A fruit-on-top German coffee cake!
The Bakery Chef presents ...
Coffee Kuchen
at The Fatted Café
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The Fatted Café at The Museum on South Main, Coudersport, Pennsylvania
Guard Cat on Duty
The Topping
1 egg, beaten
3 tablespoons of milk
1 cup of sugar
1 1/2 teaspoons of cinnamon
2 cups of apples, thinly sliced
 (or try strawberries or cottage cheese)
Combine half of the flour and the yeast. If using apples, simmer
them in a saucepan until tenderized.

In another saucepan mix the milk, butter, 1/3 cup of sugar and
salt, and heat them until warm. Pour the milk mixture into the
flour mixture, add 2 eggs, and beat until well combined. Then stir
in the remaining flour and mix well.

Divide the dough into halves and pat them into two 9 x 1 1/2-inch
round cake pans, pressing the sides up to form a rim. Cover and
allow it to rise 45 minutes, or until double-sized.

Meanwhile mix together a beaten egg, 3 tablespoons of milk, the
sugar and cinnamon (if using cottage cheese, stir it into the
sugar-milk mixture).

Preheat oven at 400 degrees. After the cake has risen, arrange
fruit on top of each cake half. Spoon the sugar-milk mixture on
the fruit, dividing equally between the two cake halves. Bake at
400 degrees for 20 to 25 minutes. Serve warm. Makes 2 coffee
cakes.
3 cups of flour
1 packet of dry yeast
3/4 cup of milk
3/4 stick of softened butter
1/3 cup of sugar
1/2 teaspoon of salt
2 eggs