Custard-Topped Berry Kuchen

Author: Canadian Living

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.

  • Portion size 8 servings

Ingredients

  • 1/2 cup butter softened
  • 3/4 cups granulated sugar
  • 2 eggs
  • 1/2 teaspoon grated lemon rind
  • 1/2 teaspoon vanilla
  • 1 1/2 cup all-purpose flour
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 teaspoon grated nutmeg
  • 1/2 cup sour cream
  • 2 cups raspberries
  • 1 cup blackberry
  • 1 tablespoon icing sugar
Topping:
  • 2 egg yolks
  • 1/2 cup sour cream
  • 2 tablespoons granulated sugar

Method

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.

Nutritional facts Per serving: about

  • Sodium 319 mg
  • Protein 6 g
  • Calories 379.0
  • Total fat 19 g
  • Cholesterol 139 mg
  • Saturated fat 11 g
  • Total carbohydrate 48 g

%RDI

  • Iron 12.0
  • Fibre 0.0
  • Folate 32.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 8.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 18.0
  • Vitamin C 15.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Custard-Topped Berry Kuchen