Kuchen Filling Recipes

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PEACH KUCHEN



Peach Kuchen image

"KUCHEN IS a filling dessert for this German meal. It's not too sweet, and you can use virtually any of you favorite fruits. As a child, I took great pride in arranging the fruit in the pan. We always made this dessert on the same day of the meal so it would be warm and fresh. A dollop of whipped cream on top was an added treat!

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 10 servings.

Number Of Ingredients 12

CRUST:
1 cup all-purpose flour
1/4 cup confectioners' sugar
1/4 teaspoon salt
1/2 cup butter
FILLING:
2 cans (one 29 ounces, one 15-1/4 ounces) sliced peaches, drained
2 large eggs
1 cup sugar
1/4 teaspoon salt
3 tablespoons all-purpose flour
1 cup sour cream

Steps:

  • In a small bowl, combine flour, confectioners' sugar and salt. Cut in butter to form a dough. Pat lightly into an ungreased 11x7-in. baking pan. , Arrange peaches over the crust; set aside. In another bowl, beat eggs. Whisk in the sugar, salt, flour and sour cream until mixture is smooth. Pour over the peaches. , Bake at 450° for 10 minutes. Reduce heat to 325°; bake 35 minutes more or until center is set. Serve warm or chilled. Store in the refrigerator.

Nutrition Facts :

PEACH KUCHEN



Peach Kuchen image

This is my favorite recipe. It's quick, easy and delicious. I've made it with both canned or fresh peaches

Provided by SHER15

Categories     Desserts     Fruit Dessert Recipes     Peach Dessert Recipes

Time 45m

Yield 12

Number Of Ingredients 10

½ cup margarine
¼ cup white sugar
1 egg
1 teaspoon vanilla extract
1 cup all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
1 (29 ounce) can sliced peaches, drained
3 tablespoons white sugar
1 teaspoon ground cinnamon

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch springform pan. Sift together the flour, baking powder and salt. Set aside.
  • In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg, then stir in the vanilla. Beat in the flour mixture. Spread dough with hands over the bottom and 1 inch up the sides of prepared springform pan. Arrange peach slices in a spoke pattern over the dough. Sprinkle with sugar and cinnamon.
  • Bake in the preheated oven for 35 to 40 minutes, or until golden brown.

Nutrition Facts : Calories 170.3 calories, Carbohydrate 23.4 g, Cholesterol 15.5 mg, Fat 8 g, Fiber 1.3 g, Protein 2.1 g, SaturatedFat 1.4 g, Sodium 159.8 mg, Sugar 14.4 g

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

CHERRY KUCHEN



Cherry Kuchen image

Traditional cherry kuchen made from scratch!

Provided by Lynette Rice

Categories     Dessert

Time 1h10m

Number Of Ingredients 11

2 Tablespoon warm water
1 1/8 teaspoon yeast
1 Tablespoon granulated sugar (divided (1 tsp + 2tsp))
1/2 teaspoon vanilla
1/4 teaspoon salt
1 small egg (beaten)
1/2 Cup butter
1 Cup all-purpose flour
1 Cup granulated sugar
1/3 Cup all-purpose flour
30 oz red tart cherries in water (drained)

Steps:

  • Mix water and yeast. Add 1 tsp sugar. Mix well. Let mixture rise for 5 minutes. Add remaining sugar, vanilla, salt, and beaten egg.
  • Cut butter into flour in a separate bowl. Add yeast mixture and mix well.
  • Divide the soft dough into two balls. Roll one ball to fit the bottom and halfway up the sides of a 6x10 glass pan.
  • Make kuchen filling by mixing the flour and sugar. Add the drained cherries and mix well.
  • Add the kuchen filling to the dough in the pan. Roll the second ball of dough to fit the top of the kuchen pan.
  • Bake at 350˚ F for 45 minutes covering the top loosely with foil during the last 10 - 20 minutes of baking

Nutrition Facts : ServingSize 1 serving, Calories 360 kcal, Sugar 40 g, Sodium 172 mg, Fat 13 g, SaturatedFat 8 g, TransFat 0.5 g, Carbohydrate 60 g, Fiber 3 g, Protein 5 g, Cholesterol 48 mg, UnsaturatedFat 4 g

GERMAN KUCHEN



German Kuchen image

When I worked at the bank I had a customer who use to always come to my window to make his deposits for his business. He owned a bakery. He always smelled like doughnuts! lol I asked him one day if he would give me his recipe for his kuchens that he sold. He wouldn't do it till the week he decided to close his bakery and...

