| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Vegetables, Eggs |
German |
Breads |
15 |
Servings |
INGREDIENTS
| 1 3/4 |
c |
All-purpose flour |
| 6 |
tb |
Sugar |
| 2 1/4 |
ts |
Baking powder |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Ground cinnamon |
| 1/8 |
ts |
Ground nutmeg |
| 7 |
tb |
Skim milk |
| 3 |
tb |
Vegetable oil |
| 1 |
tb |
Vanilla extract |
| 1 |
|
Egg, lightly beaten |
|
|
Vegetable cooking spray |
| 2 |
c |
Fresh raspberries |
| 1 |
c |
Fresh blueberries |
| 3 |
tb |
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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