Name: Kuchen (Greek Yogurt Cake) with Fresh Rasberries
Prep time: 25 min
Cook time: 55 min
Total time: 80 min
Yield: 6-8 servings
Ingredients: For the Crust; 1 cup all-purpose flour; ½ cup sugar; 1 teaspoon baking powder; ¼ cup melted butter, slightly cooled; 2 large egg whites; 1 teaspoon vanilla extract; 2 cups fresh raspberries; 1½ cups plain nonfat Greek yogurt; 2 tablespoons all-purpose flour; ½ cup sugar; 2 large egg yolks, slightly beaten; 1 large egg, slightly beaten; 1½ teaspoon lemon zest; ⅛ teaspoon nutmeg; ½ teaspoon almond extract; ½ teaspoon vanilla extract

Sweets

Kuchen (Greek Yogurt Cake) with Fresh Rasberries

Author: Mary DiSomma

“Kuchen” (pronounced “KOO-ken” or “KOO-gen”), is the German word for cake, and my favorite kuchen recipe is this simple version made with fresh summer raspberries and nonfat Greek yogurt. It’s quick to put together, which is good...because you may have to make another! This easy-to-make treat was a favorite of my children when they were in grade school. They simply loved it. If you don’t have fresh raspberries, you can use frozen but make sure not to thaw them.

Kuchen (Greek Yogurt Cake) with Fresh Rasberries

Cognac Vanilla Extract

For this homemade vanilla extract recipe, I prefer to use Madagascar vanilla beans. They have a floral aroma with a unique cherry-chocolate vanilla flavor that you can't get with imitation vanilla. For a bolder and a slightly smoky flavor, try Ugandan vanilla beans. Tahitian vanilla beans have a floral aroma with tones of ripe fruit; they are the perfect beans for when you are looking for cherry-chocolate, licorice, and caramel notes in a baked good.

Yield: 8 ounces
Prep Time: 15 minutes 15 min
Cook Time: 0 minutes0 min
Total Time: 15 minutes 15 min

Ingredients

1 sterilized 8-ounce glass bottle or jar
7 vanilla beans
8 ounces (1 cup) of Cognac or any 70 proof, 35% alcohol, like bourbon, vodka, rum, or brandy

Instructions

Place a vanilla bean pod on a cutting board. Make sure the flat side of the vanilla pod is facing down with the curled tip pointing to the left. Using a sharp knife, split vanilla bean lengthwise, making sure not to puncture the bottom side.
Slightly open the sides of the bean exposing the vanilla seeds or bean paste. With your knife held perpendicular to the bean, scrape the bean paste out of the pod with the blade of your knife. Place the vanilla paste and the empty pod into the jar. Continue with the remaining six vanilla beans.
Pour enough of the alcohol over the bean and paste until it is submerged. Close bottle and shake.
Remember to shake the bottle one to two times per week. Store the vanilla at room temperature and out of direct sunlight. The vanilla extract is ready to use after 8 weeks. You will enjoy the best vanilla you have ever tasted.

Tips

This easy-to-make treat was a favorite of my children when they were in grade school. They simply loved it. If you don’t have fresh raspberries, you can use frozen but make sure not to thaw them.