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Cranberry Kuchen

This German coffee cake has been served at family breakfasts for more than five generations. There is no recipe requested more by our large family.

24 ServingsPrep: 30 min. + rising Bake: 25 min.

Ingredients

2 packages (1/4 ounce each) active dry yeast
1/4 cup warm water (110° to 115°)
1 cup warm milk (110° to 115°)
1/4 cup butter, softened
1/4 cup sugar
1 teaspoon salt
1 egg
3-1/2 to 4 cups all-purpose flour
CRANBERRY SAUCE:
2 cups water
1-1/2 cups sugar
4 cups fresh or frozen cranberries
EGG MIXTURE:
8 eggs
3/4 cup evaporated milk
3/4 cup sugar
TOPPING:
2 cups all-purpose flour
2 cups sugar
1 cup cold butter

Directions

In a large bowl, dissolve yeast in a warm water. Add the milk,
butter, sugar, salt, egg and 2 cups flour. Beat until smooth. Stir
in enough remaining flour to form a soft dough. Do not knead. Cover

2 of 2

Cranberry Kuchen (continued)

Directions (continued)

and let rise in a warm place until doubled, about 1 hour.
For cranberry sauce, in a saucepan, bring water and sugar to a boil.
Add cranberries. Reduce heat; cover and simmer for 10 minutes.
Remove from the heat; set aside.
For egg mixture, in a bowl, combine the eggs, evaporated milk and
sugar; beat well. Divide half of the egg mixture between two greased
13-in. x 9-in. baking pans; set remaining egg mixture aside.
Punch dough down. Divide in half. Pat each portion over egg mixture
in pans. Spoon cranberry sauce over dough. Drizzle with remaining
egg mixture.
For topping, combine flour and sugar in a bowl. Cut in butter until
crumbly; sprinkle over the top.
Bake at 350° for 25-30 minutes or until lightly browned. Cool on
a wire rack. Serve warm. Yield: 2 kuchens (12 slices each).

Nutrition Facts: 1 serving equals 387 calories, 13 g fat (7 g saturated fat), 109 mg cholesterol, 232 mg sodium, 63 g carbohydrate, 2 g fiber, 7 g protein.