Provided by SHER15
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 45m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch springform pan. Sift together the flour, baking powder and salt. Set aside.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg, then stir in the vanilla. Beat in the flour mixture. Spread dough with hands over the bottom and 1 inch up the sides of prepared springform pan. Arrange peach slices in a spoke pattern over the dough. Sprinkle with sugar and cinnamon.
- Bake in the preheated oven for 35 to 40 minutes, or until golden brown.
Nutrition Facts : Calories 170.3 calories, Carbohydrate 23.4 g, Cholesterol 15.5 mg, Fat 8 g, Fiber 1.3 g, Protein 2.1 g, SaturatedFat 1.4 g, Sodium 159.8 mg, Sugar 14.4 g
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