Raspberry-blueberry kuchen

Yield: 15 Servings

Measure Ingredient
1¾ cup All-purpose flour
6 tablespoons Sugar
2¼ teaspoon Baking powder
¼ teaspoon Salt
¼ teaspoon Ground cinnamon
⅛ teaspoon Ground nutmeg
7 tablespoons Skim milk
3 tablespoons Vegetable oil
1 tablespoon Vanilla extract
1 Egg, lightly beaten
Vegetable cooking spray
2 cups Fresh raspberries
1 cup Fresh blueberries
3 tablespoons Sugar
½ cup Red currant jelly, melted

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 2-½-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@... on Jan 28, 1997.

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