PLUM KUCHEN
Moist plum coffee cake with sugar and cinnamon crumble topping.
Provided by Amy
Categories Desserts Cakes Coffee Cake Recipes
Time 50m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 7x11-inch baking dish.
- Beat 1/2 cup sugar and 2 tablespoons margarine together in a bowl using an electric mixer until smooth and creamy. Mix eggs, 1 cup flour, baking powder, and salt into creamed margarine mixture; stir in vanilla. Pour batter into the prepared baking dish. Arrange plums, skin side-down, atop batter.
- Mix 1 cup sugar, 1/2 cup flour, 3 tablespoons margarine, and cinnamon together in a bowl until crumbly; spoon over batter and plums.
- Bake in the preheated oven until plums are softened, about 35 minutes.
Nutrition Facts : Calories 231.7 calories, Carbohydrate 43.5 g, Cholesterol 31 mg, Fat 5.6 g, Fiber 1.2 g, Protein 3.1 g, SaturatedFat 1.1 g, Sodium 152.8 mg, Sugar 30.6 g
OLD-FASHIONED GERMAN COFFEE CAKE
"'MY mom served this moist coffee cake every Sunday after church, but the peach topping was reserved for special occasions, like when company came,' Dad says. 'Usually, she simply sprinkled sugar and cinnamon on top.'"
Provided by Taste of Home
Time 50m
Yield 2 coffee cakes.
Number Of Ingredients 16
Steps:
- For cake, dissolve yeast and 1 tablespoon sugar in water. Let stand 5 minutes. In a large bowl, combine shortening, sugar and egg. Gradually mix in 2 cups flour, milk and yeast mixture. Add enough remaining flour to form a soft dough. Turn out onto a floured surface and knead until smooth and elastic, about 6-8 minutes. Place dough in a greased bowl, turning to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Divide in half and press each half into a greased 11x7-in. baking pan. Cover and let rise until doubled, about 1 hour. Combine all topping ingredients except peaches. Sprinkle over dough. Top with peach slices. Bake at 375° for 25-30 minutes or until golden brown.
Nutrition Facts :
BUTTERKUCHEN
A yeasted German-style coffee cake with a cinnamon sugar topping.
Provided by JBS BOX
Categories World Cuisine Recipes European German
Time 2h
Yield 24
Number Of Ingredients 11
Steps:
- Butter a 9x13 inch pan and set aside. In a small mixing bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. Place milk, 1/2 cup sugar, salt and 1/2 cup butter in saucepan. Heat until sugar dissolves and butter melts. Cool to lukewarm. Add dissolved yeast and set aside.
- In large bowl combine flour, eggs and yeast mixture. Stir until smooth and blended. Pour into a buttered 9x13 inch pan, spreading dough evenly. Let rise in warm place for 45 minutes. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
- In a small bowl, combine 1/2 cup butter, 1 cup sugar and 1/2 teaspoon cinnamon. mix together and sprinkle over the dough. Bake in preheated oven for 30 minutes, or until the top is golden and syrupy.
Nutrition Facts : Calories 207.4 calories, Carbohydrate 29.1 g, Cholesterol 44.3 mg, Fat 8.8 g, Fiber 0.7 g, Protein 3.5 g, SaturatedFat 5.2 g, Sodium 164 mg, Sugar 12.9 g
CINNAMON COFFEE CAKE - KAFFEEKUCHEN
Make and share this Cinnamon Coffee Cake - Kaffeekuchen recipe from Food.com.
Provided by Mamas Kitchen Hope
Categories Breads
Time 40m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Mix first three ingredients until crumbly.Remove 1/2 c mixture and mix with cinnamon and nuts. RESERVE for topping.
- Add baking soda and baking powder to step 1 mixture and stir to mix it all in evenly.
- Add vinegar to milk to sour the milk. Stir egg into the milk and stir vigorously with a fork to blend the egg. Add to the dry mixture and stir just until blended.
- Spray or grease a 9x13 pan and pour mixture into pan. Top with reserved topping.
