Raspberry Custard Kuchen
Back where I grew up in Wisconsin, people have been baking this German treat for generations. We love it for breakfast or as a special dessert. It's no fuss to fix and impressive to serve. —Virginia Arndt, Sequim, Washington
Reviews
I followed the recipe precisely and it was addictingly good.
This raspberry custard cake really changed my life. Best cake ever.
I make this recipe with rhubarb and substituted the 1 cup cream with Low fat sour cream or yogurt. Delicious and nutritious!
I’m confused as to how much flour and cream where and when?
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I’ve been making this recipe for years, but usually when fresh peaches are in season. It’s best when eaten the same day, prior to refrigerating.
This is AMAZING! My family loved it. I'm going to try it with blackberries today. I served it with whipped cream. Highly recommend.
very delicious! from the buttery crust to the creamy custard with raspberries. My husband and his work friends loved it too
Made this last week on a spur of the moment when I saw that I had a couple of pints of Raspberries that no one was eating and went looking for a good recipe ... This fit the bill perfectly! Fantastic. I think the neat thing about it is that like Mary says below, almost any fruit on top could work well, but the raspberry taste and the simplicity of the other flavors are really what make this recipe work.
I saw this recipe on Thursday morning and decided then and there to make it for company coming for dinner that night. It was a huge hit, and I can't wait to make it again! Thank you!