German Kuchen
A yeast-dough cake topped with a sweet custard and seasonal fruit, brought to Minnesota by German and German-Russian settlers.
- Prep
- 40 min
- Cook
- 30 min
- Total
- 70 min
- Servings
- 10
- Difficulty
- Medium
- Calories
- 340 kcal
Equipment
- •9x13 baking pan
- •Stand mixer
Nutrition
Per serving, approximate
- Calories
- 340 kcal
- fat
- 15
- carbs
- 44
- protein
- 7
- calories
- 340
Instructions
- 1
Stir the yeast into warm milk with a pinch of sugar. Let it sit until foamy, about 10 minutes.
- 2
Beat the softened butter, sugar, and one egg together. Mix in the yeast mixture.
- 3
Slowly add the flour until you get a soft, slightly sticky dough.
- 4
Knead the dough briefly. Let it rise in a greased bowl until doubled, about 1 hour.
- 5
Press the dough into a greased 9x13-inch pan. Form a raised edge around the sides.
- 6
Arrange the sliced fruit evenly across the dough.
- 7
Whisk the remaining eggs with cream and cinnamon. Pour the mixture over the fruit.
- 8
Let it rest 15 minutes. Bake at 350°F for 30 minutes until the custard sets and edges turn golden.
- 9
Let it cool slightly before slicing.
Chef's tips
Use ripe but firm fruit so it holds its shape while baking. Do not overbake, as the custard should stay slightly jiggly in the center when you take it out.
Storage
Refrigerate covered up to 3 days due to the custard topping.
Reheating
Serve chilled or at room temperature; reheating is not necessary.
Common mistakes to avoid
- •Working the yeast dough too much, which makes it dense and tough.
- •Pouring in the custard before the dough rests, which can make the crust soggy.
Serving suggestions
Cooked German Kuchen?
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