Print Options

Back to Rich Fruit Kuchens >

Include these items:

Select reviews >

Taste of Home Logo

Rich Fruit Kuchens

 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.
24-32 ServingsPrep: 40 min. + chilling Bake: 35 min.

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 King Arthur Unbleached 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 King Arthur Unbleached All-Purpose Flour
  • 1 teaspoon ground cinnamon
  • 1/4 cup cold butter

2 of 2

Rich Fruit Kuchens (continued)

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).