It’s funny that although yesterday, the 1st of December, we celebrated the national holiday of Romania, here I am posting a german recipe. I hadn’t planned it that way, but I’ve been sitting on this recipe for a while now, and it was high time I share it with you folks.
Kuchen is actually the german word for cake, so you may find various recipes with this name, with different fruit combinations, some of them using baking powder and some using yeast. I’m the yeast kind of girl myself, although it increases the waiting time, but I find it fluffier this way. This is like the more shorter version for the italian panettone that takes almost a day to prepare, so if you’re don’t have the time or patience you can certainly try the kuchen recipe with no compromises regarding the taste.
I’ve seen kuchen made with many types of fruits, so you can easily substitute with whatever you prefer, although I would recommed to definitely keep the blueberries. But if you do use blueberries, and you have them frozen, be sure to remove them from the freezer a few hours before making the recipe, and just allow them to thaw. Before you add them on top of the kuchen, remove any of the liquids and add only the fruits.
You can serve the kuchen with tea or oven milk and for us it was the perfect breakfast the day after I made it. I just placed a slice of it on a place and reheated it in the microwave for 30 seconds and it was perfect with my glass of cold milk.
I think I may be a bit strange, since I like my cake to be warm, but I like my milk to be cold. Even with cereal. I always like my milk to be cold, straight from the fridge. Oh well…
Have a nice and rewarding week my friends!
Blueberry orange kuchen: a german cake recipe that’s perfect for Christmas
By December 2, 2012Published:
- Yield: 10 Servings
It's funny that although yesterday, the 1st of December, we celebrated the national holiday of Romania, here I am posting a german …
- 2 1/4 cups flour
- 1 package dry yeast
- 1/2 cup sugar
- 1/2 cup milk
- 3 eggs
- 1/4 cup butter
- 3/4 cup blueberries
- 1 orange
- 2 tbsp sugar for the custard
- 1 tsp vanilla extract for the custard
- 1/2 cup cream for the custard
- pinch of salt
- Combine half of the flour with the yeast and set aside.
- In a saucepan, heat the milk with the sugar, butter and some salt, just until it's slightly warm and the butter is almost melted. Then, add the milk mixture to the flour and yeast, followed by 2 eggs.
- Beat for about 2 minutes with the mixer, then start adding the rest of the flour. Transfer the batter to a 9' pan that has been greased or lined with parchment paper. If you use a silicone dish there is no need to grease it.
- Put the fruits on top of the batter, cover it and let it rise in warm place for 1 hour.
- After 1 hour, preheat your oven to 375 F/ 190 C and prepare the custard. Mix 1 egg with the vanilla extract, cream and a pinch of salt and pour it over the fruit. Bake for 45-50 minutes.
- Serve with powder sugar on top or with a sugar glaze, made from milk and powder sugar (pour about 1/2 cup of milk in a bowl, then start adding the powdered sugar one teaspoon at a time, until you reach the desired consistency, then pour it over the cake).