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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. —Stephanie Schentzel, Northville, South Dakota
  • Total Time
    Prep: 40 min. + chilling Bake: 35 min.
  • Makes
    4 coffee cakes (8 servings each)


  • 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
  • 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
  • 1/2 cup sugar
  • 1/2 cup all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/4 cup cold butter


  • 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°.
Nutrition Facts
1 piece: 242 calories, 11g fat (5g saturated fat), 58mg cholesterol, 69mg sodium, 32g carbohydrate (19g sugars, 1g fiber), 3g protein.


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  • Grammy Debbie
    Feb 4, 2020

    Great recipe and very easy to make! I had 10 apples that needed to be used and I had been wanting to try this recipe for a while. So, I made up the dough the day before and made the kuchens the next day. The dough was very easy to work with and I had no trouble with the filling running over in the oven. I sliced the apples thinly so they would be tender when cooked and I doubled the topping as we like a lot of topping. I'm glad I doubled the topping mixture as it was just enough to cover the 4 kuchens nicely. I will definitely be making these again--I plan to make both peach and apricot next time.

  • HoneyintheKitchen
    May 21, 2019

    These are so versatile.. I made the 4, only made different flavor:2 apple,and 2 peach DeeeeeLicious!

  • grammakathy
    Oct 14, 2018

    Can they be frozen ?

  • kfnb
    May 28, 2018

    I have been looking for this recipe. It is exactly how my grandmother used to make.

  • Tiff7781
    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!

  • superwoman_3_98
    Dec 19, 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!!!

  • superwoman_3_98
    Dec 19, 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!!!