Think of kuchen as a coffee cake made with yeast. It takes longer to make than a cake leavened with baking powder, but the flavor payoff is huge—that sweet, yeasted taste that makes this feel like a pastry. Vital wheat gluten is important here, giving the heavy, 100% whole-grain dough some much-needed lift; look for it with the flours at natural food stores and some large supermarkets. Reheat any leftovers in the microwave for a few seconds to recreate the tender, moist texture of the freshly baked cake. This delectable treat is topped with a crumbly streusel that gives it an irresistible and satisfying texture.
2/3 cup warm 1% low-fat milk (100° to 110°F)
1/3 cup sugar
1 package dry yeast (about 2 1/4 teaspoons)
1/4 cup butter, melted
1 teaspoon vanilla extract
1 large egg, lightly beaten
4.75 ounces spelt flour (about 1 1/4 cups)
6 ounces Kamut flour (about 1 1/4 cups)
2 tablespoons vital wheat gluten
1/2 teaspoon salt
2 nectarines, pitted and thinly sliced
1.625 ounces Kamut flour (about 1/3 cup)
1/3 cup sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground ginger
1 tablespoon butter, melted
1 tablespoon canola oil
1/8 teaspoon vanilla extract
Est. added sugars 13g
How to Make It
To prepare cake, combine milk, 1/3 cup sugar, and yeast in the bowl of a stand mixer; let stand 10 minutes. Stir in 1/4 cup butter, 1 teaspoon vanilla, and egg.
Weigh or lightly spoon spelt flour and 6 ounces Kamut flour into dry measuring cups; level with a knife. Combine flours, gluten, and salt. Add to milk mixture; beat on low speed with dough hook just until combined. Beat on medium-low speed 5 minutes (dough will be quite wet and sticky, but do not add additional flour). Scrape dough into a large bowl coated with cooking spray; coat top of dough with cooking spray. Cover and let rise in a warm place (85°F), free from drafts, 1 hour or until almost doubled in size.
Turn dough out into an 11 x 7–inch glass or ceramic baking dish coated with cooking spray (do not punch dough down). Pat dough evenly into bottom of dish; top with nectarines. Cover and let rise 1 hour or until doubled in size.
Preheat oven to 350°F.
To prepare streusel, weigh or lightly spoon 1.625 ounces Kamut flour into a dry measuring cup; level with a knife. Combine flour, 1/3 cup sugar, cinnamon, 1/4 teaspoon salt, and ginger in a small bowl. Drizzle with 1 tablespoon butter, oil, and 1/8 teaspoon vanilla; toss well to combine. Uncover dough; sprinkle evenly with streusel. Bake at 350°F for 30 to 35 minutes or until golden brown and a wooden pick inserted in center comes out clean.
Executive Editor at Cooking Light, Ann Pittman, explores whole grain's all-around awesomeness in her new book, Everyday Whole Grains: 175 Recipes from Amaranth to Wild Rice. This complete guide to healthy, hearty, and incredibly versatile whole grains includes something for everyone and offers innovative new techniques to ensure the most flavorful results. From simple, delicious sides to satisfying mains and sublime desserts, this James Beard Award-winning author educates, inspires and does not disappoint. Discover a whole new way of looking at whole grains, how they are prepared, and how they can be incorporated into a healthy diet at every meal.
Also appeared in:
Oxmoor House, March, 2016,Everyday Whole Grains: 175 Recipes from Amaranth to Wild Rice