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Rich Fruit Kuchens Recipe

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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.

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Rich Fruit Kuchens Recipe

Prep: 40 min. + chilling Bake: 35 min.

Yield: 24-32 Servings

40 35 75

Ingredients

1 1/8 teaspoons active dry yeast
1/2 cup warm water (110° to 115°)
1/2 cup warm milk (110° to 115°)
1/2 cup sugar
1/2 teaspoon salt
1/2 cup canola oil
1 egg, lightly beaten
3-1/2 cups all-purpose flour
CUSTARD:
4 eggs, lightly beaten
2 cups heavy whipping cream
1-1/2 cups sugar
8 to 10 cups sliced peeled tart apples or canned sliced peaches, drained or combination of fruit
8 to 10 cups sliced peeled tart apples or canned sliced peaches, drained or combination of fruit
TOPPING:
1/2 cup sugar
1/2 cup all-purpose flour
1 teaspoon ground cinnamon
1/4 cup cold butter

Directions

In a large bowl, dissolve yeast in warm water. Add the milk, sugar, salt, oil, egg and 2-1/2 cups flour. Beating 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 four 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°. Yield: 4 coffee cakes (6-8 servings each).

Originally published as Rich Fruit Kuchens in Country Woman July/August 2004, p31

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