Rivel Kuchen

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Oct 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.

—Doughgirl8

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Jun 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.

—gabsmom

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6 Ratings

Jan 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.

—JllTyl

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Mar 31, 2009

This recipe is just like my grandmother used to make except for the cinnamon. So glad I found this recipe, because I didn't have it.

—Neoma

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Oct 17, 2011

If you omit the allspice, this is a very close approximation of a coffee cake (more Russian than German actually) that my grandmother used to make, and now I do. We use a thickened sour cream layer and a butter-sugar-flour crumble on top rather than the cinnamon...YUM. I bake them in pie plates - they freeze well and are good to keep on hand for company. Goes great with a strong coffee, Tasters Choice French Roast, for example. Mmm, brings back memories!

—katskahnne

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Nutrition

Calories
199 kcal
10%

Carbohydrates
34.3 g
11%

Cholesterol
17 mg
6%

Fat
5.1 g
8%

Fiber
0.8 g
3%

Protein
4 g
8%

Sodium
151 mg
6%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Rivel Kuchen

Serving Size: 1/36 of a recipe
Servings Per Recipe: 36
Amount Per Serving
** Calories: 199
** Calories from Fat: 46

% Daily Value *
** Total Fat 5.1g 8 %
** Saturated Fat 1.9g 9 %
** Cholesterol 17mg 6 %
** Sodium 151mg 6 %
** Potassium 68mg 2 %
** Total Carbohydrates 34.3g 11 %
** Dietary Fiber 0.8g 3 %
** Protein 4g 8 %
** Sugars 12.5g
** Vitamin A 2 %
** Vitamin C < 1 %
** Calcium 4 %
** Iron 14 %
** Thiamin 24 %
** Niacin 20 %
** Vitamin B6 2 %
** Magnesium 3 %
** Folate 33 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.