Wednesday, January 8, 2014

Golden Danish Kuchen


This recipe comes from an old Pillsbury cookbook.  
It has a moist crumb and crunchy topping.
  • 2 cups flour
  • 1 cup sugar
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon soda
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1 cup golden raisins
  • grated peel from one orange
  • 1 cup buttermilk or soured milk
  • 1/3 cup oil
  • 1 egg
Topping:
  • 1/2 cup sugar
  • 1/2 cup chopped pecans
  • 1 teaspoon cinnamon
  • 2 tablespoons softened butter
  1. Grease a 9 inch round cake pan.
  2. Combine all dry ingredients in a large mixing bowl.
  3. Add raisins and orange peel and stir to coat.
  4. In another bowl, mix buttermilk, oil and egg, whisking to blend
  5. Make a well in the dry ingredients and add liquid, stirring until smooth.
  6. Spread batter in prepared pan.
  7. Combine topping ingredients, rubbing butter in until crumbly.
  8. Sprinkle over cake batter in pan.
  9. Bake in a 375ºF oven for 30 - 40 minutes or until toothpick comes out clean. Do not over bake.
  10. Serve warm or cold, plain or with whipped cream or ice cream.
  11. To make it special, you can add a drizzle of prepared caramel sauce.

3 comments:

  1. Bev, I adore coffee cake and this looks fabulous. The bit of orange peel must give it a unique flavor, along with the soured milk. Will look forward to baking this on Saturday.

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  2. Dry, dry, dry. Needs another egg or something. I double-checked my ingredients and measurements and this did not work. The batter did not "pour" into the pan.

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    Replies
    1. I'm sorry your cake turned out dry. I wonder if you might have over baked it? I know my new ovens seem to need less time than my old one did. And, you are right, the batter does not "pour". I'll change the wording to "spread batter" in the pan to more accurately describe it. Thank you for your feed back. We always appreciate hearing from our readers -even when their results are not so good!

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