Rivel Kuchen

"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..." See more, 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."

"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 cara..." See moremel. Thanks for bringing back the memory of Grandma."

"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 gla..." See moreze instead of allspice just because I personally don't care very much for allspice. This recipe is definately a keeper."