Shelly's Recipe

BLACK CHERRY AND RASPBERRY KUCHEN

Category: Fruit Desserts

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


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

Make the batter: Whisk the eggs lightly to break them up. Measure the flour and salt into a bowl with high sides and whisk to combine. 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. Spread the batter in the prepared pan and cover with plastic wrap.

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 will be baking the kuchen later, put the dough in a cool spot, or refrigerate it for up to 8 hours.

Bake: Preheat the oven to 350. 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. Bake the kuchen for 30 minutes, then rotate the pan and lower the temperature to 325 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.

Make the glaze: While the kuchen is baking, make the glaze of your choice by whisking all of the ingredients together until smooth. Drizzle the glaze over the warm kuchen and serve immediately.