Black Cherry and Raspberry Kuchen
- Ready In:
- 1hr 5mins
- Ingredients:
- 14
- Serves:
-
12
ingredients
-
Batter
- 354.88 ml whole milk
- 118.29 ml light brown sugar (3.5 oz by wt)
- 147.89 ml unsalted butter (1 1/4 stick)
- 14.79 ml active dry yeast
- 3 eggs
- 828.06 ml all-purpose flour (1 lb)
- 7.39 ml table salt
-
Topping
- 236.59 ml pitted black cherries, fresh or frozen
- 473.18 ml raspberries, fresh or frozen
- 59.14 ml light brown sugar or 59.14 ml turbinado sugar
- 59.16 ml unsalted butter (1/2 stick)
-
Glaze
- 236.59 ml confectioners' sugar, sifted (1/4 lb)
- 29.58 ml lemon juice or 29.58 ml heavy cream
- 14.79 ml vanilla extract (see note)
directions
- Grease and flour a 9x13 inch pan.
- 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.
- 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.).
- Preheat oven to 350°F and stand the pan on top of the stove. Let stand 1 hour until risen.
- 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.
- 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.
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RECIPE SUBMITTED BY
DrGaellon
New Rochelle, 0
I'm a 48 y/o gay Jewish man in the suburbs immediately north of New York City. I'm a general internist, practicing and teaching at a medical college north of NYC. I also earned a Masters in Public Health degree in 2013.
After a Walt Disney World trip in Dec 2006 where I had to rent an electric scooter because I couldn't manage the walking, I decided to have gastric bypass surgery, which was done Feb 28, 2007. I lost 160 lbs (though I've gained back about 60 of that since). I can't eat as much as I used to, so I want every bite to be extra good!