Dakota Style Plum Cakes Kuchens Recipes

FRESH PLUM KUCHEN

Fresh Plum Kuchen image

In late summer when plums are in season, this tender fruit-topped cake is delectable! The plum slices look so appealing arranged in circles on top. For variety, I sometimes substitute fresh pear or apple slices instead. -Anna Daley, Montague, Prince Edward Island

Provided by Taste of Home

Categories Desserts

Time 1h

Yield 12 servings.

Number Of Ingredients 10

Ingredients

1/4 cup butter, softened
3/4 cup sugar
2 large eggs, room temperature
1 cup all-purpose flour
1 teaspoon baking powder
1/4 cup whole milk
1 teaspoon grated lemon zest
2 cups sliced fresh plums (about 4 medium)
1/2 cup packed brown sugar
1 teaspoon ground cinnamon

Steps:

In a small bowl, cream butter and sugar until light and fluffy. Beat in eggs. Combine flour and baking powder; add to the creamed mixture alternately with milk, beating well after each addition. Add lemon zest. Pour into a greased 10-in. springform pan. Arrange plums on top; gently press into batter. Sprinkle with brown sugar and cinnamon. , Place pan on a baking sheet. Bake at 350° for 40-50 minutes or until top is golden and a toothpick inserted in the center comes out clean. Cool for 10 minutes. Run a knife around edge of pan; remove sides. Cool on a wire rack.

Nutrition Facts : Calories 185 calories, Fat 5g fat (3g saturated fat), Cholesterol 46mg cholesterol, Sodium 89mg sodium, Carbohydrate 33g carbohydrate (24g sugars, Fiber 1g fiber), Protein 3g protein.

RICH FRUIT KUCHENS

Rich Fruit Kuchens image

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

Categories Breakfast Brunch

Time 1h15m

Yield 4 coffee cakes (8 servings each).

Number Of Ingredients 18

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, room temperature, 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
TOPPING:
1/2 cup sugar
1/2 cup all-purpose flour
1 teaspoon ground cinnamon
1/4 cup cold butter

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.

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