German Fresh Fruit Kuchen (Bread Machine)

Name: German Fresh Fruit Kuchen (Bread Machine)
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 8 serving(s)
Ingredients: 1/4 cup water (70 to 80 F); 1/4 cup milk; 1 large egg; 3 tablespoons butter or 3 tablespoons margarine, cut up; 3 tablespoons sugar; 1/4 teaspoon salt; 2 1/4 cups all-purpose flour; 1 3/4 teaspoons fleischmann's bread machine yeast; 3 cups fresh fruit, sliced 1 inch thick (such as apples, pears, plums, peaches or nectarines, peeled if desired); sieved apricot jam or melted apricot jam; 1/2 all-purpose flour; 3 tablespoons sugar; 3/4 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 1 cup sifted powdered sugar; 4 -5 teaspoons milk; 1/4 teaspoon almond extract

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Recipe by Olha7397

Fresh Fruit Kuchen, a summertime favorite and, with the help of a bread machine, is especially easy to prepare. It makes a delicious start to a lazy summer day when you want to hurry off to the beach or another favorite activity. Try it with juicy nectarines, peaches, plums or pears. The recipe calls for all-purpose flour to make the coffee cake especially light and tender. Dough can be prepared in all-size bread machines.

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READY IN: 40mins

SERVES: 8

UNITS: US

INGREDIENTS

Nutrition

Dough
¹⁄₄

cup water (70 to 80 F)
¹⁄₄

cup milk
1

large egg
3

tablespoons butter or 3 tablespoons margarine, cut up
3

tablespoons sugar
¹⁄₄

teaspoon salt
2 ¹⁄₄

cups all-purpose flour
1 ³⁄₄

teaspoons fleischmann's bread machine yeast
Topping
3

cups fresh fruit, sliced 1 inch thick (such as apples, pears, plums, peaches or nectarines, peeled if desired)
sieved apricot jam or melted apricot jam
Crumb Topping
¹⁄₂

all-purpose flour
3

tablespoons sugar
³⁄₄

teaspoon ground cinnamon
¹⁄₄

teaspoon ground nutmeg
Almond Icing
1

cup sifted powdered sugar
4 -5

teaspoons milk
¹⁄₄

teaspoon almond extract

DIRECTIONS

Measure dough ingredients into bread machine pan in the order suggested by manufacturer.
Process on dough/manual cycle.
When cycle is complete, remove dough from machine to lightly floured surface.
If necessary, knead in additional flour to make dough easy to handle.
Roll dough to 10 x 15-inch rectangle.
Place on large, greased baking sheet.
Arrange fruit, in lengthwise rows, 1/2 inch apart, on dough.
Sprinkle Crumb Topping between rows of fruit.
Cover; let rise in warm, draft-free place until doubled in size, about 20 to 40 minutes.
Makes 1 (10 x 15-inch) coffee cake.
Bake at 375°F for 20 minutes or until done.
Remove from pan and cool on wire rack.
Brush fruit with jam and drizzle Almond Icing over cake.
Crumb Topping: Combine 1/2 cup all-purpose flour, 3 tablespoons sugar, 3/4 teaspoon Ground Cinnamon and 1/4 teaspoon Ground Nutmeg.
Cut in 3 tablespoons softened butter or margarine until mixture resembles coarse crumbs.
Almond Icing: In small bowl, combine 1 cup sifted powdered sugar, 4 to 5 teaspoons milk and 1/4 teaspoon almond extract; stir until smooth.