CHERRY KUCHEN (PRONOUNCED KU-KAH BY MY FAMILY)
Old family recipe for a coffee cake with fruit topping from a region in Russia where a community of Germans lived. This is my father's version of the recipe which is almost sugar-free. Very good served warm with vanilla bean frozen yogurt or ice cream.
Provided by londongavchick
Categories Yeast Breads
Time 1h10m
Yield 2 9x9 inch coffee cakes, 12 serving(s)
Number Of Ingredients 12
Steps:
- Add water to beaten eggs and dissolve dry yeast in this mixture. Let all these ingredients rest refrigerated for 15 minutes.
- Meanwhile, blend with a pastry blender or by hand flour, salt, sugar, butter and cardamom.
- In a large mixing bowl, make a ring of blended flour. Pour chilled yeast mixture into the center and work it into dry ingredients. Knead until smooth, about 2 minutes. Form dough into ball and let rest, covered for about 20 minutes.
- Roll out dough into 2 9x9 baking dishes. Push edges of dough up against dish to prevent fruit topping from spilling.
- For topping, spread cherries over top of dough. With a pasty blender or fork, cut butter into flour and sugar until small crumbs of mixture are formed. Sprinkle crumb mixture over top of cherries.
- Bake at 400 degrees for 20-25 minutes until topping begins to golden.
Nutrition Facts : Calories 377.9, Fat 13, SaturatedFat 7.7, Cholesterol 65.8, Sodium 291.4, Carbohydrate 57.7, Fiber 2.1, Sugar 13.3, Protein 7.6
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