Recipe: Crumb Kuchen (with peach variation, Fleishmann's Yeast, 1970's)

Hi Bobbie, This recipe doesn't mention a bakery in the description but the crumb topping uses an egg yolk so it may have softer crumbs like you described. We'll keep looking! - Betsy

CRUMB KUCHEN



5 tablespoons Fleischmann's Margarine, softened
1/3 cup plus 1/4 cup sugar, divided use
3 egg yolks (at room temperature), divided use
1 cup unsifted flour
2 teaspoons ground cinnamon
2 to 2 1/2 cups unsifted flour, divided use
1/4 teaspoon salt
1 package Fleischmann's Active Dry Yeast
1/2 cup milk
1/4 cup water
1/2 cup (1 stick) Fleischmann's Margarine

TO PREPARE THE TOPPING:
Cream 5 tablespoons Fleischmann's Margarine. Gradually beat in 1/3 cup sugar. Blend in 1 egg yolk, 1 cup flour and cinnamon; set aside.

TO PREPARE THE KUCHEN:
In a large bowl thoroughly mix 1/2 cup flour, 1/4 cup sugar, salt, and undissolved Fleischmann's Active Dry Yeast; set aside.

Combine milk, 1/4 cup water and 1/2 cup Fleischmann's Margarine in saucepan. Heat over low heat until liquids are very warm (120 to 130 degrees F). Margarine does not need to melt.

Gradually add milk mixture to dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add remaining 2 egg yolks and 1 cup flour. Beat at high speed 2 minutes, scraping bowl occasionally.

Stir in enough additional flour to make a stiff batter. Spread mixture into well-greased 9-inch square baking pan. Crumble topping mixture over top of batter.

Cover; let rise in a warm place, free from draft, until almost doubled in bulk, about 1 hour.

Bake at 350 degrees F about 45 minutes, or until done. Remove from pan and cool on wire rack.

VARIATION:

PEACH KUCHEN:
Prepare batter as directed above (the crumb topping isn't needed). Before baking, place 1 (1 pound 14 ounce) can well-drained thinly sliced peaches close together in rows on top of batter. Combine 1/2 cup firmly-packed brown sugar and 1 teaspoon ground cinnamon; sprinkle over peaches. Let rise; bake and cool as directed above.

Makes 1 (9-inch) cake
Source: Vintage recipe booklet: Fleishmann's Yeast Bake-It-Easy Yeast Book, Standard Brands, 1970's