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Cherry Kuchen (Pronounced Ku-Kah by My Family)

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“Old family recipe for a coffee cake with fruit topping from a region in Russia where a community of Germans lived. This is my father's version of the recipe which is almost sugar-free. Very good served warm with vanilla bean frozen yogurt or ice cream.”
READY IN:
1hr 10mins
SERVES:
12
YIELD:
2 9x9 inch coffee cakes
UNITS:
US

Ingredients Nutrition

Directions

  1. Add water to beaten eggs and dissolve dry yeast in this mixture. Let all these ingredients rest refrigerated for 15 minutes.
  2. Meanwhile, blend with a pastry blender or by hand flour, salt, sugar, butter and cardamom.
  3. In a large mixing bowl, make a ring of blended flour. Pour chilled yeast mixture into the center and work it into dry ingredients. Knead until smooth, about 2 minutes. Form dough into ball and let rest, covered for about 20 minutes.
  4. Roll out dough into 2 9x9 baking dishes. Push edges of dough up against dish to prevent fruit topping from spilling.
  5. For topping, spread cherries over top of dough. With a pasty blender or fork, cut butter into flour and sugar until small crumbs of mixture are formed. Sprinkle crumb mixture over top of cherries.
  6. Bake at 400 degrees for 20-25 minutes until topping begins to golden.

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