I needed to use up a few bags of cranberries still lingering in my freezer. I really wanted to try something different, not a quick bread or muffin, but something else. When I saw that this recipe was different than anything I’d made before I wanted to give it a try. This cake uses a yeast dough, but there’s no kneading involved, and you sandwich that dough between two layers of egg mixture, then finish it off with a crumb topping. It’s a little involved, but not difficult, and has a marvelous flavor!
I first found this recipe for Cranberry Kuchen (kuchen is German for cake) when it was emailed through a recipe discussion group I’m in. I did a little googling (so I could see a picture) and found it on originated on Taste of Home via All Recipes. This reminded me of bread pudding, cake and French toast, all rolled into one. A great cranberry flavor, though not too tangy, and I added a dusting of powdered sugar which gave it just the right amount of sweet. It’s not the prettiest pastry, so the powdered sugar adds a nice look as well.
This is best served warm, so either serve it once it has cooled for a while, or pop a serving in the microwave. This would be a wonderful brunch dish! I added a little almond extract to mine, though I think it could have used even more.
Oh one more note. I didn’t have any evaporated milk, so I mixed together 2/3 cup dry milk powder with 3/4 cup water. I found this substitution on About.com.
2 (.25 ounce) packages active dry yeast
1/4 cup warm water (105 degrees to 115 degrees)
1 cup warm milk (110 to 115 degrees F)
1/4 cup butter, softened
1/4 cup sugar
1 teaspoon salt
3 1/2 cups all-purpose flour
2 cups water
1 1/2 cups sugar
4 cups fresh or frozen cranberries
1/2 teaspoon almond extract
3/4 cup evaporated milk
3/4 cup sugar
1/4 teaspoon almond extract
2 cups all-purpose flour
2 cups sugar
1 cup cold butter
In a large mixing 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; simmer for 10 minutes. Remove from the heat and stir in almond extract; set aside.
For egg mixture, in a bowl, combine the eggs, evaporated milk, sugar and almond extract; beat well. Divide half of the egg mixture between two greased 13-in. x 9-in. x 2-in. baking pans; set remaining egg mixture aside.
Punch dough down. Divide in half. Pat each portion over egg mixture in pans. The dough is sticky, so you will need to spread it with your fingers. I found the easiest way was to actually get my fingers wet with the egg mixture and spread it that way.
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. (I used my food processor to create the topping).
Bake at 350 degrees F for 25-35 minutes or until lightly browned. Cool on a wire rack. Dust with powdered sugar and serve warm.
(If you enjoyed this post, I’d truly appreciate a stumble, Digg, facebook share, whatever you like! :) )
NEW! Be sure to subscribe to my newsletter, Foodie in the Craftroom, to receive updates and tips from both Amanda’s Cookin’ and Crafts by Amanda! Visit http://www.amandascookin.com/p/subscribe-to-newsletter.html