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Cherry Raisin Kuchen

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  Frozen raisin bread dough 11 Pound (For One Loaf)
  Canned cherry filling 12 Ounce (1 Can, Cake And Pastry Filling)
  Cream cheese 6 Ounce, softened (2 Packages, 3 Ounce Each)
  Granulated sugar 1⁄3 Cup (5.33 tbs)
  Milk 1⁄4 Cup (4 tbs)
  All purpose flour 10 Tablespoon (1/2 Cup Plus 2 Tablespoon)
  Almond extract 1⁄4 Teaspoon
  Packed brown sugar 1⁄4 Cup (4 tbs)
  Butter/Margarine 3 Tablespoon

Thaw frozen bread dough in refrigerator overnight.
Roll out on lightly floured surface to 13x9-inch rectangle.
Place in greased 13x9x2-inch baking pan.
Cover and let rise in warm place till almost double, 1 to 1 1/2 hours.
Add a few drops red food coloring to cherry filling, if desired; spread evenly over dough.
Combine cream cheese, the granulated sugar, milk, the 2 tablespoons flour, and the almond extract; beat smooth.
Pour mixture over filling.
In bowl, combine the remaining flour and the brown sugar; cut in butter till mixture resembles coarse crumbs.
Sprinkle mixture over cheese layer.
Bake in 350° oven for 40 minutes.
Cool; cut in squares.

Recipe Summary

Cook Time: 
40 Minutes

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