Fresh Raspberry Kuchen
A light, fruity raspberry cake featuring fresh or frozen raspberries, yogurt, and lemon, perfect for brunch, dessert, or teatime gatherings with a delightful balance of tartness and sweetness.
Ingredients
- 2 cups fresh or frozen raspberries ⓘ
- 1 cup plus 2 tablespoons flour ⓘ
- 1 cup sugar ⓘ
- 1 teaspoon baking powder ⓘ
- 1/4 cup margarine, melted ⓘ
- 2 egg whites ⓘ
- 2 teaspoons vanilla ⓘ
- 1 1/2 cups plain low-fat or nonfat yogurt ⓘ
- 2 slightly beaten egg yolks ⓘ
- 1 slightly beaten egg ⓘ
- 1 1/2 teaspoons finely shredded lemon peel ⓘ
Instructions
- If using frozen raspberries, thaw them at room temperature for 15 minutes and drain.
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine 1 cup of flour, 1/2 cup of sugar, and baking powder.
- Add the melted margarine, egg whites, and 1 teaspoon of vanilla; mix until smooth.
- Stir in the yogurt and beaten egg yolks until well combined.
- Gently fold in the raspberries and lemon peel.
- Pour the batter into a greased baking dish.
- Bake for approximately 35 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool slightly before serving.
Tips & Substitutions
For a lighter texture, consider using egg whites only from larger eggs. If you want to reduce sugar, substitute half of the sugar with a sugar alternative like Stevia. Fresh raspberries are ideal, but frozen ones work well when thawed properly. To enhance flavor, try adding a pinch of cinnamon or nutmeg. This recipe also pairs beautifully with Super Simple Chocolate Cake for dessert lovers.
Serving Suggestions
Serve the Fresh Raspberry Kuchen warm or at room temperature, dusted with powdered sugar for an elegant touch. It pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream. For a delightful brunch spread, consider serving alongside Grandma Best Sugar Cookies or a fresh fruit salad.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place individual slices in the microwave for about 20-30 seconds or warm them in the oven at 300°F (150°C) for about 10 minutes. Enjoy them warm for the best flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Fresh Raspberry Kuchen contains roughly 657 calories, with 11g protein, 94g carbohydrates, and 25g fat. It is an excellent source of vitamin C (27% of the Daily Value), calcium (25% of the Daily Value), and protein (23% of the Daily Value), and a good source of dietary fiber and potassium. Note that it is relatively high in sodium, at 598mg per serving (26% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other fruits instead of raspberries?
Yes, you can substitute raspberries with other berries like blueberries, blackberries, or strawberries. Just make sure to adjust the sugar if the fruits are sweeter or tartier than raspberries.
Is it possible to make this recipe gluten-free?
Absolutely! You can replace the all-purpose flour with a gluten-free flour blend. Ensure that the blend contains a binding agent like xanthan gum for best results. The texture might vary slightly, but it will still be delicious.
Can I make this in advance for a gathering?
Yes, you can prepare the batter a day ahead and store it in the refrigerator. Just pour it into the baking dish and bake before serving. This allows the flavors to meld, making it even tastier when served fresh.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).