Raspberry-blueberry kuchen
15 Servings
Ingredients
| Quantity | 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 |
Directions
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.