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  • Raspberry Blueberry Kuchen

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    Raspberry Blueberry Kuchen
    Servings: 12
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 3/4 c. All-purpose flour
    • 6 Tbsp. Sugar
    • 2 1/4 tsp Baking pwdr
    • 1/4 tsp Salt
    • 1/4 tsp Grnd cinnamon
    • 1/8 tsp Grnd nutmeg
    • 7 Tbsp. Skim lowfat milk
    • 3 Tbsp. Vegetable oil
    • 1 Tbsp. Vanilla extract
    • 1 x Egg, lightly beaten
    •     Vegetable cooking spray
    • 2 c. Fresh raspberries
    • 1 c. Fresh blueberries
    • 3 Tbsp. Sugar
    • 1/2 c. Red currant jelly, melted

    Directions

    1. Combine first 6 ingredients in a large bowl; make a well in center of mix.
    2. Combine lowfat milk and next 3 ingredients; stir well. Add in to dry ingredients, stirring just till moistened. Spread batter proportionately 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 Tbsp. sugar.
    3. Cover and bake at 350 deg for 25 min. Uncover and bake an additional 15 min or possibly till a wooden pick inserted in center comes out clean. Spoon melted jelly over kuchen.
    4. Yield: 15 servings (serving size: 1 [3- x 2-1/2-inch] piece).
    5. Serving Ideas : Serve hot or possibly at room temperature.
    6. 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.

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