- Bake at 350 degrees until toothpick inserted in center comes out clean, about 30 minutes.
Nutrition Facts : Calories 294.4, Fat 10.5, SaturatedFat 5.7, Cholesterol 38.7, Sodium 238.4, Carbohydrate 47.4, Fiber 1.2, Sugar 29.3, Protein 3.9
COFFEE KUCHEN
This recipe is one that my mom made while I was growing up and was one of my favorites. It comes from a little recipe booklet titled "Fun with Coffee" from the 1950's. I love coffee and these are basically coffee flavored crumb cakes.
Provided by nadia murray
Categories Quick Breads
Time 45m
Yield 12 muffins
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F.
- Mix flour, baking powder, salt and brown sugar in large bowl.
- Cut in shortening and butter to form crumbs.
- Reserve 1 cup of this mixture for topping.
- Combine coffee, evaporated milk and baking soda.
- Add to remaining flour mixture and mix well.
- Add beaten eggs.
- Spoon into well greased or paper lined muffin cups filling half to 2/3 full.
- Add cinnamon to topping mixture and sprinkle over batter in pan.
- Bake 20-25 minutes or until tests done.
ASHKENAZIC SOUR CREAM COFFEE CAKE (SMETENEH KUCHEN)
Make and share this Ashkenazic Sour Cream Coffee Cake (Smeteneh Kuchen) recipe from Food.com.
Provided by Mizzy
Categories Breads
Time 1h20m
Yield 9 serving(s)
Number Of Ingredients 20
Steps:
- Preheat the oven to 350°F (325°F if using a glass pan).
- Grease one 9-inch square pan,9-inch Bundt or tube pan, or 9-inch springform pan.
- Line with parchment or waxed paper, grease again, and dust with flour.
- To make the streusel: Combine the sugar, flour, cinnamon, salt, and nutmeg if using.
- Cut in the butter to resemble coarse crumbs.
- If desired, stir in the nuts.
- To make the batter: Sift together the flour, baking powder, baking soda, and salt.
- In a large bowl, beat the butter until smooth, about 1 minute.
- Gradually add the sugar and beat until light and fluffy, about 4 minutes.
- Beat in the egg yolks, one at a time.
- Blend in the sour cream, vanilla, and zest if using.
- Stir in the flour mixture.
- Spread half of the batter in the prepared pan.
- Sprinkle with half of the streusel.
- Carefully cover with the remaining batter and sprinkle with the remaining streusel.
- Bake until the cake is golden and pulls away from the sides of the pan, about 50 minutes.
- Set on a rack and let cool in the pan for at least 15 minutes.
- Serve warm or at room temperature.
- Wrap the kuchen in plastic and store at room temperature for up to 2 days or in the freezer for up to 3 months.
- To make the glaze if using: Combine all the glaze ingredients, stirring until smooth and of pouring consistency.
- Drizzle over the cake and let stand until set.
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
Provided by Taste of Home
Time 1h15m
Yield 4 coffee cakes (8 servings each).
Number Of Ingredients 18
Steps:
- 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 4 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 : Calories 242 calories, Fat 11g fat (5g saturated fat), Cholesterol 58mg cholesterol, Sodium 69mg sodium, Carbohydrate 32g carbohydrate (19g sugars, Fiber 1g fiber), Protein 3g protein.
GERMAN COFFEE CAKE WITH NUTS AND CHOCOLATE ( NUSSKUCHEN )
My most requested recipe. It also got me the sweetest compliment I ever had on my baking. - When the five year old french niece of my best friend came visiting with her parents she was very shy. When she had tasted a little of the cake she insisted that everone present, please try the cake immediately, because "c'est le meilleur gateau du monde" - it is the best cake in the world! And that is what my friends call it now when requesting it. :) - We like it topped with a dollop of sweetened whipped cream.
Provided by Inge 1505
Categories Breads
Time 2h
Yield 18 slices, 4-8 serving(s)
Number Of Ingredients 13
Steps:
- Note: Time for cooling is not included.
