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Fruit Kuchen

21st.Century.Chef's picture
For german sweet dough
  All purpose flour 2 Cup (32 tbs)
  Sugar 4 Tablespoon
  Baking powder 1 Teaspoon
  Salt 1 Pinch
  Butter/Margarine 3⁄4 Cup (12 tbs), sliced (1 1/2 Sticks)
  Egg 1 , beaten
  Liquid 2 Tablespoon (Milk, Cream, Rum Or Water)
  Grated lemon peel 1 Tablespoon
For filling
  Cored sliced apples/Fresh / thawed frozen peaches / combination 3 Cup (48 tbs), peeled
  Sugar 1⁄2 Cup (8 tbs)
  Cornstarch 1 Teaspoon
  Sour cream 1 Cup (16 tbs)
  Eggs 2 , beaten
  Rum/Rum extract and water 2 Teaspoon

For dough: Combine flour, sugar, baking powder and salt in medium bowl.
Cut in butter until mixture resembles coarse meal.
Add egg, liquid and peel, working into dough with fingers.
Press into bottom and sides of 2 9-inch square or round baking pans.
For filling: Preheat oven to 400°F.
Arrange apple or peach slices over dough.
Combine sugar and cornstarch and sprinkle evenly over fruit.
Bake 20 to 25 minutes.
Remove pans from oven and reduce heat to 350°F.
Combine sour cream, eggs and rum and pour over top of fruit.
Return to oven and continue baking until custard is firm, about 15 minutes.
Allow to cool before serving.

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