Provided by Dorene Nagy

Categories     Other Desserts

Time 1h50m

Number Of Ingredients 27

SWEET DOUGH
3/4 c milk
1/4 c butter, room temperature
1/2 c sugar
1 tsp salt
2 pkg active dry yeast
1/2 c warm water
2 eggs
5 c bread flour
CINNAMON TOPPNG
1/4 c brown sugar
1/4 c butter
1/2 c all purpose flour
1 tsp cinnamon, ground
CHERRY TOPPING
1 can(s) dark cherry pie filling
CHEESE TOPPING
2 c cottage cheese
1 egg
1/2 c sugar
BUTTER TOPPING
1 c sugar
3 eggs
1/2 tsp vanilla extract
1 c canola oil
APPLE TOPPING
3 apples, thinly sliced and sprinkle with cinnamon, nutmeg and sugar to taste

Steps:

  • 1. Dough- Scald milk and add butter, sugar, and salt. Dissolve yeast in warm water in seperate bowl and then add to milk mixture. Beat in eggs and then flour. Cover and let rise until doubled. About an hour. Punch down and divide into 5 pieces. Roll out into desired shape and let rise 30 minutes. Then choose your topping. I used a 9" round cake pan for mine.
  • 2. Cinnamon Topping: Use a pastry blender to mix butter and brown sugar and flour. Add cinnamon and sprinkle over dough after it rises the second time. Dot with Butter if desired. Bake at 375 for 20 minutes.
  • 3. Cherry Topping: Heat can of dark cherry pie filling and spread on crust after it rises second time. Bake for 20 minutes at 375.
  • 4. Cheese Topping; Mix cottage cheese, egg and sugar in blender intil creamy. Heat slowly until warm on stove. Pour on dough after rises second time. Bake at 375 for 25 minutes.
  • 5. Butter Topping: Beat together sugar, eggs, and vanilla. Slowly beat in oil. Add oil too fast and it will curdle. Heat on top of stove until hot and pour on crust after second rising. Bake 25 minutes at 375.
  • 6. Apple Topping: Peel and slice thinly 3 apples. Sprinkle with cinnamon and sugar and nutmeg to taste. Roll this dough out in a rectangle. Fill the center with apples and dot with butter. Bake 20 minutes at 375.

KUCHEN



Kuchen image

This recipe calls for peaches in the Kuchen, but feel free to use blueberries, pears or plums. Frozen peaches may also be used, defrost peaches before using.

Provided by Sally Humeniuk

Categories     Cake or dessert

Time 45m

Number Of Ingredients 14

½ cup butter, (melted)
½ cup sugar
1 large egg
½ tsp almond extract
1 cup sour cream
1 ½ cup all-purpose flour
¾ teaspoon baking powder
¼ cup butter, (softened)
¼ cup sugar
¼ cup brown sugar
¼ cup all-purpose flour
¼ tsp cloves
¼ tsp cinnamon
3 cups peaches, (peeled and sliced thin)

Steps:

  • Grease a 9x13-inch pan. Preheat oven to 350F degrees. In a large bowl cream together ½ cup butter and the ½ cup sugar. Blend in the egg, almond extract, and sour cream. Mix in 1 ½ cups of flour and the baking powder. Spread the dough in the prepared pan.
  • In a small bowl mix the ¼ cup softened butter, ¼ cup of sugar, ¼ cup of brown sugar, and ¼ cup of flour, the cloves, and cinnamon.
  • Sprinkle half of the topping over the cake dough, place the peach slices over the entire surface, and sprinkle the remaining topping to cover the Kuchen.
  • Bake on the center rack in the oven for 30-35 minutes. Check the cake with a toothpick at 30 minutes and if it comes out with crumbs on it, it's done.
  • The Kuchen can be served right out of the oven, but if you let it sit for two to three hours before serving, the clove flavor becomes more mild and all the flavors are melded nicely. Leftovers should be refrigerated in an air-tight container.

Nutrition Facts : Calories 467 kcal, Carbohydrate 47 g, Protein 4 g, Fat 29 g, SaturatedFat 18 g, Cholesterol 99 mg, Sodium 237 mg, Sugar 26 g, ServingSize 1 serving

CHERRY KUCHEN BARS



Cherry Kuchen Bars image

These delicious Cherry Kuchen Bars are like a mashup of cherry pie, sweet vanilla pound cake, and sugar cookies.

