Raspberry-blueberry Kuchen
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Vegetables, Eggs | German | Breads | 15 | Servings |
INGREDIENTS
| 1 3/4 | c | All-purpose flour |
| 6 | T | Sugar |
| 2 1/4 | t | Baking powder |
| 1/4 | t | Salt |
| 1/4 | t | Ground cinnamon |
| 1/8 | t | Ground nutmeg |
| 7 | T | Skim milk |
| 3 | T | Vegetable oil |
| 1 | T | Vanilla extract |
| 1 | Egg, lightly beaten | |
| Vegetable cooking spray | ||
| 2 | c | Fresh raspberries |
| 1 | c | Fresh blueberries |
| 3 | T | Sugar |
| 1/2 | c | Red currant jelly, melted |
INSTRUCTIONS
Combine first 6 ingredients in a large bowl; make a well in center of mixture. Combine milk and next 3 ingredients; stir well. Add to dry ingredients, stirring just until moistened. Spread batter evenly in a thin layer over bottom of a 13- x 9- x 2-inch baking pan coated with cooking spray. Scatter fresh raspberries and blueberries over batter; sprinkle with 3 tablespoons sugar. Cover and bake at 350 deg for 25 minutes. Uncover and bake an additional 15 minutes or until a wooden pick inserted in center comes out clean. Spoon melted jelly over kuchen. Yield: 15 servings (serving size: 1 [3- x 2-1/2-inch] piece). Per serving: 155 Calories; 3g Fat (19% calories from fat); 2g Protein; 30g Carbohydrate; 12mg Cholesterol; 102mg Sodium Serving Ideas : Serve warm or at room temperature. NOTES : Kuchen is a traditional German yeast-raised coffeecake. This one is made without yeast, but it's just as good as the original version--and faster to make. Recipe by: Cooking Light, May/June 1993, page 144 Posted to MC-Recipe Digest V1 #422 by igor@digex.net on Jan 28, 1997.
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Nutrition (calculated from recipe ingredients)
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Calories: 132
Calories From Fat: 30
Total Fat: 3.5g
Cholesterol: 12.5mg
Sodium: 120.3mg
Potassium: 65.4mg
Carbohydrates: 22.8g
Fiber: 1.7g
Sugar: 9.8g
Protein: 2.4g