Yield: 15 Servings
|1¾ cup||All-purpose flour|
|2¼ teaspoon||Baking powder|
|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|
|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.