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My review
Radio Days Cherry Custard Kuchen
8
bakerbee
"This is an old-fashioned fruit kuchen, a rich, buttery based dough, a layer of tart cherries mixed with an egg custard, and a streusel topping. This is a cherished family recipe originating from a friend of the family before WWII. Enjoy!"
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Ingredients
55 m servings 204Original recipe yields 20 servings (1 9x13-inch cake)
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- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking dish. Whisk together 1 1/2 cup of sifted flour, baking powder, and salt in a large bowl.
- With a pastry cutter, chop the unsalted butter into the flour mixture until it resembles coarse crumbs; mix in 1 egg and 1 tablespoon of milk, creating a dough; if dough seems dry and crumbly, mix in additional milk, a teaspoon at a time. Pat the dough into the prepared baking dish, and sprinkle the cherries evenly over the dough.
- In a bowl, sift 3/4 cup of sugar with 2 tablespoons of flour; whisk in the 3 eggs and 3/4 cup of milk until smooth. Mix in cinnamon and nutmeg if desired; pour the mixture over the cherries. In a small bowl, using a pastry cutter, chop 2 tablespoons of butter with 1/2 cup of sugar and 1/2 cup flour until crumbly; sprinkle the streusel over the custard mixture.
- Bake in the preheated oven until the custard is set and the streusel is lightly browned, 25 to 30 minutes. Serve warm or cold; refrigerate leftovers.
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Footnotes
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews
Read all reviews 1214 Ratings
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Most helpful positive review
7/2/2011
This is truely wonderful! It seemed like alot of work reading the recipe, but it took no time at all. My husband loved it, I loved it. I only made one change. Instead of white sugar in the final...
Most helpful critical review
2/24/2015
Hubs said he thought this tasted better than it looked, but I have to disagree. It's true, it doesn't present well and I think it tastes about as good as it looks. The crust is very floury ta...
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7/2/2011
This is truely wonderful! It seemed like alot of work reading the recipe, but it took no time at all. My husband loved it, I loved it. I only made one change. Instead of white sugar in the final...
9/5/2011
What a creamy and fruity treat this was. The only substitution I made was I used blueberries instead of cherries as I didn't have cherries. Otherwise wonderful as written.
9/1/2012
This was so much fun to make! I am eating the Cherry Custard Kuchen right now as I review this amazing recipe. Fresh and hot out of the oven and I love it! Things I did different: I used fresh...
2/24/2015
Hubs said he thought this tasted better than it looked, but I have to disagree. It's true, it doesn't present well and I think it tastes about as good as it looks. The crust is very floury ta...
3/9/2012
Also works fantastically well in a standard crust. Very delicious and simple!
3/15/2013
Our whole family loves this. Inspired by a German bakery by our home, I gave this a try. Perfection. I only use 1 bowl and add a bit of vanilla to the custard. Not too sweet, perfect and easy. T...
5/19/2013
Loved this! Absolutely wonderful and not hard to make. I found the recipe a couple weeks ago and have made this twice already. I am planning on making it again in a few days to take to work. ...
3/18/2013
Very tasty, and easy to make. My only question is I'm not sure if I got the right texture for the custard. According to the recipe, is the custard part suppose to come out more creamy or more ca...
6/12/2015
Good, low sugar - especially if you leave off the topping - dessert. I would've liked it thicker, but it took longer than listed anyway so maybe that wouldn't be a good idea in reality. The cr...