Rating: 3.5 stars
2 Ratings
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This lightly spiced coffeecake with a streusel topping may be the most familiar kuchen to Americans.

Recipe by Cooking Light June 1998

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Credit: Becky Luigart-Stayner; Styling: Cathy Muir

Recipe Summary

Yield:
10 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°.

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  • Lightly spoon 1/4 cup flour into a dry measuring cup; level with a knife. Combine with 1/4 cup brown sugar and cinnamon in a bowl; cut in margarine with a pastry blender or 2 knives until mixture resembles coarse meal. Set streusel mixture aside.

  • Lightly spoon 1 2/3 cups flour into dry measuring cups, and level with a knife. Combine with granulated sugar and next 4 ingredients (granulated sugar through salt) in a large bowl. Combine buttermilk and next 6 ingredients (buttermilk through almond extract), and stir with a whisk. Add the buttermilk mixture to the flour mixture, stirring until blended. Gently fold in dried cherries. Spoon batter into a 9-inch round cake pan coated with cooking spray. Sprinkle streusel mixture evenly over top.

  • Bake at 375° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool on a wire rack.

Nutrition Facts

242 calories; calories from fat 24%; fat 6.4g; saturated fat 1.3g; mono fat 2g; poly fat 2.6g; protein 4.2g; carbohydrates 40.1g; fiber 1.2g; cholesterol 0mg; iron 1.7mg; sodium 167mg; calcium 80mg.
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