Cook the Book: Black Cherry and Raspberry Kuchen

Name: Cook the Book: Black Cherry and Raspberry Kuchen
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Global
Ingredients: 1 Tbsp active dry yeast; 237 milliliters pitted black cherries, fresh or frozen; 50 grams 1/4 cup turbinado or brown sugar; 113 grams cup confectioners sugar, sifted; 3 eggs; 828 milliliters (1 pound, 1.5 ounces) all-purpose flour; 2 Tbsps heavy cream or half-and-half; 12 servings Lemon Glaze; 2 Tbsps freshly squeezed lemon juice; 99 grams 1/2 cup packed light brown sugar; 473 milliliters raspberries, fresh or frozen; 2 teaspoons salt; 1 teaspoon vanilla extract; 12 fluid ounces 1/2 cups (12 fluid ounces) whole milk

You can never have too many side dish recipes, so give Cook the Book: Black Cherry and Raspberry Kuchen a try. This recipe makes 12 servings with 280 calories, 7g of protein, and 4g of fat each. This recipe covers 10% of your daily requirements of vitamins and minerals. A mixture of active yeast, flour, milk, and a handful of other ingredients are all it takes to make this recipe so scrumptious. 1 person found this recipe to be yummy and satisfying. From preparation to the plate, this recipe takes around 45 minutes. It is a good option if you're following a vegetarian diet.

Instructions

Prepare the pan: Lightly grease and flour a 9 x 13-inch baking pan.

Ingredients you will need

All Purpose Flour

Equipment you will use

Baking Pan

Proof the yeast: Gently heat the milk, brown sugar, and 10 tablespoons of the butter in a small saucepan; it should feel warm to the touch. When the butter has almost melted, add the yeast and let the mixture stand. The yeast should produce bubbles and give the appearance of expanding; both are signs that sufficient fermentation has taken place to proceed with the recipe.

Ingredients you will need

Brown Sugar

Butter

Yeast

Milk

Equipment you will use

Sauce Pan

Whisk the eggs lightly to break them up. Measure the flour and salt into a bowl with high sides and whisk to combine.

Ingredients you will need

All Purpose Flour

Egg

Salt

Equipment you will use

Whisk

Bowl

Pour the eggs and the milk mixture over the flour and gently stir with a wooden spoon or rubber spatula, mixing just until the wet ingredients are incorporated.

Ingredients you will need

All Purpose Flour

Egg

Milk

Equipment you will use

Wooden Spoon

Spatula

Spread the batter in the prepared pan and cover with plastic wrap.

Ingredients you will need

Spread

Wrap

Equipment you will use

Plastic Wrap

Frying Pan

Let the batter rise: If you want to bake the kuchen right away, put the dough in a warm spot (80°F to 90°F); it will be ready in about 1 hour. (I like to turn my oven on to preheat and leave the kuchen to rise on the top of the stove.) If you'll be baking the kuchen later, put the dough in a cool spot, or refrigerate it for up to 8 hours.

Ingredients you will need

Dough

Equipment you will use

Stove

Bake: Preheat the oven to 350°F. When the dough has doubled in height, evenly distribute the fruit over it, then sprinkle with the turbinado sugar. Melt the 4 tablespoons butter and drizzle it over the top.

Ingredients you will need

Turbinado Sugar

Butter

Dough

Fruit

Equipment you will use

Oven

Bake the kuchen for 30 minutes, then rotate the pan and lower the temperature to 325°F and bake for 10 to 15 minutes more. The top should be golden brown and the cake should begin to pull away from the sides of the pan.

Equipment you will use

Oven

Frying Pan

Make the glaze: While the kuchen is baking, make the glaze of your choice by whisking all of the ingredients together until smooth.

Ingredients you will need

Glaze

Equipment you will use

Whisk

Drizzle the glaze over the warm kuchen and serve immediately.

Ingredients you will need

Glaze