- Preheat the oven to 350°F (180C). For best removal of cake: Thoroughly grease pan with melted butter. Put it in the fridge for 5 minutes. Remove, fill with 2 tablespoons flour, shake pan over the sink until evenly dusted with flour. Discard any loose flour. Keep dusted pan in fridge until filling.
- Mix flour with baking powder.
- Beat egg whites with a pinch of salt in a large clean bowl with clean beaters until stiff but not dry. Set aside.
- In another large bowl beat soft butter and sugar until creamy white and fluffy. Add egg yolks, one at a time, beat until light in color and increased in volume, about 3 minutes.
- Put nuts and chocolate into bowl with the butter and egg yolks and mix a few seconds on low until just blended.
- Sift flour over mixture. Don't mix. Put 1 cup of egg white on flour.
- With a rubber spatula fold flour and the cup egg white into nut mixture, this will be rather stiff, but it does not need to be blended completely.
- Give rest of egg white on nut mixture and fold it in until completely blended. (If you try to mix in flour without egg white first and then fold in all of egg white at once, the flour mixture will be too firm to do this, therefore the two steps.).
- Fill batter evenly into pan.
- Bake in the middle of the oven for 60-75 minutes. If it browns too much reduce heat by 15 degrees and cover loosely with parchment paper.
- Test doneness by inserting a wooden skewer into the middle of the cake. If only melted chocolate but no crumbs stick to it the cake is done. Remove from oven.
- Let cool in pan for 10 minutes, then carefully lay it on the side and let cake slip out of form. You may cut with a thin knife along the sides between cake and pan to make sure it will come out.
- Best eaten while still a little warm but will keep several days. Dust with a little powdered sugar before serving if you like. Cut into 1/2 inch slices. Serve with a dollop of sweetened whipped cream.
- Note: Using fresh unsalted butter, freshly ground nuts and a really good-quality chocolate are keys in making this cake really good. I usually make it with hazelnuts, and think this tastes slightly better than with walnuts :).
Nutrition Facts : Calories 1277.4, Fat 94.3, SaturatedFat 40, Cholesterol 431.7, Sodium 312.5, Carbohydrate 100.1, Fiber 10.1, Sugar 59.4, Protein 24.2
FRUIT KUCHEN
This German recipe-passed down by my grandma-is one of the first desserts I made when I was young. I remember patting the crust into the pan many times. Now I work at a bakery but still make it often, especially in the summer when fresh fruit is plentiful. -Connie Meiselwitz, Kiel, Wisconsin
Provided by Taste of Home
Time 1h10m
Yield 12-15 servings.
Number Of Ingredients 18
Steps:
- In a bowl, combine flour, salt and sugar; cut in butter until mixture resembles cornmeal. Mix egg and milk; add to flour mixture., Press into a greased 13x9-in. baking dish. Arrange fruit on crust. Combine remaining filling ingredients; pour over fruit. For topping, combine ingredients until crumbly; sprinkle over filling. Bake at 350° for 50-60 minutes or until fruit is tender.
Nutrition Facts : Calories 300 calories, Fat 15g fat (9g saturated fat), Cholesterol 85mg cholesterol, Sodium 177mg sodium, Carbohydrate 40g carbohydrate (26g sugars, Fiber 1g fiber), Protein 4g protein.
KUCHEN
This is a German coffee cake that was handed down from my Grandmother. These freeze very well and can be stacked two to a package with waxed paper between. The prep time is estimated.If you wrap them in saran wrap and then in foil they should stay good indefinately. I have kept them in the freezer for at least 5 months.
Provided by nodakmom
Categories Breads
Time 1h3m
Yield 7 Kuchen, 7 serving(s)
Number Of Ingredients 10
Steps:
- Mix the ingredients for the crust,well;Divide into 7 balls.
- Roll out each and put into pie tins.
- Arrange fruit (apples peaches,rhubarb or any other fruit you prefer), in single layer, on the dough.
- Sprinkle sugar on the fruit.
- Mix together filling ingredients and pour on the fruit.
- (I like more filling so I make enough for 8 kuchen).
- Sprinkle with cinnamon.
