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Coffeecake: Peach and Blueberry Kuchen

Source of Recipe

Weldon Owen


Recipe Introduction

Remember this recipe during the summer, when peaches and blueberries are abundant. Toward fall, you can substitute pears or apples for the peaches and fresh nuts for the berries. As this recipe makes 2 coffee cakes, it’s a good choice for entertaining.

List of Ingredients

For Dough:

3 cups all-purpose flour

1 package active dry yeast

1 1/2 teaspoons ground cinnamon

3/4 cup milk

1/3 cup butter or margarine

1/3 cup sugar

1/2 teaspoon salt

2 eggs


For Filling:

One 8-ounce package cream cheese, softened

1/4 cup sugar

1 egg yolk

1/4 teaspoon almond extract

2 cups thinly sliced fresh peaches, pears, or apples

1/2 cup fresh blueberries, sliced almonds, or pecan pieces




Recipe

FOR DOUGH: In a large mixing bowl combine 1 1/2 cups of the flour, the yeast, and cinnamon; set aside. In a medium saucepan heat and stir the milk, butter or margarine, the 1/3 cup sugar, and the salt till mixture is warm (120 to 130 degrees F) and butter or margarine is almost melted. Add to flour mixture; add the 2 eggs. Beat with an electric mixer on low speed for 30 seconds, scraping the bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.


Divide dough mixture in half. Let rest for 10 minutes, then roll into 10-inch circles. With lightly greased fingers, pat evenly onto 2 lightly greased 12-inch pizza pans, pressing dough up the sloped sides of each pan slightly to form a rim. Cover and let rise in a warm place till double (about 45 to 50 minutes).


FOR FILLING: In a small mixing bowl stir together cream cheese, 1/4 cup sugar, egg yolk, and almond extract. When dough has risen, spread filling over the top. Arrange peaches, pears, or apples atop filling; sprinkle with blueberries or nuts.


Bake in a preheated 375 degrees F oven for 25 to 30 minutes, or till edges are golden brown. Cool slightly. Cut into wedges.

YIELD: Makes 2 coffeecakes (10 servings each)