Bake the fruit cake for 1.5 to 2 hours, or until a toothpick inserted in the center comes out clean. Cool and Serve : Let the cake cool in the pan for 10 minutes before transferring it to a wire ...

Vegetable oil cooking spray. 1 large firm ripe pear, preferably Bosc, peeled and cut into 3/4 -inch dice. 1 large tart green apple, peeled and cut into 3/4-inch dice ...

Kuchen is a traditional German fruit- or cheese-filled yeast cake that's common in North Dakota (Nancy Olson says it's in countless church cookbooks) and served at any time of day. This is Olson's ...

Using the foil overhang as handles, lift the cake out of the pan and set it on the rack. Cool completely before serving. Originally Published: March 5, 2025 at 5:00 AM PST ...

I was still 1 cup short of fruit so I added 1 cup of frozen raspberries. The fruit was very tart so I mixed them with ¼ cup sugar before layering them on the crust, but the dessert probably didn ...

Preparation. Make the cake: 1. Preheat the oven to 350 F. Brush two 8-inch round cake pans with oil and line the bottoms with parchment paper; set aside.

German Blueberry Streusel Cake. For the streusel: 195 grams (1½ cups) all-purpose flour. 107 grams (½ cup) white sugar. 50 grams (¼ cup) packed dark brown sugar ...

107 grams (½ cup) white sugar. 50 grams (¼ cup) packed dark brown sugar. ½ teaspoon table salt. 141 grams (10 tablespoons) salted butter, cut into 1-tablespoon pieces, room temperature ...

Classic German Streuselkuchen is a lush, fine-crumbed, yeasted cake topped with a remarkably hefty amount of buttery-crisp streusel. It’s the perfect coffee cake for breakfast, brunch or a casual… ...

German Blueberry Streusel Cake. Start to finish: 3¼ hours (45 minutes active), plus cooling. Makes a 9-by-13-inch cake. Ingredients:For the streusel: 195 grams (1½ cups) all-purpose flour.