MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: German Kuchen (The Dakotas)
Categories: Cakes, Desserts, Dairy, Fruits
Yield: 32 servings

1 1/8 ts Active dry yeast
1/2 c Warm water (115ºF/46ºC)
1/2 c 2% warm milk (115ºF/46ºC)
1/2 c Sugar
1/2 ts Salt
1/2 c Oil
1 lg Egg; room temp, lightly
Beaten
3 1/2 c A-P flour; divided

MMMMM--------------------------CUSTARD-------------------------------
4 lg Eggs; lightly beaten
2 c Heavy whipping cream
1 1/2 c Sugar
10 c Sliced peeled tart apples
+=OR=+
10 c Canned sliced peaches;
Drained
+=OR=+
Combination of fruits

MMMMM--------------------------TOPPING-------------------------------
1/2 c Sugar
1/2 c A-P flour
1 ts Ground cinnamon
1/4 c Cold butter

In a large bowl, dissolve yeast in warm water. Add the
milk, sugar, salt, oil, egg and 2-1/2 cups flour; beat
until smooth. Stir in enough remaining flour to form a
soft dough. Place in a greased bowl, turning once to
grease top. Do not knead. Cover and refrigerate
overnight.

The next day, for custard, whisk the eggs, cream and
sugar in a large bowl until combined; set aside. Divide
dough into 4 portions.

On a lightly floured surface, roll each portion into a
10" circle. Press each circle onto the bottom and up the
side of an ungreased 9" pie plate. Arrange 2 to 2-1/2
cups of fruit in each crust. Pour 1 cup custard over
fruit.

For topping, combine the sugar, flour and cinnamon in a
small bowl. Cut in butter until mixture resembles coarse
crumbs. Sprinkle 1/3 cup over each coffee cake. Cover
edges of dough with foil. Bake @ 350ºF/175ºC for 35-40
minutes or until golden brown and custard reaches 160°.

Stephanie Schentzel, Northville, South Dakota

Makes: 4 coffee cakes (8 servings each)

RECIPE FROM: https://www.tasteofhome.com

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... People who get nostalgic about childhood were obviously never children.
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* Origin: Outpost BBS * Johnson City, TN (1:18/200)