Rivel Kuchen

Rivel Kuchen

5
Suzanne Stull 0

"This old German recipe for coffee cake features a cinnamon-sugar topping."

Ingredients {{adjustedServings}} servings 199 cals

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Original recipe yields 36 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 199 kcal
  • 10%
  • Fat:
  • 5.1 g
  • 8%
  • Carbs:
  • 34.3g
  • 11%
  • Protein:
  • 4 g
  • 8%
  • Cholesterol:
  • 17 mg
  • 6%
  • Sodium:
  • 151 mg
  • 6%

Based on a 2,000 calorie diet

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Directions

  1. Dissolve yeast in 1/4 cup warm water to which 1 teaspoon of sugar has been added.
  2. Scald 2 cups milk; add 1/2 cup sugar, shortening and salt. Cool to lukewarm. Beat in eggs. Add flour enough to make medium thick batter and beat well. Add beaten eggs and dissolved yeast, beat well. Stir in the remaining flour. When too thick to mix by spoon, pour onto floured board. Knead dough until smooth and elastic.
  3. Put dough into greased bowl, and let rise until double in size. Divide into 2 parts. Knead each down, and roll out to fit 13 X 9 inch pan.
  4. Put 1 1/2 cup sugar into heavy skillet and brown, stirring all the time. Add 3 cups water. Cook until sugar is dissolved. Sir together 3 tablespoons flour and 3/4 cup milk; add to the sugar water. Cook until mixture is thick like gravy. Cool. Add allspice. Spread on unbaked coffee cakes.
  5. Mix 1 cup flour, 1/4 cup butter or margarine, 1 tablespoon sugar, and cinnamon until crumbly. Sprinkle rivels mixture over coffee cake.
  6. Bake at 350 degrees F (175 degrees C) for 25 minutes, or until golden brown.
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Reviews 5

  1. 6 Ratings

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Doughgirl8
10/18/2006

I love yeasted coffee cakes. I made this in late summer with fresh plums on top. This is a great recipe, but is not for the impatient baker or for the faint of heart: there are a lot of steps involved, including making the caramel. I made a wet caramel instead of dry, because I like controlling how dark it becomes--and I added a splash of Kirsch because I like liqueurs with fruit. I used butter for the shortening, and only used half the dough because I had a smaller springform pan I wanted to use. It was still too much dough for the pan--my fault--and I baked it on a baking sheet because I had a hunch the topping would bubble over, which it did. Lastly: I prepared the cake the night before and let it rest overnight in the fridge before taking it out and letting it rise a little before baking. Very impressive for brunch. I'm going to try it again with the rest of the dough using apples and a splash of Calvados in the caramel.

gabsmom
6/21/2008

This is very similar to the Kuchen my grandmother made when I was a child and it's excellent. The only difference is that Grandma topped the Kuchen with fruit and then a cream custard rather than caramel. Thanks for bringing back the memory of Grandma.

JllTyl
1/27/2011

Delicious! I love the fact that this recipe makes two cakes. That way my family can enjoy one and I can freeze the other for another time. The only change I made was that I used cinnamon in the glaze instead of allspice just because I personally don't care very much for allspice. This recipe is definately a keeper.