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Fresh Fruit Kuchen Makes 1 (10 x 15-inch) coffee cake. Fresh Fruit Kuchen, a summertime favorite in the Fleischmann's Yeast test kitchen, showcases the season's best sun-ripened fruit and, with the help of a bread machine, is especially easy to prepare. It makes a delicious start to a lazy summer day when you want to hurry off to the beach or another favorite activity. Try it with juicy nectarines, peaches, plums or pears. The recipe calls for all-purpose flour to make the coffee cake especially light and tender. Dough can be prepared in all-size bread machines. Dough 1/4 cup water (70 to 80oF) 1/4 cup milk 1 large egg 3 tablespoons butter or margarine, cut up 3 tablespoons sugar 1/4 teaspoon salt 2 1/4 cups all-purpose flour 1 3/4 teaspoons FLEISCHMANN'S Bread Machine Yeast Topping 3 cups sliced (1 inch thick) fresh fruits such as apples, pears, plums, peaches or nectarines, peeled if desired Crumb Topping (recipe follows) Sieved apricot jam or melted jelly Almond Icing (recipe follows) | ||
Measure dough ingredients into bread machine pan in the order suggested by manufacturer. Process on dough/manual cycle. When cycle is complete, remove dough from machine to lightly floured surface. If necessary, knead in additional flour to make dough easy to handle. Roll dough to 10 x 15-inch rectangle. Place on large, greased baking sheet. Arrange fruit, in lengthwise rows, 1/2 inch apart, on dough. Sprinkle Crumb Topping between rows of fruit. Cover; let rise in warm, draft-free place until doubled in size, about 20 to 40 minutes. Bake at 375oF for 20 minutes or until done. Remove from pan and cool on wire rack. Brush fruit with jam and drizzle Almond Icing over cake.
Crumb Topping:
Almond Icing: | ||
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