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–+ servings

German Cheese Fruit Kuchen

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 206.
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list. Link to the Shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 30 minutes
Cook Time 45 minutes
Passive Time 1 hour 30 minutes
Course Bread
Cuisine German
Servings 12 servings

Equipment

  • Electric Mixer
  • Oven
  • Baking Pan (9x13 inch)

Ingredients
  

  • 3½-3¾ cups all-purpose flour
  • ¼ cup sugar
  • 2 packets instant dry yeast
  • 1 can condensed Cheddar cheese soup, (10½ oz / 298 g), Shortcut
  • ½ cup water
  • ¼ cup butter, (¼ block / ½ stick)
  • 4 eggs
  • Filling Option
  • 1 package cream cheese, softened, (8 oz / 226 g)
  • ⅓ cup sugar
  • Flavoring 1 Option
  • Flavoring 2 Option
  • Topping Option

OPTIONS

Filling - Use 1 Item

  • 1 can cherry pie filling, (595 g / 21 oz)
  • 4 cups apples, shredded and tossed with ¼ cup additional sugar
  • 1 can blueberry pie filling, (595 g / 21 oz)
  • 1 can crushed pineapple, drained, (567 g / 20 g)

Flavoring 1 - Use 1 Item

  • 1 tablespoon orange peel, grated
  • 2 teaspoons lemon peel, grated
  • 2 teaspoons vanilla extract
  • ¼ teaspoon almond extract

Flavoring 2 - Use 1 Item

  • 2 tablespoons orange juice
  • 2 tablespoons lemon juice
  • 1 teaspoon ground cinnamon
  • 2 tablespoons orange liqueur

Topping - Use 1 Item

  • ground nutmeg
  • vanilla wafer crumbs
  • gingersnap crumbs
  • toasted flaked coconut

Instructions
 

  • In a large mixing bowl, add 1½ cups of flour, ¼ cup sugar, and the yeast. Whisk together.
  • In a 1 quart saucepan on low heat, add ½ cup of the soup, the ½ cup of water, and the butter. Heat until mixture is very warm, 48° - 54° C (120° - 130° F), the butter does not need to be fully melted.
  • Using an electric mixer at low speed, slowly pour the soup mixture into the flour mixture, then beat at medium speed for 2 minutes, scraping down the side of the bowl as needed.
  • Beat in 2 eggs and ½ cup of flour, beat for 2 minutes.
  • Using a large sturdy spoon, mix in enough of the flour mixture (about 1½ cups) to make a soft dough.
  • On a floured surface, knead dough until smooth and elastic, about 5 minutes.
  • Grease a large bowl with butter or oil, shape dough into a ball and place into the bowl, turning dough over to grease the top of the dough ball. Cover with a towel and let rise in a warm place until doubled, about 45 minutes.
  • Grease a 9x13 baking pan with butter. Press dough into the pan, making a 1 inch rim on the edges.
  • Top dough with the Filling Option. Cover and let rise until doubled, about 30 minutes. Preheat your oven to 180° C (350° F).
  • While the dough is rising, in a mixing bowl, beat the cream cheese and remaining soup with an electric mixer at medium speed, beat until smooth. Then beat in 2 eggs and the ⅓ cup of sugar.
  • Stir in Flavoring 1 and Flavoring 2 Options.
  • Pour mixture over the filling, then sprinkle with the Topping Option.
  • Bake for 45-55 minutes or until the edges are golden brown and the cheese is set. Cool slightly in pan on rack.
  • Serve warm, and enjoy.

Notes

Fair value based on the cost of the pie fillings and cheeses.