Publisher Photo
Publisher Photo
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.
MAKES:
24 servings
TOTAL TIME:
Prep: 30 min. + rising Bake: 25 min.
MAKES:
24 servings
TOTAL TIME:
Prep: 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 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).
Originally published as Cranberry Kuchen in Best of Country Breads 2000, p83

Nutritional Facts

1 piece: 387 calories, 13g fat (7g saturated fat), 109mg cholesterol, 232mg sodium, 63g carbohydrate (40g sugars, 2g fiber), 7g protein.

  • 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
  1. 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 and let rise in a warm place until doubled, about 1 hour.
  2. 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.
  3. 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.
  4. Punch dough down. Divide in half. Pat each portion over egg mixture in pans. Spoon cranberry sauce over dough. Drizzle with remaining egg mixture.
  5. For topping, combine flour and sugar in a bowl. Cut in butter until crumbly; sprinkle over the top.
  6. Bake at 350° for 25-30 minutes or until lightly browned. Cool on a wire rack. Serve warm. Yield: 2 kuchens (12 slices each).
Originally published as Cranberry Kuchen in Best of Country Breads 2000, p83

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