Black Cherry and Raspberry Kuchen

Total Time
1hr 5mins
Prep 20 mins
Cook 45 mins

If using frozen fruit, be sure you get "flash-frozen" or "individually quick frozen" fruit, not fruit in syrup. From The Grand Central Baking Book_ by Piper Davis and Ellen Jackson, as adapted by Caroline Russock at Serious Eats. http://bit.ly/bYeQ8C

Ingredients Nutrition

Directions

  1. Grease and flour a 9x13 inch pan.
  2. Warm the milk, sugar and 10 tbsp butter in a small pan until warm to the touch and butter is almost melted. Off heat, add yeast.Let stand until bubbly and foamy.
  3. Whisk eggs to break them up. Put flour and salt in a deep bowl and whisk to combine. Add eggs and milk mixture to flour. Stir gently with a spoon or rubber spatula, just until the flour is all moistened. Spread into prepared pan and cover with plastic wrap. (You can refrigerate the batter up to 8 hours at this point.).
  4. Preheat oven to 350°F and stand the pan on top of the stove. Let stand 1 hour until risen.
  5. When dough has doubled in depth, sprinkle fruit evenly over surface, then sprinkle with sugar. Melt 4 tbsp butter and pour evenly over the surface. Bake 30 minutes. Spin the pan 180° in the oven and reduce the heat to 325°F Bake another 10-15 minutes, until the top is golden brown, and the edges are pulling away from the sides.
  6. Make a lemon glaze by whisking the lemon juice into the confectioner's sugar, or a vanilla glaze by whisking the cream and vanilla extract into confectioner's sugar. When smooth, drizzle over kuchen and serve immediately.