Raspberry Kuchen

If you need the ideal treat to serve for either brunch or dessert, look no further than this raspberry kuchen. The versatile recipe features a simple butter crust, fresh raspberries and a rich custard filling. But maybe the best part is that you can prepare it in just 20 minutes, then slide it into the oven to bake. Once it’s done, serve this raspberry kuchen warm or chilled and top it with a dusting of confectioners’ sugar for a lovely presentation.

What is kuchen?

Kuchen is the German word for “cake,” but this dessert isn’t the light and fluffy cake topped with your favorite frosting that’s traditional in America. Instead, it has a butter crust as the base and a baked custard filling that often highlights fresh fruit. A kuchen may have a yeasted dough as the crust, but this version easier with a simple base of flour and butter. And some kuchens don’t have a crust, like our coffee cake-style blueberry kuchen recipe.

Raspberry Kuchen Ingredients

• All-purpose flour: All-purpose flour provides structure in the crust, and a small amount helps thicken the filling.
• Salt: A touch of salt balances the crust’s sweetness.
• Butter: Cut cold, unsalted butter into the flour and salt mixture to make the crust. For the best texture, use a pastry blender or, if you’re in a pinch, a fork.
• Heavy whipping cream: Heavy whipping cream adds a rich texture and flavor to the filling of this raspberry kuchen. Two tablespoons moisten the crust; save the rest for whipped cream to serve with the cake.
• Granulated sugar: Sugar sweetens the crust and the filling.
• Raspberries: Fresh raspberries are the highlight of this treat. Be sure to wash the berries before you add them.
• Eggs: Eggs help the kuchen filling rise while it bakes, making it rich and custardy.
• Vanilla extract: One teaspoon of vanilla extract enhances the flavor of the filling. Using one of the best real vanilla extract brands instead of imitation vanilla is always a good idea.

Directions

Step 1: Preheat the oven

Preheat the oven to 375°F and grease a 13×9-inch baking dish.

Step 2: Make the crust

In a bowl, combine 1 cup of flour and the salt. Cut in the butter until the mixture resembles coarse crumbs.

Stir in the cream and pat the mixture into the bottom of the greased baking dish. Combine the sugar and the remaining flour and sprinkle it over the crust.

Step 3: Add the fruit and filling

Arrange the raspberries over the crust.

In a large bowl, combine the sugar and remaining flour. Whisk in the eggs, cream and vanilla, and pour the mixture over the berries.

Step 4: Bake the kuchen

Bake the kuchen for 40 to 45 minutes or until it’s lightly browned. If desired, serve it warm or cold, and dust the top with confectioners’ sugar.

Raspberry Kuchen Variations

• Use another fruit: While fresh raspberries add vibrant flavor to this dish, any similar berry can be used instead. Try kuchen with blueberries or blackberries, or even a combination of all three for a mixed-berry kuchen.
• Add a streusel topping: Combine sugar, flour, cinnamon and butter to make a quick streusel topping. Sprinkle it on top before baking to play with the kuchen’s texture and flavor.
• Have fun with garnishes: Dust the top of this kuchen with confectioners’ sugar or a sprinkle of granulated sugar. Serve it with a dollop of whipped cream on top or drizzle each piece with a raspberry sauce.

How to Store Raspberry Kuchen

Because of its custard base, raspberry kuchen should be stored in the refrigerator. Cover the baking pan or transfer leftovers to an airtight container. Raspberry kuchen lasts up to four days in the fridge (though it will most likely disappear before that).

Can you freeze raspberry kuchen?

Once the raspberry kuchen has completely cooled, you can certainly store it in the freezer. Wrap it in storage wrap and then aluminum foil, or store it in an airtight container. Keep it in the freezer for up to one month and thaw it overnight in the fridge.

Raspberry Kuchen Tips

Can you use frozen raspberries for raspberry kuchen?

For this kuchen dessert, it’s best to use fresh raspberries. Using frozen berries will add too much liquid to the filling mixture, resulting in a watery texture. Save those for another recipe.

Do you serve raspberry kuchen warm or cold?

Serving raspberry kuchen warm or cold is entirely up to personal preference. Serve it warm out of the oven for a cozy treat, or serve it cold for a refreshing dessert.

Can I bake raspberry kuchen in another pan?

Prefer another pan or shape for this kuchen? Go for it! Split the crust, berries and filling into two 8-inch round cake pans. You could also use a 12-inch skillet or a springform pan.