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Jan 1 09 2:42 AM
Thank You! Cake by Sola
This is the cake that I had as a kid and at Christmas at Easter, and also Thanksgiving time.
I have searched every grocery store here. Krogers, Food City, Ingles, and even high end places like The Fresh Market in West Hills. These places had the donuts
and some other stuff but none had the Original. I went into searching on-line and one place said that it was of German origin.
I got out my mama's old books once again and opened up Volume Five. Kuchen was listed like this person had called it.
1 package active dry yeast
(I had that because a friend of mine were discussing breads of Israel and I had tried the recipe about flat out authentic pita. I used one packet of
Fleischmann's Active Dry and All Natural. The recipe says that you can also use 1 cake of compressed yeast.?
¼ cup warm water
2 egg yolks
1 whole egg
1.4 cup sugar
1 cup milk
½ cup butter (unsalted)
3 cups sifted flour
(I used King Arthur's all purpose because I used it with the pitas)
1 teaspoon salt
(I used Morton's coarse Kosher Salt)
¼ teaspoon mace
(I didn't have Mace and used nutmeg)
Grated rind of ½ lemon
(I didn't have a lemon.)
Sprinkle dry yeast or crumble cake yeast into warm water. Let stand a few minutes, then stir until dissolved.
Using an electric mixer, beat egg yolks and whole egg until thick and lemon coloured; gradually beat in sugar.
Scald the milk and melt the butter in it, cool until lukewarm.
Add one cup of flour and the yeast to the egg mixture and beat well.
Add the milk, salt, mace , lemon rind, and remaining flour; beat for three minutes.
(Watch it here. My hand mixer from Goodwill bogged down because the dough was crawling up and out of the beaters. I had to finish by hand with a wooden
Cover and let rise until doubled in size.
Pour ( Look, it won't pour. It's dough and I had to cut two halves in the bowl and get them out with my hands.
Into two 9-inch buttered layer cake pans and making the dough only ½ inch thick.
Let rise until doubled again in bulk.
Cover with topping. (Topping follows)
Bake at 350 for 20 to 25 minutes (I used 25 mins.)
Makes two kuchen
2 ½ cups flour
1 cup light brown sugar (I used Dark)
1 ½ teaspoons cinnamon
2 sticks of melted unsalted butter
Mix together and place on dough
Let cakes cool and then sift powdered sugar 10-X over the tops until all looks like snow
The book offers several variations.
There is one where you indent the dough, fill with sour cream orange marmalade and spread with melted butter.
Another is a cup of ground poppy seeds boiled until thick with one cup of milk, 2 tbs butter grate rind of lemon, ¼ cup sugar and ¼ cup raison.
Apple, plum or peach, fresh fruit mixed with sugar and flour, cinnamon, butter worked in
Walnut Rolls with a baked syrup topping and chopped walnuts. Makes 12.
Diehards of the Original French Crumb Cake go as far as to butter the darn stuff. That's decadent but I do it but then I can be a real heathen.
I will wait on your report.
Oh, the pita came out great! It ain't nothing like the packaged stuff at all. If you want that too, I'll send along. You can freeze what you
can't eat. I got to find Alton Brown and his recipe for gyro meat for it too.
He's good and I caught one of his old shows about pizza too. Ain't it just a same that all of these fancy stores offer up them expensive pizza stones
when all you have to do is go to some Home Improvement place that sells quarry and unglazed floor tile. I was using that stuff before Alton.
Sola: I put a link at the top where I found some of these items. But there is a difference in the Kutchen and regular coffee cakes? grace
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