Berry, Almond and Apple Kuchen

Kuchen is the German word for cake, but this is the American adaptation of the German dessert. It is a sweet bread, almost like brioche, coated in a mixture of berries and apples and topped with a buttery crumble mixture. It is absolutely divine when still warm from the oven and served with whipped cream.

Adapted from Nigella

Berry, Almond and Apple Kuchen

For the dough:

Dry:
3 cups all-purpose flour
1/4 cup sugar
1 1/4 tbsp breadmakers yeast

Wet:
125ml warm milk
2 eggs
zest of half a lemon
1 tbsp vanilla extract

50g softened butter

For the berry topping:

2 cups fresh or frozen berries
1 granny smith apple, peeled and diced
juice of a lemon

For the crumble:

1/4 cup self-raising flour
1/4 cup rolled oats
2 tbsp ground almonds
1 tsp cinnamon
50g cold butter
2 tbsp white sugar
2 tbsp brown sugar
2 tbsp flaked almonds

Egg wash:

1 egg
1 tbsp cream
1/2 tsp cinnamon


Place all the dry ingredients for the dough in the bowl of an electric mixer with the dough hook attachment attached. Whisk all the wet ingredients in a small bowl and slowly pour into the dry ingredients with the mixer running. When all the wet ingredients are just incorporated, add the butter and then turn the beater speed up to medium and continue to beat for about 5 minutes until an elastic, springy dough is formed. Tip dough into a buttered bowl and turn so all the sides are evenly coated, leave in a warm place until doubled in size.

Meanwhile, make the crumble by placing flour, oats, cinnamon and butter in a bowl and rub the butter between your thumbs and fingertips to incorporate into the dry ingredients. Add the sugars and flaked almonds and toss with your fingers to combine.

When the dough has risen, punch it down in the bowl, knead it slightly, then press it out into a 20x30 tin using your knuckles. Whisk the egg wash ingredients in a small bowl and paint the dough with it using a pastry brush. Combine the berry topping ingredients and then evenly scatter on top of the egg washed dough. Sprinkle the crumble mixture on top of the berries and bake in an oven preheated to 180ºC fan bake for 20 minutes or until the edges are golden brown.