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Aunt Maggie's German Kuchen

Photo Credit
Sam Jones/Quinn Brein
Written By: The Old Farmer’s Almanac Editors The Almanac Editors and Staff
Yield
Serves 20
Category
Cookies and Bars
Course
Desserts
Preparation Method
Bake
Credit
Clefstone Manor, Bar Harbor, Maine
Sources
Best Recipes from New England Inns
This delicious crumbly dessert is an easy treat and very versatile! We used apples as our filling, but feel free to adjust for the season. It comes from a loyal reader who explains, “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.”

Ingredients
1/3 cup shortening or butter
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 15x11-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.

About The Author
The Old Farmer’s Almanac Editors

The Old Farmer’s Almanac Editors

The Almanac Editors and Staff

Under the guiding hand of its first editor, Robert B. Thomas, the premiere issue of The Old Farmer’s Almanac was published in 1792 during George Washington’s first term as president.Today, the Almanac...
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