Roasted Grape and Pear Kuchen

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Roasted Grape and Pear KuchenRecipe

Photo: Iain Bagwell; Styling: Mindi Shapiro and Amanda Widis

Fruit paired with cake is a magical thing, to say the least. Kuchen, traditional German yeast cake, is typically adorned with a variety of crunchy nuts, tart fruits, and creamy cheeses.  A slice of this southern inspired sweet treat will have you reaching for another!

Serves 12 (serving size: 1 wedge and 2 tablespoons whipped topping)

Ingredients

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1/2 cup warm 2% reduced-fat milk (100° to 110°)
2 1/4 teaspoons dry yeast
1/2 cup granulated sugar, divided
2 tablespoons canola oil, divided
1 teaspoon vanilla extract
1 teaspoon grated lemon rind
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
2 large eggs
9 ounces all-purpose flour (about 2 cups)
6 tablespoons unsalted butter, softened and divided
Baking spray with flour
1 1/2 cups seedless red grapes
2 firm peeled pears, cut into 1/4-inch-thick slices
1/4 cup chopped pecans
3 tablespoons brown sugar
1/2 teaspoon ground cinnamon
1 1/2 cups frozen reduced-calorie whipped topping, thawed

Preparation

Hands-on: 27 Minutes
Total: 3 Hours

1. Combine milk, yeast, and 1/2 teaspoon granulated sugar in a large bowl; stir with a whisk. Let stand 5 minutes.

2. Add remaining granulated sugar, 1 tablespoon oil, vanilla, rind, salt, nutmeg, and eggs; beat with a mixer at low speed until well combined. Add flour; beat at low speed 5 minutes or until batter is smooth. Add 5 tablespoons butter, 1 table­spoon at a time, beating after each addition. Smooth batter into a 9-inch springform pan coated with baking spray. Cover and let rise in a warm place (85°), free from drafts, 1 1/2 hours.

3. Preheat oven to 450°.

4. Combine remaining 1 tablespoon oil, grapes, and pears; arrange in a single layer on a baking sheet. Bake at 450° for 20 to 25 minutes or until tender. Cool completely. Reduce oven temperature to 350°.

5. Melt remaining 1 tablespoon butter. Combine grape mixture, butter, pecans, brown sugar, and cinnamon. Arrange mixture over dough. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan for 15 minutes on a wire rack. Remove from pan, and place on a serving platter. Serve with whipped topping.

Created date

September 2015

Nutritional Information

Calories 281
Fat 12.4 g
Satfat 5.5 g
Monofat 4.4 g
Polyfat 1.7 g
Protein 4.6 g
Carbohydrate 39 g
Fiber 2 g
Cholesterol 47 mg
Iron 1 mg
Sodium 124 mg
Calcium 39 mg