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Fresh Blackberry Kuchen




Source of Recipe


Better Homes and Gardens: New Baking Book


Recipe Introduction


I don't think I had ever made or eaten a kuchen until a couple of weeks ago when I made this Blackberry Kuchen that I found on How to Eat a Cupcake blog. It was really good!


List of Ingredients




2 cups fresh blackberries (original recipe called for raspberries and would also be good w/blueberries) -- I used 2 1/2 cups or so of blackberries
1 cup all-purpose flour
1/2 cup sugar
1 teaspoon baking powder
1/4 cup butter -- melted and cooled
2 egg whites (save yolks for filling)
1 teaspoon vanilla

FILLING:
1 1/2 cups plain low-fat yogurt
2 tablespoons all-purpose flour
1/2 cup sugar
2 egg yolks
1 egg
1 1/2 teaspoons lemon zest
1 teaspoon vanilla

Recipe



Preheat oven to 350 degrees.

In medium mixing bowl, combine 1 cup flour, 1/2 cup sugar, and the baking powder.

Add butter, egg whites, and 1 teaspoon vanilla. Stir by hand, until mixed well. (Mixture will be like soft cookie dough.) Spread onto the bottom of an ungreased 9-inch springform pan; sprinkle with berries.

For filling, place yogurt in a large mixing bowl, sprinkle with the 2 tablespoons flour. Add 1/2 cup sugar, egg yolks, whole egg, lemon zest, and 1 teaspoon vanilla. Mix until smooth; pour over berries in springform pan.

Bake in a 350 degree F oven about 55 minutes or until center appears set (slightly wobbly) when shaken gently. Cool in pan on wire rack for 15 minutes; remove side of pan. Cover; chill in refrigerator for 4 to 24 hours.

To serve, remove pan bottom. Transfer to a platter.

Nutrition facts per serving (12): 187 cal., 6 g total fat (1 g sat. fat), 55 mg chol., 111 mg sodium, 30 g carbo., 1 g fiber, 4 g pro.

My Notes: I made this today following the original BH&G recipe except using the fresh blackberries. I baked it for 2 extra minutes. It's delicious! The smell and taste of the yogurt was much more pronounced before it was chilled. And the very center of the cake part still seemed a bit undercooked. Maybe it's supposed to be gooey in the center. It might have been that way because I used a bit more blackberries, too. Anyway, I will definitely make this again. It reminds me a bit of the St. Louis Ooey Gooey Butter Cake that I make, which is also delicious.