Ahh, Kuchen—the German word for “cake,” but usually a soft, tender yeast or butter-based cake topped with fruit or streusel 🍒🍰. Think coffee cake vibes with Old World charm.
Here’s a classic fruit-topped German Kuchen recipe:
German Fruit Kuchen
Pan: 9×13-inch
Time: ~1 hr 30 min (includes rising)
Servings: 12
Ingredients
For the dough
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2¼ tsp (1 packet) active dry yeast
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½ cup warm milk (~110°F / 43°C)
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¼ cup granulated sugar
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2¼ cups all-purpose flour
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¼ tsp salt
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2 large eggs
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4 tbsp unsalted butter, melted
For the topping
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2–3 cups fresh or thawed fruit (cherries, plums, apples, or berries)
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¼ cup sugar
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1 tsp cinnamon (optional)
Optional Streusel
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½ cup all-purpose flour
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¼ cup brown sugar
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3 tbsp cold butter, cubed
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½ tsp cinnamon
Instructions
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Activate yeast
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Mix yeast, warm milk, and sugar. Let sit 5–10 minutes until frothy.
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Make dough
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In a large bowl, combine flour and salt.
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Add eggs, melted butter, and yeast mixture.
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Knead until smooth (5–7 min by hand or 3–4 min in stand mixer).
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Cover and let rise 1 hour until doubled.
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Prepare pan
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Grease 9×13 pan.
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Roll or stretch dough to fit pan. Let rise 20 minutes.
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Add fruit
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Spread fruit evenly on top of dough.
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Sprinkle with sugar and cinnamon.
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Add streusel (optional)
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Mix flour, brown sugar, butter, and cinnamon until crumbly.
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Sprinkle over fruit.
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Bake
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Preheat oven to 350°F (175°C).
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Bake 30–40 minutes until golden and cooked through.
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Cool & serve
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Kuchen is best slightly warm or at room temp.
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Optional: dust with powdered sugar before serving.
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Pro Tips
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Juicy fruit: Toss in 1–2 tsp cornstarch to avoid soggy dough.
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Extra flavor: Add a splash of vanilla or almond extract to dough.
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Mini version: Use muffin tins for single-serving Kuchen.
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Storage: Keeps 2–3 days at room temp; longer in fridge.
If you want, I can also give you a super creamy German-style custard Kuchen or a quick no-yeast version that’s just as tasty but faster.