Raspberry-Blueberry Kuchen
breads, cakes
1 3/4 cup all-purpose flour
6 tablespoon sugar
2 1/4 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
7 tablespoon skim milk
3 tablespoon vegetable oil
1 tablespoon vanilla extract
1 egg -- lightly beaten
1 vegetable cooking spray
2 cup fresh raspberries
1 cup fresh blueberries
3 tablespoon sugar
1/2 cup red currant jelly -- melted
Combine first 6 ingredients in a large bowl; make a well in center of mixture.
Combine milk and next 3 ingredients; stir well. Add to dry ingredients, stirring just until moistened. Spread batter evenly in a thin layer over bottom of a 13- x 9- x 2-inch baking pan coated with cooking spray. Scatter fresh raspberries and blueberries over batter; sprinkle with 3 tablespoons sugar.
Cover and bake at 350 deg for 25 minutes. Uncover and bake an additional 15 minutes or until a wooden pick inserted in center comes out clean. Spoon melted jelly over kuchen. Yield: 15 servings (serving size: 1 [3- x 2-1/2-inch] piece).
Recipe By : Cooking Light, May/June 1993, page 144
From: Igor@digex.Net Date: 28 Jan 97 Mastercook Recipes (Mailing List) Ä
Yield: 15 servings