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Rich Fruit Kuchens Recipe
Rich Fruit Kuchens Recipe photo by Taste of Home

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.
TOTAL TIME: Prep: 40 min. + chilling Bake: 35 min.
MAKES:24-32 servings
TOTAL TIME: Prep: 40 min. + chilling Bake: 35 min.
MAKES: 24-32 servings

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

  1. 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.
  2. The next day, for custard, whisk the eggs, cream and sugar in a large bowl until combined; set aside. Divide dough into four portions.
  3. 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.
  4. 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

Reviews for Rich Fruit Kuchens

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MY REVIEW
Reviewed Feb. 13, 2010

Sounds amazing!! This makes alot!! do you think this would be fine to keep a couple in the freezer? I am not sure if I want to try to mess with recipe to get only one kuchen out...I guess I will just be passing a few out to friends or family!

MY REVIEW
Reviewed Dec. 19, 2008 Edited Dec. 20, 2008

NOTE: squish the dough as flat as possible before cooking, then when you add the custard it will not over flow. the dough will rise alot!!!

MY REVIEW
Reviewed Dec. 19, 2008 Edited Dec. 20, 2008

If you like Kuchen, this is the one for you. I made it myself, and it was just like my German Grandmothers!!!!! I LOVED IT!!!

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