Provided by Katerina | Easy Weeknight Recipes

Categories     Dessert

Time 2h15m

Number Of Ingredients 12

½ cup shortening
½ cup butter, (softened)
1¾ cups granulated sugar
1½ teaspoons baking powder
½ teaspoon salt
3 large eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 large can (21 ounces) cherry pie filling
1 1/2 cups powdered sugar
1 teaspoon vanilla extract
2 to 3 tablespoons whole milk

Steps:

  • Preheat oven to 350°F and grease a 15x10 baking pan with a bit of butter. Set aside.
  • In a large mixing bowl, using an electric mixer, beat the shortening and butter for 1 minute on medium speed.
  • Add the sugar, baking powder, and salt. Beat together until thoroughly combined and mixture is smooth.
  • Add the eggs and vanilla, and beat until well combined, scraping down the sides of the bowl as needed.
  • Add the flour one cup at a time, mixing with the electric beater until the dough gets thick. Then, switch to a wooden spoon and stir in any remaining flour.
  • Reserve 1½ cups of the dough, and press the remaining dough into the prepared baking pan.
  • Bake for 12 minutes, then remove from oven.
  • Spread the cherry pie filling over the crust, then spoon small amounts of the reserved dough over the top.
  • Bake for 25 to 28 minutes longer, or until lightly golden brown.
  • Remove from oven and set on a wire rack to cool completely.
  • While the bars cool, prepare the icing by combining the powdered sugar, vanilla extract, and milk in a small bowl, adding the milk 1 tablespoon at a time until desired thickness is achieved.
  • Once bars have completely cooled, drizzle with icing, cut, and serve.

Nutrition Facts : Calories 233 kcal, Carbohydrate 38 g, Protein 2 g, Fat 8 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 28 mg, Sodium 113 mg, Fiber 1 g, Sugar 20 g, ServingSize 1 serving

CHERRY KUCHEN BARS



Cherry Kuchen Bars image

Yummy cherry pie filling, sweet powdered sugar icing, and a delicious crust combine to create these unbeatable dessert bars.

Provided by BHG Test Kitchen

Time 25m

Number Of Ingredients 13

0.5 cup butter, softened
0.5 cup shortening
1.75 cup sugar
1.5 teaspoon baking powder
0.5 teaspoon salt
3 eggs
1 teaspoon vanilla
3 cup all-purpose flour
1 ounce cherry pie filling*
1 Powdered Sugar Icing
1.5 cup powdered sugar
0.25 teaspoon vanilla or almond extract
3 teaspoon milk

Steps:

  • Preheat oven to 350°F. In a large mixing bowl beat butter and shortening with an electric mixer on medium speed for 30 seconds. Add sugar, baking powder, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Reserve 1 1/2 cups of the dough. Spread remaining dough in the bottom of an ungreased 15x10x1-inch baking pan.
  • Bake for 12 minutes. Spread pie filling over crust in pan. Spoon reserved dough into small mounds on top of pie filling.
  • Bake about 30 minutes more or until top is light brown. Cool in pan on a wire rack for 10 minutes. Drizzle top with Powdered Sugar Icing. Cool completely. Cut into bars to serve. Powdered Sugar Icing
  • In a small bowl stir together powdered sugar, vanilla or almond extract, and enough milk to make a smooth icing of drizzling consistency. You may substitute your favorite flavor of pie filling for the cherry pie filling.

Nutrition Facts : Calories 189 kcal, Carbohydrate 31 g, Cholesterol 27 mg, Protein 2 g, SaturatedFat 3 g, Sodium 84 mg, Sugar 17 g, Fat 6 g, UnsaturatedFat 3 g

KUCHEN



Kuchen image

This is a German coffee cake that was handed down from my Grandmother. These freeze very well and can be stacked two to a package with waxed paper between. The prep time is estimated.If you wrap them in saran wrap and then in foil they should stay good indefinately. I have kept them in the freezer for at least 5 months.

Provided by nodakmom

Categories     Breads

Time 1h3m

Yield 7 Kuchen, 7 serving(s)

Number Of Ingredients 10

1/2 cup sugar
1 1/2 cups sweet cream
3 eggs
3 teaspoons baking powder
4 1/2 cups flour
1/4 teaspoon salt
1 teaspoon vanilla
7 eggs, 1 for each
3 1/2 cups cream, 1/2 cup for each
1 3/4 cups sugar, 1/4 cup for each

Steps:

  • Mix the ingredients for the crust,well;Divide into 7 balls.
  • Roll out each and put into pie tins.
  • Arrange fruit (apples peaches,rhubarb or any other fruit you prefer), in single layer, on the dough.
  • Sprinkle sugar on the fruit.
  • Mix together filling ingredients and pour on the fruit.
  • (I like more filling so I make enough for 8 kuchen).
  • Sprinkle with cinnamon.
  • Bake 375º till filling is set.
  • About 33 minutes (If you stick a table knife in filling and it comes out clean it s done.).

GERMAN PEACH KUCHEN



German Peach Kuchen image

German Peach Kuchen- a Transylvanian dessert made with peaches, custard, and a shortbread crust. Delicious, easy to make, and perfect for summer.

