Cook the Book: Black Cherry and Raspberry Kuchen

Cook the Book: Black Cherry and Raspberry Kuchen
20 Ingredients
  • 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
Nutrition
314
16% daily value
12 servings
                                       
                                            vegetarian
     

Fat

26% 17

Saturated

50% 10

Trans

- 1

Monounsaturated

- 4

Polyunsaturated

- 1

Carbs

13% 39

Carbs (net)

- 38

Fiber

8% 2

Sugars

- 35

Sugars, added

- 31

Protein

7% 4

Cholesterol

27% 82

Sodium

13% 303

Calcium

6% 64

Magnesium

3% 13

Potassium

3% 150

Iron

3% 1

Zinc

4% 0

Phosphorus

10% 70

Vitamin A

17% 156

Vitamin C

8% 7

Thiamin (B1)

13% 0

Riboflavin (B2)

14% 0

Niacin (B3)

5% 1

Vitamin B6

5% 0

Folate equivalent (total)

11% 43

Folate (food)

- 37

Folic acid

- 4

Vitamin B12

11% 0

Vitamin D

233% 35

Vitamin E

5% 1

Vitamin K

3% 3

Sugar alcohols

- 0

Water

- 70
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