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Crumb Kuchen




Source of Recipe


BBR


Recipe Introduction


Posted by: homesweethome


List of Ingredients




Topping
5 tablespoons Fleischmann's Margarine, softened
1/3 cup sugar
1 egg yolk (at room temperature)
1 cup unsifted flour
2 teaspoons ground cinnamon

Cream margarine. Gradually beat in sugar. Blend in egg yolk, flour and cinnamon; set aside.

Batter
2 to 2 1/2 cups unsifted flour
1/4 cup sugar
1/4 teaspoon salt
1 package Fleischmann's Active Dry Yeast
1/2 cup milk
1/4 cup water
1/2 cup (1 stick) Fleischmann's Margarine
2 egg yolks (at room temperature)



Recipe



In a large bowl thoroughly mix 1/2 cup flour, sugar, salt, and undissolved Fleischmann's Ac­tive Dry Yeast.
Combine milk, water and margarine in saucepan. Heat over low heat until liquids are very warm (120°F.-130°F.). Margarine does not need to melt. Gradually add to dry in­gredients and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add the egg yolks and 1 cup flour. Beat at high speed 2 minutes, scraping bowl occasionally. Stir in enough additional flour to make a stiff batter. Spread mixture into well-greased 9-inch square pan. Crumble topping mixture over top of batter. Cover; let rise in a warm place, free from draft, until almost doubled in bulk, about 1 hour.
Bake at 350°F. about 45 minutes, or until done. Remove from pan and cool on wire rack.

Peach Kuchen: Prepare batter as directed above.
Place 1 can (1-pound 14-ounce) well-drained thinly sliced peaches close together in rows on top of batter. Combine 1/2 cup firmly-packed brown sugar and 1 teaspoon ground cinnamon; sprinkle over peaches. Let rise; bake and cool as directed