Wild Raspberry Kuchen
In late summer, in the black hills of South Dakota, wild raspberry bushes can be found which is what inspired this recipe!
Make This Recipe
Ingredients
- 1 ½ cups all-purpose flour
- ¾ cup sugar
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons salt
- ¼ teaspoon ground nutmeg
- ¼ cup butter
- 2 large Eggland's Best eggs, lightly beaten
- ½ cup milk
- 2 cups fresh raspberries
TOPPING:
- 1/3 cup brown sugar
- 1 tablespoon light corn syrup
- 1 tablespoon butter
- 1 teaspoon lemon juice
Preparation
Grease and flour a 9x9 baking dish. Set aside.
In a medium bowl, mix flour, sugar, baking powder, salt and nutmeg.
Using a pastry blender, cut in the 1/4 cup of butter until it resembles coarse crumbs and makes a well in the center of the flour mixture.
In a small bowl, combine eggs and milk.
Add egg mixture all at once to flour mixture and stir just until moistened (batter should be lumpy).
Spread batter into prepared pan and gently arrange raspberries evenly over batter.
TOPPING:
In a small saucepan, combine brown sugar, corn syrup, butter and lemon juice.
Bring to a boil and quickly drizzle over raspberries.
Bake at 350°F for 40 to 45 minutes or until a toothpick inserted comes out clean.
Cool pan on a wire rack for 20 minutes, then serve warm with vanilla ice cream.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 |
|---|---|
| Calories | 239 |
| Fat | 6 g |
| Saturated Fat | 4 g |
| Cholesterol | 17 mg |
| Sodium | 482 mg |
| Carbohydrates | 47 g |
| Dietary Fiber | 2 g |
| Protein | 2 g |