Ingredients Jump to Instructions ↓

  1. 1 1/8 teaspoons active dry yeast

  2. 1/2 cup warm water (110 to 115 )

  3. 1/2 cup warm milk (110 to 115 )

  4. 1/2 teaspoon salt

  5. 1/2 cup canola oil

  6. 1 egg, lightly beaten

  7. 3-1/2 cups all-purpose flour


  9. 4 eggs, lightly beaten

  10. 2 cups heavy whipping cream

  11. 1-1/2 cups sugar

  12. 8 to 10 cups sliced peeled tart apples or canned sliced peaches, drained or combination of fruit

  13. TOPPING:

  14. 1/2 cup sugar

  15. 1/2 cup all-purpose flour

  16. 1 teaspoon ground cinnamon

  17. 1/4 cup cold butter

Instructions Jump to Ingredients ↑

  1. Rich Fruit Kuchens Recipe photo by Taste of Home 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.

  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 (6-8 servings each).


Send feedback