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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.
  • Total Time
    Prep: 30 min. + rising Bake: 25 min.
  • Makes
    2 kuchens (12 slices each)

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

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