- Bake 375º till filling is set.
- About 33 minutes (If you stick a table knife in filling and it comes out clean it s done.).
GEVALIA-BROWN SUGAR COFFEE KUCHEN
There's coffee cake-and then there's THIS. Our GEVALIA-Brown Sugar Coffee Kuchen will have you lingering over your coffee break longer than usual!
Provided by My Food and Family
Categories Dairy
Time 1h35m
Yield 24 servings
Number Of Ingredients 10
Steps:
- Heat oven to 375ºF.
- Combine flour, baking powder and cinnamon. Beat butter and brown sugar in large bowl with mixer until light and fluffy. Reserve 2 Tbsp. coffee. Add remaining coffee to butter mixture along with the eggs and milk; mix well. Gradually add flour mixture, mixing well after each addition.
- Pour into 13x9-inch pan sprayed with cooking spray; sprinkle with nuts.
- Bake 28 to 30 min. or until toothpick inserted in center comes out clean. Cool completely.
- Whisk powdered sugar and reserved coffee until blended; drizzle over cake.
Nutrition Facts : Calories 240, Fat 11 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 35 mg, Sodium 135 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
ASHKENAZIC SOUR CREAM COFFEE CAKE (SMETENEH KüCHEN)
Provided by Gil Marks
Categories Cake Mixer Dairy Breakfast Brunch Dessert Bake Hanukkah Sukkot Rosh Hashanah/Yom Kippur Fall Kosher Shavuot Sour Cream Vegetarian Pescatarian Peanut Free Soy Free
Yield One 9-inch square or Bundt cake; 6 to 9 servings
Number Of Ingredients 23
Steps:
- 1. Preheat the oven to 350°F (325°F if using a glass pan). Grease one 9-inch square pan,9-inch Bundt or tube pan, or 9-inch springform pan. Line with parchment or waxed paper, grease again, and dust with flour.
- 2. To make the streusel: Combine the sugar, flour, cinnamon, salt, and nutmeg if using. Cut in the butter to resemble coarse crumbs. If desired, stir in the nuts.
- 3. To make the batter: Sift together the flour, baking powder, baking soda, and salt. In a large bowl, beat the butter until smooth, about 1 minute. Gradually add the sugar and beat until light and fluffy, about 4 minutes. Beat in the egg yolks, one at a time. Blend in the sour cream, vanilla, and zest if using. Stir in the flour mixture.
- 4. Spread half of the batter in the prepared pan. Sprinkle with half of the streusel. Carefully cover with the remaining batter and sprinkle with the remaining streusel.
- 5. Bake unitl the cake is golden and pulls away from the sides of the pan, about 50 minutes. Set on a rack and let cool in the pan for at least 15 minutes. Serve warm or at room temperature. Wrap the kuchen in plastic and store at room temperature for up to 2 days or in the freezer for up to 3 months.
- 6. To make the glaze if using: Combine all the glaze ingredients, stirring until smooth and of pouring consistency. Drizzle over the cake and let stand until set.
- HINT:
- When baking and storing a cake containing acidic ingredients such as sour cream in an aluminum pan, line the bottom with parchment paper to prevent the juices from reacting with the aluminum and creating a metallic flavor.
- VARIATIONS
- Single-Layer Coffee Cake:
- Spread all the batter in a 13-by-9-inch pan, sprinkle with all of the topping, and bake for 30 to 35 minutes.
- Fruit-Filled Coffee Cake:
- After adding the middle layer of streusel, top with 1 cup peeled, cored, and thinkly sliced cooking apples, 1 cup peeled, pitted, and sliced peaches, or 1 cup pitted cherries, blueberries, blackberries, or raspberries.
- Cheese Coffee Cake:
- Combine 8 ounces softened cream chees, 1/4 cup sugar, 1 large egg, and 1 teaspoon vanilla extract. Spread over the top of the batter, leaving a 1-inch border on all sides. If desired, spread 1/2 cup melted blueberry, cherry, raspberry, or strawberry preserves or pie filling over the cheese mixture. Sprinkle with the streusel.
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