Rich Fruit Kuchens Recipe

5 3 2
Rich Fruit Kuchens Recipe
Rich Fruit Kuchens Recipe photo by Taste of Home
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Rich Fruit Kuchens Recipe

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5 3 2
Publisher Photo
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
MAKES:
32 servings
TOTAL TIME:
Prep: 40 min. + chilling Bake: 35 min.
MAKES:
32 servings
TOTAL TIME:
Prep: 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 large egg, lightly beaten
  • 3-1/2 cups all-purpose flour, divided
  • CUSTARD:
  • 4 large 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 fruits
  • 8 to 10 cups sliced peeled tart apples or canned sliced peaches, drained, or combination of fruits
  • 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; 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 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 (8 servings each).
Originally published as Rich Fruit Kuchens in Country Woman July/August 2004, p31

  • 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 large egg, lightly beaten
  • 3-1/2 cups all-purpose flour, divided
  • CUSTARD:
  • 4 large 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 fruits
  • 8 to 10 cups sliced peeled tart apples or canned sliced peaches, drained, or combination of fruits
  • TOPPING:
  • 1/2 cup sugar
  • 1/2 cup all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/4 cup cold butter
  1. 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.
  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 (8 servings each).
Originally published as Rich Fruit Kuchens in Country Woman July/August 2004, p31

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MY REVIEW
Tiff7781 User ID: 2647989 120110
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
superwoman_3_98 User ID: 3396942 63623
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
superwoman_3_98 User ID: 3396942 120071
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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