Appleraspberrykuchen Recipes

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APPLE-RASPBERRY CAKE



Apple-Raspberry Cake image

This recipe is from Bon Appétit Magazine (May 2001). You can substitute pears for the apples. I think it would also make great muffins. You can add a little rum or cognac to the apples while sauteing for some extra zip.

Provided by blucoat

Categories     Breads

Time 1h5m

Yield 10 serving(s)

Number Of Ingredients 12

7 tablespoons unsalted butter, room temperature
2 small golden delicious apples, peeled, cored, cut into 1/2-inch cubes (about 12 ounces)
2 tablespoons sugar
1 cup sugar
1 cup fresh raspberry
3 large eggs
2 tablespoons fresh lemon juice
1 1/2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon ground ginger

Steps:

  • Preheat oven to 350°F Butter and flour 9x9x2-inch baking pan or a bundt pan. Melt 1 tablespoon butter in heavy medium skillet over medium-high heat. Add apples; sprinkle with 2 tablespoons sugar. Sauté until tender and juices cook away, about 8 minutes. Set aside to cool. Mix raspberries into apples.
  • Using electric mixer, beat remaining 6 tablespoons butter in medium bowl until fluffy. Beat in remaining 1 cup sugar, then eggs 1 at a time. Beat in lemon juice and vanilla extract. Sift flour, baking powder, salt, and ginger over; beat inches Spread 13/4 cups batter in prepared pan. Sprinkle evenly with fruit. Drop remaining batter evenly over by teaspoonfuls, spacing apart (batter will spread to cover during baking).
  • Bake cake until tester inserted into center comes out clean and top is golden brown, about 40 minutes. Place cake in pan on rack and cool completely.

Nutrition Facts : Calories 269.2, Fat 9.9, SaturatedFat 5.6, Cholesterol 84.8, Sodium 193.6, Carbohydrate 41.9, Fiber 1.8, Sugar 25.6, Protein 4.1

RICH FRUIT KUCHENS



Rich Fruit Kuchens image

This German classic is such a part of our reunions, we designate a special place to serve it. Five generations flock to the "Kuchen Room" for this coffee cake. -Stephanie Schentzel, Northville, South Dakota

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h15m

Yield 4 coffee cakes (8 servings each).

Number Of Ingredients 18

1 1/8 teaspoons active dry yeast
1/2 cup warm water (110° to 115°)
1/2 cup warm milk (110° to 115°)
1/2 cup sugar
1/2 teaspoon salt
1/2 cup canola oil
1 large egg, room temperature, lightly beaten
3-1/2 cups all-purpose flour, divided
CUSTARD:
4 large eggs, lightly beaten
2 cups heavy whipping cream
1-1/2 cups sugar
8 to 10 cups sliced peeled tart apples or canned sliced peaches, drained, or combination of fruits
TOPPING:
1/2 cup sugar
1/2 cup all-purpose flour
1 teaspoon ground cinnamon
1/4 cup cold butter

Steps:

  • In a large bowl, dissolve yeast in warm water. Add the milk, sugar, salt, oil, egg and 2-1/2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Place in a greased bowl, turning once to grease top. Do not knead. Cover and refrigerate overnight., The next day, for custard, whisk the eggs, cream and sugar in a large bowl until combined; set aside. Divide dough into 4 portions. , On a lightly floured surface, roll each portion into a 10-in. circle. Press each circle onto the bottom and up the sides of an ungreased 9-in. pie plate. Arrange 2 to 2-1/2 cups of fruit in each crust. Pour 1 cup custard over fruit., For topping, combine the sugar, flour and cinnamon in a small bowl. Cut in butter until mixture resembles coarse crumbs. Sprinkle 1/3 cup over each coffee cake. Cover edges of dough with foil. Bake at 350° for 35-40 minutes or until golden brown and custard reaches 160°.

Nutrition Facts : Calories 242 calories, Fat 11g fat (5g saturated fat), Cholesterol 58mg cholesterol, Sodium 69mg sodium, Carbohydrate 32g carbohydrate (19g sugars, Fiber 1g fiber), Protein 3g protein.

RASPBERRY CUSTARD KUCHEN



Raspberry Custard Kuchen image

Back where I grew up in Wisconsin, people have been baking this German treat for generations. We love it for breakfast or as a special dessert. It's no fuss to fix and impressive to serve. -Virginia Arndt, Sequim, Washington

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 12 servings.

Number Of Ingredients 12

1-1/2 cups all-purpose flour, divided
1/2 teaspoon salt
1/2 cup cold butter
2 tablespoons heavy whipping cream
1/2 cup sugar
FILLING:
3 cups fresh raspberries
1 cup sugar
1 tablespoon all-purpose flour
2 large eggs, beaten
1 cup heavy whipping cream
1 teaspoon vanilla extract

Steps:

  • In a bowl, combine 1 cup flour and salt; cut in butter until the mixture resembles coarse crumbs. Stir in cream; pat onto the bottom of a greased 13x9-in. baking dish. Combine the sugar and remaining flour; sprinkle over crust. , Arrange raspberries over crust. In a large bowl, combine sugar and flour. Stir in eggs, cream and vanilla; pour over berries. , Bake at 375° for 40-45 minutes or until lightly browned. Serve warm or cold. Store in refrigerator.

