CUSTARD-TOPPED BERRY KUCHEN

 

  • Cooking Time:
  • Servings: 8
  • Preparation Time:

Ingredients

  • 1/2 cup butter, softened
  • 3/4 cup granulated sugar
  • 2 eggs
  • 1/2 tsp grated lemon rind and vanilla
  • 1 1/2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp each salt and grated nutmeg
  • 1/2 cup sour cream
  • 2 cups raspberries
  • 1 cup blackberries
  • 1 tbsp icing sugar
  • Topping:
  • 2 egg yolks
  • 1/2 cup sour cream
  • 2 tbsp granulated sugar

Directions

  • Line a 9-inch 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 of the raspberries and 1/3 cup of the blackberries in prepared pan; spread batter over top. Scatter remaining berries over top.
  • Bake in center of 350 F oven until toothpick inserted in center 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.
  • Remove side of pan; let cool for 10 minutes longer. Dust with icing sugar.

Notes

Categories: Cake  Dessert  Fruit 

Author Credit: Canadian Living Magazine, July 2007

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