Appetizer: United States – North Dakota (Great Plains United States) – Kuchen Bites

Serving Size: 24

Approximate Time

Prep 25 min

Cook 45 min

Additional 1 hr

Total 2 hrs 10 min

Ingredients

- Base
- 1/2 cup (113 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 2 large eggs
- 1 tsp (5 ml) vanilla extract
- 1 1/2 cups (190 g) all-purpose flour
- 1 1/2 tsp (6 g) baking powder
- 1/4 tsp (1.5 g) salt
- 1/4 cup (60 ml) milk

- Custard
- 2 large eggs
- 1 cup (240 g) sour cream
- 1/2 cup (120 ml) milk
- 1/2 cup (100 g) granulated sugar
- 1 tbsp (8 g) cornstarch
- 1 tsp (5 ml) vanilla extract

- Fruit
- 1 cup (150 g) sliced peaches (fresh or thawed if frozen)
- 1 cup (150 g) fresh blueberries

- Crumb Topping
- 1/2 cup (60 g) all-purpose flour
- 1/4 cup (50 g) granulated sugar
- 3 tbsp (42 g) cold unsalted butter, cut into small cubes
- 1/2 tsp (1 g) ground cinnamon

- Finishing
- 2 tbsp (15 g) confectioners' sugar, for dusting (optional)

Instructions

Short Description:
Miniature squares of North Dakota-style kuchen: a sweet cake-like base topped with a creamy custard, seasonal fruit, and a buttery crumb topping, cut into small bite-sized pieces for potlucks and community events.

Regional Notes:
This North Dakota version uses a soft, sweet cake base rather than a pastry crust and is finished with a thick custard and fruit—reflecting the state's kuchen tradition where custard-and-fruit fillings are common. Made in a sheet and cut into small pieces, these are the potluck-friendly "bites" often served at gatherings across the Great Plains.

1. Preheat the oven to 350°F (175°C). Line a 9 x 13 inch (23 x 33 cm) baking pan with parchment paper, leaving an overhang for easy lifting.
2. Make the base: in a large bowl, cream together 1/2 cup (113 g) softened butter and 1 cup (200 g) granulated sugar until light and fluffy, about 2–3 minutes. Beat in 2 eggs, one at a time, then stir in 1 tsp (5 ml) vanilla.
3. Whisk together 1 1/2 cups (190 g) flour, 1 1/2 tsp (6 g) baking powder, and 1/4 tsp (1.5 g) salt in a separate bowl. Gradually add the dry ingredients to the butter mixture alternately with 1/4 cup (60 ml) milk, beginning and ending with the dry ingredients, mixing until just combined.
4. Spread the batter evenly into the prepared pan, smoothing the top. Bake in the preheated oven for 10 minutes to set the base slightly; it should be just firm but not browned.
5. While the base pre-bakes, whisk the custard: in a medium bowl, beat 2 eggs with 1/2 cup (100 g) granulated sugar and 1 tbsp (8 g) cornstarch until smooth. Whisk in 1 cup (240 g) sour cream, 1/2 cup (120 ml) milk, and 1 tsp (5 ml) vanilla until fully combined.
6. After the base has pre-baked 10 minutes, carefully pour the custard mixture over the warm base, spreading gently to cover evenly. Evenly distribute the sliced peaches and blueberries over the custard.
7. Make the crumb topping: combine 1/2 cup (60 g) flour and 1/4 cup (50 g) sugar with 1/2 tsp (1 g) cinnamon in a small bowl. Cut in 3 tbsp (42 g) cold butter with a pastry cutter or your fingertips until mixture forms coarse crumbs. Sprinkle crumbs evenly over the fruit and custard.
8. Return the pan to the oven and bake 30–35 minutes more, until the custard is set (slight jiggle in center is okay) and the crumb topping is golden. Total bake time should be about 40–45 minutes.
9. Remove from oven and cool completely in the pan on a wire rack, at least 1–2 hours. For best slicing, chill in the refrigerator for 1 hour after cooling to help the custard firm.
10. Lift the kuchen from the pan using the parchment overhang. Cut into 24 bite-sized squares (6 x 4 grid). Dust lightly with 2 tbsp (15 g) confectioners' sugar if desired. Serve chilled or at room temperature.