Nutrition Facts : Calories 328 calories, Fat 17g fat (10g saturated fat), Cholesterol 86mg cholesterol, Sodium 195mg sodium, Carbohydrate 42g carbohydrate (27g sugars, Fiber 3g fiber), Protein 4g protein.

EASY APPLE KUCHEN



Easy Apple Kuchen image

One of my mother's favorite recipes. Great with your morning coffee or a cold glass of milk.

Provided by pwsweet

Categories     Desserts     Pies     Apple Pie Recipes

Time 55m

Yield 15

Number Of Ingredients 13

½ cup milk
¼ cup shortening
1 egg
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
½ cup white sugar
1 tablespoon baking powder
½ teaspoon salt
5 apples - peeled, cored, and sliced, or more to taste
1 cup white sugar
¼ cup butter, melted
¼ cup all-purpose flour
4 teaspoons ground cinnamon

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Beat milk, shortening, egg, and vanilla extract together in a bowl until smooth. Stir 1 1/2 cups flour, 1/2 cup sugar, baking powder, and salt into milk mixture until dough comes together. Spread dough out into the bottom of a rimmed baking sheet.
  • Spread apples over the dough on the baking sheet.
  • Stir 1 cup sugar, melted butter, 1/4 cup flour, and cinnamon together in a bowl until topping is combined. Sprinkle topping over apples.
  • Bake in the preheated oven until apples are tender and topping is golden, about 40 minutes.

Nutrition Facts : Calories 223.4 calories, Carbohydrate 38.7 g, Cholesterol 21.2 mg, Fat 7.2 g, Fiber 1.8 g, Protein 2.4 g, SaturatedFat 3 g, Sodium 205.7 mg, Sugar 25.3 g

APPLE-RASPBERRY CAKE



Apple-Raspberry Cake image

Categories     Cake     Fruit     Dessert     Bake     Raspberry     Apple     Spring     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 11

7 tablespoons unsalted butter, room temperature
2 small Golden Delicious apples (about 12 ounces), peeled, cored, cut into 1/2-inch cubes
2 tablespoons plus 1 cup sugar
1 cup fresh raspberries
3 large eggs
2 tablespoons fresh lemon juice
1 1/2 teaspoons vanilla extract
1 1/2 cups all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon ground ginger

Steps:

  • Preheat oven to 350°F. Butter and flour 9x9x2-inch baking pan. Melt 1 tablespoon butter in heavy medium skillet over medium-high heat. Add apples; sprinkle with 2 tablespoons sugar. Sauté until tender and juices cook away, about 8 minutes. Set aside to cool. Mix raspberries into apples.
  • Using electric mixer, beat remaining 6 tablespoons butter in medium bowl until fluffy. Beat in remaining 1 cup sugar, then eggs 1 at a time. Beat in lemon juice and vanilla extract. Sift flour, baking powder, salt, and ginger over; beat in. Spread 13/4 cups batter in prepared pan. Sprinkle evenly with fruit. Drop remaining batter evenly over by teaspoonfuls, spacing apart (batter will spread to cover during baking).
  • Bake cake until tester inserted into center comes out clean and top is golden brown, about 50 minutes. Place cake in pan on rack and cool completely.

APPLE KUCHEN BARS



Apple Kuchen Bars image

This recipe is about family, comfort and simplicity. My mom made this delicious sweet treat many a winter night and served it warm with some of her famous homemade ice cream. I like to make a double batch and pass on the love! -Elizabeth Monfort, Celina, Ohio

Provided by Taste of Home

Categories     Desserts

Time 1h35m

Yield 2 dozen.

Number Of Ingredients 7

3 cups all-purpose flour, divided
1/4 teaspoon salt
1-1/2 cups cold butter, divided
4 to 5 tablespoons ice water
8 cups thinly sliced peeled tart apples (about 8 medium)
2 cups sugar, divided
2 teaspoons ground cinnamon

Steps:

  • Preheat oven to 350°. Place 2 cups flour and salt in a food processor; pulse until blended. Add 1 cup butter; pulse until butter is the size of peas. While pulsing, add just enough ice water to form moist crumbs. Press mixture onto bottom of a greased 13x9-in. baking pan. Bake until edges are lightly browned, 20-25 minutes. Cool on a wire rack., In a large bowl, combine apples, 1 cup sugar and cinnamon; toss to coat. Spoon over crust. Place remaining flour, butter and sugar in food processor; pulse until coarse crumbs form. Sprinkle over apples. Bake until golden brown and apples are tender, 60-70 minutes. Cool completely on a wire rack. Cut into bars.

Nutrition Facts : Calories 240 calories, Fat 12g fat (7g saturated fat), Cholesterol 30mg cholesterol, Sodium 106mg sodium, Carbohydrate 33g carbohydrate (21g sugars, Fiber 1g fiber), Protein 2g protein.

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  • Preheat oven to 350°F. Generously grease a 13x9x2-inch baking pan. In a medium bowl stir together flour, baking powder, apple pie spice, and salt. Set aside.
  • In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add 1 1/2 cups granulated sugar. Beat until light and fluffy, scraping sides of bowl occasionally. Beat in eggs until combined. Alternately add flour mixture and half-and-half to butter mixture, beating on low speed after each addition just until combined. Pour batter into the prepared baking pan, spreading evenly.
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