I made the best pecan struesel coffee cakes today. I actually started out to make

M

melissa-dallas

Well-known member
plum kuchen but when I had everything almost ready to go and started to cut up the fruit it was way overripe & icky, so I punched the dough down & stuck it in the fridge to regroup. I had a couple of cans of Solo filling in the pantry that had been there forever and when I opened them they were old, so that was out too. Ended up just pressing 1/4 of the dough into each of two deep 9" round buttered cake pans, topping with a little struesel, pressing the rest of the dough on top and liberally topping with streusel & tiny native pecan halves. Baked about 30 minutes and they are beautiful and great. Wouldn't have started this project & turned on the oven though if I hadn't thought I was making plum kuchen...http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=125262

 
My Dad's favorite cake was my Mom's Streusel Kuchen---which is simply just what you made.

a sweet yeast dough sprinkled with streusel(no nuts though) and baked(spread onto a sheet pan for a thin cake). sometimes fruit was added, but he loved it best just plain.

 
Melissa - you can always go back and edit the body of your message -- click on your message

then look to the left side under 'options' - click 'edit message', then 'save' when you're done.

 
If you ever get nostalgic this is a really nice kuchen dough. I stopped pretty close to

the 5 1/2 cup flour mark and it was still pretty sticky but it came out great.

 
This is in the oven, right now. smileys/smile.gif The dough rose beautifully, and it smells great!

 
Update: it tastes excellent. Really hearty dough! Will try it for cinnamon rolls (w/ plums?), next.

 
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