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Rich Fruit Kuchens

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.

Ingreadient

• 1 1/8 teaspoons active dry yeast
• 1/2 cup warm water (110° to 115°)
• 1/2 cup 2% 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
• 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
• 1/2 cup sugar
• 1/2 cup all-purpose flour
• 1 teaspoon ground cinnamon
• 1/4 cup cold butter

Direction

1. 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.
2. The next day, for custard, whisk the eggs, cream and sugar in a large bowl until combined; set aside. Divide dough into 4 portions.
3. On a lightly floured surface, roll each portion into a 10-in. circle. Press each circle onto the bottom and up the side 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°.