Raspberry-blueberry Kuchen - Just Bean Recipes

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Raspberry-blueberry Kuchen

1 3/4 c All-purpose flour
6 tb Sugar 2 1/4 ts Baking powder
1/4 ts Salt
1/4 ts Ground cinnamon
1/8 ts Ground nutmeg
7 tb Skim milk
3 tb Vegetable oil
1 tb Vanilla extract
1 Egg, lightly beaten
Vegetable cooking spray
2 c Fresh raspberries
1 c Fresh blueberries
3 tb Sugar
1/2 c Red currant jelly, melted

Combine first 6 ingredients in a large bowl; make a well in center of mixture.

Combine milk and next 3 ingredients; stir well. Add to dry ingredients, stirring just until moistened. Spread batter evenly in a thin layer over bottom of a 13- x 9- x 2-inch baking pan coated with cooking spray. Scatter fresh raspberries and blueberries over batter; sprinkle with 3 tablespoons sugar.

Cover and bake at 350 deg for 25 minutes. Uncover and bake an additional 15 minutes or until a wooden pick inserted in center comes out clean. Spoon melted jelly over kuchen. Yield: 15 servings (serving size: 1 [3- x 2-1/2-inch] piece).

Per serving: 155 Calories; 3g Fat (19% calories from fat); 2g Protein; 30g Carbohydrate; 12mg Cholesterol; 102mg Sodium

Serving Ideas : Serve warm or at room temperature.

NOTES : Kuchen is a traditional German yeast-raised coffeecake. This one is made without yeast, but it's just as good as the original version--and faster to make.