Raspberry-Blueberry Kuchen

[Guest guest]

* Exported from MasterCook *

 

Raspberry-Blueberry Kuchen

 

Recipe By : Cooking Light, May/June 1993, page 144

Serving Size : 15 Preparation Time :0:06

Categories : Breads

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 3/4 cups all-purpose flour

6 tablespoons sugar

2 1/4 teaspoons baking powder

1/4 teaspoon salt

1/4 teaspoon ground cinnamon

1/8 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

1/2 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 2-1/2-inch] piece).

 

- - - - - - - - - - - - - - - - - -

 

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.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 766