Rich Fruit Kuchens
Ingredients
- 1 1/8 tsp dry yeast
- 1/2 cup warm water (110* to 115*F)
- 1/2 cup warm milk (110* to 115*F)
- 1/2 cup sugar
- 1/2 tsp salt
- 1/2 cup canola oil
- 1 large egg lightly beaten
- 3 1/2 cups all-purpose flour
Custard
- 4 large eggs lightly beaten
- 2 cups heavy whipping cream
- 1 1/2 cups sugar
- 8 to 10 cups apples tart, peeped, slices or canned sliced peaches, drained or combination of fruits
Topping
- 1/2 cup sugar
- 1/2 cup all-purpose flour
- 1 tsp cinnamon ground
- 1/4 cup butter cold
Instructions
- • 1. 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 four 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°. Yield: 4 coffee cakes (6-8 servings each).
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