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Prep Time: 40 Minutes Cook Time: 35 Minutes |
Ready In: 75 Minutes Servings: 24 |
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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. 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 egg, lightly beaten |
3-1/2 cups king arthur unbleached all-purpose flour |
custard: |
4 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 fruit |
8 to 10 cups sliced peeled tart apples or canned sliced peaches, drained or combination of fruit |
topping: |
1/2 cup sugar |
1/2 cup king arthur unbleached all-purpose flour |
1 teaspoon ground cinnamon |
1/4 cup cold butter |
Directions:
1. 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).
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