Franks Cinnamon Kuchen Recipes

GERMAN KUCHEN

Steps:

• 1. Dough- Scald milk and add butter, sugar, and salt. Dissolve yeast in warm water in seperate bowl and then add to milk mixture. Beat in eggs and then flour. Cover and let rise until doubled. About an hour. Punch down and divide into 5 pieces. Roll out into desired shape and let rise 30 minutes. Then choose your topping. I used a 9" round cake pan for mine.
• 2. Cinnamon Topping: Use a pastry blender to mix butter and brown sugar and flour. Add cinnamon and sprinkle over dough after it rises the second time. Dot with Butter if desired. Bake at 375 for 20 minutes.
• 3. Cherry Topping: Heat can of dark cherry pie filling and spread on crust after it rises second time. Bake for 20 minutes at 375.
• 4. Cheese Topping; Mix cottage cheese, egg and sugar in blender intil creamy. Heat slowly until warm on stove. Pour on dough after rises second time. Bake at 375 for 25 minutes.
• 5. Butter Topping: Beat together sugar, eggs, and vanilla. Slowly beat in oil. Add oil too fast and it will curdle. Heat on top of stove until hot and pour on crust after second rising. Bake 25 minutes at 375.
• 6. Apple Topping: Peel and slice thinly 3 apples. Sprinkle with cinnamon and sugar and nutmeg to taste. Roll this dough out in a rectangle. Fill the center with apples and dot with butter. Bake 20 minutes at 375.

FRANK'S CINNAMON KUCHEN

Steps:

• Scald milk and add butter, sugar,and salt.
• Dissolve yeast in warm water and add to milk mixture.
• Beat in eggs, then beat in flour and nutmeg.
• Cover, and let rise until double, about an hour.
• Divide into 3 pieces.
• Place the 3 pieces into 3 separate greased round cake pans.
• Cover and let rise again.
• For the topping: Spread the 1/2 cup melted butter all over the tops of the 3 kuchens.
• With finger, press holes one inch apart all over the top of the kuchens.
• Combine the brown sugar, cinnamon and soft butter.
• Divide brown sugar mixture evenly over the top of the kuchens.
• Bake in 325 degree oven for about 20 min or until golden brown.
• Note: After its cooled, you can add a vanilla glaze over the tops for an extra special treat.

CINNAMON-SUGAR PEACH KUCHEN

Steps:

• In a large mixing bowl, cream butter and 1 cup sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Stir in extracts. Combine the flour, baking powder and salt; gradually add to the creamed mixture. Fold in ginger., Transfer to a greased 13x9-in. baking dish. Arrange peaches over batter. Combine cinnamon and remaining sugar; sprinkle over top. , Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 10 minutes before cutting. Serve warm.

CINNAMON PEACH KUCHEN

Steps:

• Preheat oven to 350°. In a small bowl, combine flour, sugar, salt and baking powder; cut in butter until crumbly. Press onto the bottom and 1-1/2 in. up the sides of a greased 9-in. springform pan. , Place pan on a baking sheet. Arrange peach halves, cut side up, in the crust. Combine brown sugar and cinnamon; sprinkle over peaches., Bake 20 minutes. Combine egg yolks and cream; pour over peaches. Bake 25-30 minutes longer or until top is set. Cool on a wire rack. Refrigerate leftovers.

CINNAMON SWIRL KUCHEN

Steps:

• In a large mixing bowl, cream butter and shortening.
• Gradually add 2 cups sugar; cream until fluffy.
• Add eggs, one at a time, beating well after each addition.
• Combine milk and vanilla; set aside.
• Sift together flour, baking powder and salt;
• add to creamed mixture alternately with milk mixture, beating just enough after each addition to keep batter smooth.
• Combine cinnamon and remaining sugar; sprinkle 1-1/2 teaspoons into a greased 10-in. tube pan.
• Pour 1/3 of batter into pan. Sprinkle half of remaining cinnamon/sugar; top with 1/3 of batter. Repeat with remaining cinnamon/ sugar and batter. Smooth top with spatula.
• Bake at 350 degrees F for 1 hour and 15 minutes. Cool 10 minutes; remove from pan to a wire rack to cool thoroughly.

GERMAN AUTUMN FRUIT KUCHEN

Steps:

• Preheat the oven to 375 F.
• Butter and flour an 11-inch round tart pan with a removable bottom or a 9-inch square cake pan.
• In a large bowl, cream the butter with the sugar until smooth; beat in the eggs until light and fluffy.
• Stir in the vanilla, flour, and salt.
• Spread the batter evenly in the prepared pan.
• Press your choice of fruit evenly into the batter, sprinkle with the sugar and dot with the butter.
• Bake for 40 minutes or until a wooden skewer inserted in the center of the cake comes out clean.
• Serve warm or cool on a wire rack.
• Serve with a topping of slightly sweetened whipped cream, if desired.
• The kuchen can also be frozen, well wrapped.
• Thaw and reheat in a 300 F.
• oven for 10 to 15 minutes.
• Makes 12 servings.
• The Great Holiday Baking Book.

CINNAMON RAISIN APPLE KUCHEN

Steps:

• Position rack in center of oven and preheat to 375.
• Butter a 9-inch tart pan with 1 1/2 inch high sides and removeable bottom. (I use a springform pan) Set aside.
• For crust:.
• Blend flour, butter, sour cream, 1 T sugar, hard-boiled egg yolk, cinnamon, nutmeg and salt, till mixture resembles coarse meal.
• Transfer all but 1/2 cup of mixture to prepared pan.
• Press mixture evenly into the bottom and up the sides of the pan.
• Bake 10 minutes. Brush with egg white.
• Continue baking till brown, about 15 minutes.
• Transfer to rack.
• Reduce oven temp to 350.
• Add remaining 2 T of sugar to reserved mixture in bowl and blend. Chill crumb mixture till ready to use.
• For Filling:.
• Thinly slice apples.
• Mix sugar, sour cream, egg yolks, flour, vanilla and cinnamon till smooth (referred to in later steps as "custard").
• Arrange half the apple slices, overlapping slightly, in concentric circles on prepared crust.
• Sprinkle half the raisins or currants over.
• Repeat procedure with remaining apple slices and raisins.
• Spoon custard mixture over apples, lifting apples slightly and smoothing custard between slices.
• Sprinkle reserved crumb mixture over top.
• Place pan on cookie sheet. Bake till custard is set, covering edges of crust with foil if browning too quickly, about 65 minutes.
• Let stand 10 minutes. Remove sides of pan. Serve warm or at room temperature with whipped cream or cream fraiche. Or just as is :).