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Old Fashioned Raisin Kuchen

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  All purpose flour/Unbleached flour 3 1⁄4 Cup (52 tbs) (Pillsbury's Best®)
  Sugar 2 Tablespoon
  Salt 1⁄2 Teaspoon
  Nutmeg 1⁄2 Teaspoon
  Active dry yeast 1
  Milk 1 Cup (16 tbs)
  Shortening/Oil 1⁄3 Cup (5.33 tbs)
  Egg 1
  Eggs 4
  Sugar 1 1⁄2 Cup (24 tbs)
  Whipping cream 3 1⁄2 Cup (56 tbs)
  Raisins 2 Cup (32 tbs)
  Cinnamon sugar 2 Tablespoon

Grease four 8-inch round cake pans.
Lightly spoon flour into measuring cup; level off.
In large bowl, combine 1 cup flour, 2 tablespoons sugar, salt, nutmeg and yeast; blend well.
In small saucepan, heat milk and shortening until very warm (120 to 130°F.).
Add warm liquid and egg to flour mixture.
Blend at low speed until moistened; beat 2 minutes at medium speed.
By hand, stir in 1 1/2 cups flour to form a stiff dough.
On floured surface, knead in 1/4 to 3/4 cup flour until dough is smooth and elastic, about 5 to 7 minutes.
Place dough in greased bowl; cover loosely with plastic wrap and cloth towel.
Let rise in warm place (80 to 85°F) until light and doubled in size, about 1 hour.
Punch down dough.
Divide dough into 4 parts.
Roll each part to 10-inch circle; place in prepared pans.
(Dough will come to within 1/2 inch of top of pans.)
Prick generously with fork.
Cover; let rise in warm place 30 minutes.
Beat 4 eggs 1 minute at medium speed.
Add 1 1/2 cups sugar; mix well.
Blend in whipping cream (do not beat).
Sprinkle 1/2 to 3/4 cup raisins over each coffee cake; pour 1 1/2 cups custard over each coffee cake.
Sprinkle lightly with cinnamon-sugar.Heat oven to 350 °F.
Bake for 35 to 45 minutes or until knife inserted near center comes out clean and crust is dark golden brown.
(If coffee cakes become too brown, cover with foil last 10 minutes.)
4 coffee cakes.
Pillsbury's Best® Bread Flour can be substituted for all purpose or unbleached flour.
Allow dough to rest 15 minutes before shaping.
Self-rising flour is not recommended.
To substitute for 8-inch round cake pans, use two 13x9-inch pans or assortment of 8-inch square or 9-inch round cake pans; bake as directed.
To freeze for later use, wrap cooled coffee cakes in airtight, moisture-proof wrap.
HIGH ALTITUDE-Above 3500 Feet: No change.

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