Black Cherry and Raspberry Kuchen Recipe | Cook the Book

Ingredients (20)

• Batter:
• 1 1/2 cups (12 fluid ounces) whole milk
• 1/2 cup (3.5 ounces) packed light brown sugar
• 10 tablespoons (5 ounces, or 3/4 stick) unsalted butter
• 1 tablespoon active dry yeast
• 3 eggs
• 3 1/2 cups (1 pound, 1.5 ounces) all-purpose flour
• 1 1/2 teaspoons salt
• Topping:
• 1 cup pitted black cherries, fresh or frozen
• 2 cups raspberries, fresh or frozen
• 1/4 cup (1.75 ounces) turbinado or brown sugar
• 4 tablespoons (2 ounces, or 1/2 stick) unsalted butter
• Lemon Glaze:
• 1 cup (4 ounces) confectioners' sugar, sifted
• 2 tablespoons freshly squeezed lemon juice
• Vanilla Glaze:
• 1 cup (4 ounces) confectioners' sugar, sifted
• 2 tablespoons heavy cream or half-and-half
• 1 teaspoon vanilla extract