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RIVAL KUGA
(German Coffee Cake with Streusal Topping)

Rival Kuga is a variation of Kuchen. I am certainly not an expert on "Rival Kuga" but it is almost the same recipe as the Kuchen that my grandmother made, I know there are many variations on the word kuchen, such as Kugan, Kuche, Kuka, which are very similar in recipe. The "rival" is the same recipe as streusal, which probably has many names. My grandmother also called them "Streikals." Streusal comes from the word , "strewn" or "sprinkled,"\as you would the crumb topping that you put on the cake. So I would guess that rival comes from a similar word.

From time to time I get requests for this and the only reference I have is to Greely Colorado, which has a lot of German-Russian heritage. They have a Rival Kuga contest every year at their Oktoberfest celebration.

Here is a link to the Rival Kuga, Contest

which is part of the Greely, Colorado, Oktoberfest

BASIC COFFEE-CAKE DOUGH
printer friendly


2 eggs, well beaten
¼ C. milk, warmed
1 pkg. (or 1 TB) dry yeast
¼ C. warm water
½ C. butter (1 stick, melted but not hot)
¼ C. sugar
½ tsp. Salt
1 tsp. Grated lemon peel
3 C. flour, more if needed

* One can by use pre-prepared bread or sweet roll dough from the store if you want.


1. Pour lukewarm water, yeast, and sugar in mixing bowl.

2 . Add melted (not hot) butter, warmed milk, salt, lemon peel, and beaten eggs. Mix well.
3 . Add flour, 1 cup at a time, mixing well after each cup. Add more flour, if necessary, to make a smooth dough, and turn out onto a floured surface.
4 . Knead very lightly.
5 . Let rise for about 1 hour; punch down and let rest for 10 minutes.
6 . Spread dough in 2 well-greased 9-inch round or square cake pans, pushing it up on the sides as for pie crusts.

Let the dough double in size then spread with the following paste;

PASTE

1/4 C. butter or margarine
1/4 C. cream or half and half
1/4 C. sugar
1/2 C.flour
Melt butter over low heat in saucepan. Remove pan from heat and add cream, sugar and flour and mix thoroughtly to make a smooth paste.

FRUIT FILLING
1 Cup fresh or canned fruit (thoroughly drained) such as cherries, blueberries, blackberries, peaches, apples or any other fruit of your choice. Spread fruit evenly over the prepared dough. If using unsweetrened fruit, sprinkle about 1/4 Cup sugar over the top. If using fresh fruit, sprinkle about 1/3 -1/2 Cup sugar over the top, depending on the fruit and your own taste. If apples are used, be sure they are sliced thinly and sprinkle 1 tsp. cinnamon over the top, in addition to the sugar.

RIVAL

1/4 C. butter or margarine
1/4 C. sugar
1/2 C. flour
Melt butter in saucepan. Remove from heat. Mix in sugar and flour and mix until it forms rivals (tiny balls or large crumbs). Sprinkle these evenly over the fruit filling. Bake in preheated oven at 375 for 35 - 45 mins, or until rivals are lightly browned. The above recipes for the fruit filling and the rival are for one 9 in. coffeecake.


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Last updated May 28, 2009