Custard-Topped Berry Kuchen

By Donna Bartolini and The Canadian Living Test Kitchen

19 people added this to their Recipe Box

This recipe makes 8 servings

Nutritional Info
Per serving: about	-
cal	379379 cal
pro	6 g6g pro
total fat	19 g19g total fat
sat. fat	11 g11g sat. fat
carb	48 g48g carb
fibre	3 g3g fibre
chol	139 mg139mg chol
sodium	319 mg319mg sodium
% RDI:	-
calcium	88 calcium
iron	1212 iron
vit A	1818 vit A
vit C	1515 vit C
folate	3232 folate

This moist, tender coffee cake scented with lemon and nutmeg is a farmhouse classic that's sturdy enough to carry to picnics or potlucks. It is irresistible with coffee or a glass of milk, especially when still warm from the oven.

Ingredients

1/2 cup butter , softened1/2 1/2cup cupbutter, softened
3/4 cup granulated sugar 3/4 3/4cup cupgranulated sugar
2 eggs 2 2eggeggs
1/2 tsp grated lemon rind 1/2 1/2tsp tspgrated lemon rind
1/2 tsp vanilla 1/2 1/2tsp tspvanilla
1-1/2 cups all-purpose flour 1-1/2 1-1/2cups cupsall-purpose flour
1-1/2 tsp baking powder 1-1/2 1-1/2tsp tspbaking powder
1/2 tsp baking soda 1/2 1/2tsp tspbaking soda
1/4 tsp salt 1/4 1/4tsp tspsalt
1/4 tsp grated nutmeg 1/4 1/4tsp tspgrated nutmeg
1/2 cup sour cream 1/2 1/2cup cupsour cream
2 cups raspberries 2 2cups cupsraspberryraspberries
1 cup blackberries 1 1cup cupblackberryblackberries
1 tbsp icing sugar 1 1tbsp tbspicing sugar
Topping
2 egg yolks 2 2egg yolkegg yolks
1/2 cup sour cream 1/2 1/2cup cupsour cream
2 tbsp granulated sugar 2 2tbsp tbspgranulated sugar

Preparation

Line 9-inch (2.5 L) springform pan with parchment paper; set aside.

In bowl, beat butter with sugar until light; beat in eggs, 1 at a time. Beat in lemon rind and vanilla. Whisk together flour, baking powder, baking soda, salt and nutmeg; stir into butter mixture alternately with sour cream, making 3 additions of flour mixture and 2 of sour cream.

Sprinkle 2/3 cup (150 mL) of the raspberries and 1/3 cup (75 mL) of the blackberries in prepared pan; spread batter over top. Scatter remaining berries over batter. Bake in centre of 350°F (180°C) oven until toothpick inserted in centre comes out clean, about 1 hour.

Topping: In small bowl, stir egg yolks, sour cream and sugar; pour evenly over warm cake. Bake until set, about 10 minutes. Let cool in pan on rack for 10 minutes. Remove side of pan; let cool for 10 minutes longer. (Make-ahead: Let cool completely; wrap and refrigerate for up to 24 hours.) Sprinkle with icing sugar.

Source : Canadian Living Magazine: July 2007