Provided by The Bossy Kitchen

Categories     Dessert

Time 1h5m

Number Of Ingredients 10

1/2 cup/4oz/115g unsalted cold butter
2 cups/8.8oz/250g sifted all purpose flour
1/4 teaspoon/2g baking powder
1/2 teaspoon/4g salt
2 tablespoons granulated sugar ( from the filling )
12 peach halves
1 cup/7oz/ 200g granulated sugar divided (remove 2 tablespoons for the crust)
1 teaspoon cinnamon
2 egg yolks
1 cup/8oz/226g full fat sour cream

Steps:

  • Preheat oven at 400F/200C.
  • To make the crust:
  • Work the butter, flour, baking powder, salt, and 2 tablespoons of sugar together until the mixture is like cornmeal. Place the dough into the middle of an 8-inch non-greased round or square pan and pat an even layer over the bottom and halfway up sides of the pan with your hands.
  • Place the peach halves cut side up on top of the crust in a nice pattern. You can also use sliced pieces. Sprinkle a mixture of cinnamon and remaining sugar over peaches. Bake 15 minutes.
  • Filling:
  • Mix egg yolks and cream, pour over the peaches and bake 30 minutes longer.
  • Serve hot with ice cream or cold.

Nutrition Facts : Calories 332 calories, Carbohydrate 53 grams carbohydrates, Cholesterol 62 milligrams cholesterol, Fat 13 grams fat, Fiber 3 grams fiber, Protein 5 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 138 milligrams sodium, Sugar 34 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat

GERMAN BLUEBERRY CAKE - BLUEBERRY KUCHEN RECIPE



German Blueberry Cake - Blueberry Kuchen Recipe image

An easy Traditional German Blueberry Cake Recipe with Homemade Blueberry Pie Filling and Streusel Topping! This Blueberry Kuchen Recipe is a keeper.

Provided by kikiwp

Categories     Dessert

Time 1h5m

Number Of Ingredients 16

200 g all-purpose flour (7 oz)
1 ½ teaspoons baking powder
75 g sugar (2.6 oz )
1 teaspoon vanilla extract
1 egg (XL)
100 g soft cold butter (3.5 oz of )
pinch salt
1 kg blueberries (2.2 lb. )
100 g sugar
2 tablespoons lemon juice
1 tsp lemon zest
50 g pudding powder vanilla (1.76 oz or use cornstarch and add 1 tbsp vanilla extract )
100 g all-purpose flour (3.5 oz )
75 g sugar (2.6 oz )
1 teaspoon vanilla extract
80 g soft cold butter (2.6 oz)

Steps:

  • Wash the blueberries in a colander under running water. Place them in a saucepan and add sugar and lemon juice and zest. Bring the blueberries to a boil slowly while stirring continuously with a spoon. Stir from the sides towards the center to avoid burning. Let the berries boil for about 3 minutes, but not longer. We want them whole. Dissolve pudding powder or cornstarch and vanilla with 5 tablespoons of cold water and add to the berries. Stir with your spoon until the color becomes red. Let bubble up once. Pour the berry mixture in a bowl and wait a bit until it has cooled down. Then pour it into your baking pan on top of the pastry. Make sure you pour the filling evenly so that the mixture fills all the way to the edges of the pastry.
  • Use a flour sifter and sift the flour with the baking powder together into a bowl. Add the sugar, vanilla sugar, and salt. Mix everything well. Make a hole in the center of the flour and add the egg. Cut the butter into cubes and spread on top. With your hands or using a hand mixer with the kneading hooks, knead all the ingredients together until you have a smooth dough. The dough is ready when it is no longer sticky.
  • Line the springform with parchment paper. Use a bit more than the half of the Pastry dough to spread it on the bottom of the springform by hand, press some up the sides. Divide the rest of the dough in two. This is for the outer crust. Form two rolls and place them around the inside of the springform pan. Using your fingers, press the rolls against the sides of the springform (about 2 inches high) and connect it to the bottom part of the dough. Make sure all the dough is sealed at the edges. Use a fork to make a few small holes in the dough. Pour filling on top.
  • Add flour, sugar, vanilla sugar and butter in a bowl and knead with the dough hooks of your handheld mixer. When combined, rub the dough between your hands. The crumbles should fall back into the bowl. Make sure that all the butter is worked well into the crumbs. If your crumbles are too dry, add a little more butter. If the crumbles are too moist, add some flour. Spread the crumbles evenly on top of your cake.
  • Preheat your oven to 182°C (360°F) and place the cake on the middle rack. Bake for about 40-45 minutes. I always move any cake with a crumble topping one rack up for the last five minutes to give the crumbles a deeper golden color. Let the cake cool down in the spring-form pan, before you take it out. Sprinkle some powdered sugar on top. Carefully move the cake with the help of a cake lifter onto the serving plate. Serve with whipped cream.

Nutrition Facts : Calories 300 kcal, ServingSize 1 serving

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