Aunt Maggie’s German Kuchen
By Yankee Magazine|Sep 25 2008|
“My husband Don’s Aunt Maggie from Bavaria, Germany, gave me this recipe, and it has been a family favorite for the 30 years we have been married. Now our inn guests enjoy it as well.” –Clefstone Manor, Bar Harbor, Maine
Yield
Serves 20
Ingredients
1/3 cup white shortening
1 cup sugar
1 egg, beaten
3 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
1 teaspoon vanilla
1 cup milk
Fruit for filling (blueberries, sliced and peeled apples or peaches, sliced fresh strawberries, plums, etc.)
Streusel (recipe follows)
Instructions
Cream shortening. Add sugar gradually then beaten egg. Sift together flour, baking powder, and salt. Add vanilla to milk, then add flour and milk to the egg mixture a little at a time and beat well. Grease and flour a 15×11-inch cookie sheet with sides. Spread batter thin in pan. Add whatever fruit you desire or a combination. Cover with streusel and bake at 350 degrees F for 25-30 minutes or until done.
Streusel:
Ingredients
1 cup flour
1 cup sugar
1/2 cup softened margarine
Instructions
Mix with butter knives until crumbly and put on top of fruit.
This is an excellent recipe, I used wild woodland blueberries as my fruit, I added finely chopped toasted pecans to the strudel topping mixture… yum! Thanks for sharing this fabulous recipe