This great recipe comes to us from Roti n Rice - with one twist; I used regular all purpose flour instead of bread flour as her recipe calls for. This results in a more cakey and less breadlike kuchen. This base recipe is also great with blueberries (1 pt) or apple (3 medium) or u could be adventurous and try pineapple :) Enjoy!
1In mixing bowl of stand mixer, combine flour for cake, sugar and salt. Mix in yeast and combine well.
2Add egg, butter and milk. Mix on medium-low speed using dough hook for 5 mins. Remove the bowl from the mixer and cover with a warm, wet towel- letting stand for 15 minutes.
3Return to mixer and knead on medium-low with dough hook for another 10 mins. Remove the dough from the bowl and form into a ball. Lightly oil the mixing bowl and return to bowl. Cover with warm, wet towel again and let stand for 1 1/2 hrs til dough has almost doubled in size.
4Preheat over to 375 degrees. Lightly oil a 9 inch spring-foam pan. In a medium bowl, mix all topping ingredients til they are 'crumbed'
5Remove risen dough from bowl and on a lightly floured surface, punch it down and then roll it out to fit the round of the spring-foam pan. Arrange the fruit on top of the dough. Sprinkle topping over the fruit. Cover with lightly oiled plastic wrap and let it stand for 20 minutes.
6Bake for 30 minutes or until golden brown. Allow to cool in pan 10 mins.