
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
Directions
Learn how to make this recipe at Serious Eats