Fresh Fruit Kuchen

Use half of this dough:. In bowl, combine 1 1/2 cups flour, sugar, undissolved yeast, and salt. Heat milk, water, and butter until warm (105 F to 115 F). Gradually add to dry ingredients; beat 2 minutes at medium speed ofelectric mixer, scraping bowl occasionally. Add eggs and 1/2 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make a stiff batter; grease top. Cover tightly with plastic wrap; refrigerate 2 hours or up to 2 days. Remove dough from refrigerator. Punch dough down. Remove dough to lightly floured surface; divide in half. For the fresh fruit kuchen: Roll dough out to 15 x 10-inch rectangle. Place on large greased baking sheet. Cut fresh fruit (such as peaches) into 1-inch slices to measure 3 cups. Arrange in lengthwise rows on dough. Sprinkle Crumb Topping between rows of fruit. Cover; let rise in warm place until doubled in size, 20 to 40 minutes. Bake at 375F for 20 minutes or until done. Remove from pan; let cool on wire rack. Brush fruit with melted apricot jelly or sieved apricot jam and/or drizzle with Almond Icing (recipe follows). Makes one coffee cake. Crumb topping: In small bowl, combine 1/2 cup flour, 3 tablespoons sugar, 3/4 teaspoons ground cinnamon and 1/4 teaspoon ground nutmeg. Cut in 3 tablespoons softened butter or margarine until mixture resembles coarse crumbs. Almond Icing: In small bowl, combine 1 cup powdered sugar, sifted; 4 to 5 teaspoons milk; and 1/4 teaspoon almond extract. Stir until smooth.