Black Cherry and Raspberry Kuchen Recipe | Cook the Book

Serves: 12 Save

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

Directions

Learn how to make this recipe at Serious Eats