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Peach-Blueberry Custard Kuchen

December 26, 2010

Peach-Blueberry Custard Kuchen

Peach-Blueberry Custard Kuchen

Kuchen is a German word which means cake.  It is similar to a coffee cake except Kuchen’s have yeast and are raised before baking.  There are many different variations to Kuchen.  There are pie-like, pastry, with a thick, “cakey” crust and a sweet custard base filling.  There are rolled-pastry, with a long spiral of dough filled, rolled, baked and then sliced to serve (sometimes known as a nut roll).  A coffee cake like pastry, with veins and pockets of cinnamon and sugar baked throughout; its primary ingredients are butter and sugar.  The last type of Kuchen I know of is a cheese cake like pastry with a yeast raised crust, filled with fruit and a creamy custard. There are many different variations to the variations as well so the possibilities with Kuchen are almost endless.

The Peach-Blueberry Custard Kuchen, is a light but cakey dessert.  It is not a difficult recipe but it is a little time consuming due to the rise time.  You can use frozen fruit if you like just make sure you thaw them first.

Peach-Blueberry Custard Kuchen

Peach-Blueberry Custard Kuchen

For the Kuchen Base

2 1/4 cups flour

1 package active dry yeast

1/2 cup milk

1/2 cup sugar

1/4 cup butter

1/2 teaspoon salt

2 eggs

1 cup sliced and peeled peaches

1 cup blueberries

For the Custard

1 egg, lightly beaten

2 tablespoons sugar

1/2 teaspoon vanilla

1/8 teaspoon ground nutmeg

1/8 teaspoon salt

1/2 cup half-and-half or light cream

2 tablespoons of brown sugar

To Prepare

Grease a 9 inch pie plate; set aside.  In a large bowl, combine 1 cup of the flour and the yeast and set aside.

In a small saucepan, heat and stir milk, 1/2 cup sugar, butter and 1/2 teaspoon salt just until the mixture is warm and butter almost melts.  Add the milk mixture and 2 eggs to flour mixture.  Beat with an electric mixture on low to medium speed for 30 seconds or so, scraping the side of the bowl constantly.  Beat on high speed for 2 minutes or until smooth.  Then beat in as much of the remaining flour as you can with the mixer.  Stir in any remaining flour to make a stiff batter.

Spread the batter into the prepared pie plate.  Top with the peach slices and blueberries.  Cover and let rise  in a warm place until nearly double in size (about 45 minutes).

In a medium bowl, combine 1 egg, 2 tablespoons of sugar, vanilla, nutmeg and 1/8 teaspoon salt.  Whisk in the half-and-half then pour over the fruit and then sprinkle with brown sugar.

Place the prepared kuchen in a preheated 375 F oven over a baking sheet.  Bake for 45-55 minutes or until golden brown.  Cool on a wire rack for 30 minutes or cool completely and chill.

Peach-Blueberry Custard Kuchen Slice

Peach-Blueberry Custard Kuchen Slice

This dessert cake would go wonderfully with vanilla ice cream and a peach-blueberry puree drizzled over top.  Or you could have it as is with a little extra fruit on the side.  How ever you dress it up, I am sure you will enjoy this on a cold winter day!


Sydney Jones


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