Can you use frozen fruit instead of fresh or canned fruit?
In some cases, yes, you can use frozen fruit instead of fresh or canned fruit. If the fruit isn’t mushy before baking, then it could work. Baking makes the fruit softer, so starting with fruit that’s already very soft could lead a mushy final result. Thawed berries, for example, could end up too soft, not to mention they could inundate the custard with excess berry juice. Frozen berries, not thawed, might be an option, but be prepared for them to leak a lot of water and juice. Frozen peaches (that you’ve thawed) should work just fine, and thawed cherries may do well too. Both of those fruits tend to be relatively firm after thawing.
What can you serve with kuchen?
If you’re not having this German kuchen recipe as dessert after a meal, have a small slice as a snack with tea or coffee. This is a fantastic recipe to have waiting should a neighbor come over to visit and chat. Dress up each slice with a dollop of homemade whipped cream and a tiny shake of cinnamon, if desired.
Watch How to Make German Kuchen Recipe
Ingredients
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
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
Directions
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.
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°.
Nutrition Facts
1 piece: 242 calories, 11g fat (5g saturated fat), 58mg cholesterol, 69mg sodium, 32g carbohydrate (19g sugars, 1g fiber), 3g protein.
ADVERTISEMENT
