Quick, easy and delicious fresh sweet black cherry kuchen (cake), cooks up in a skillet and is drizzled with a sweet, vanilla glaze.
Who can resist all the beautiful sweet cherries at the market right now? Not me! And after I get my fill of just eating them out of a bowl, I always have to find a little something to bake with them.
Don't be thrown by the name. Kuchen is just the German word for cake, and in this case, a cake leavened with a bit of yeast, so it's lovely and light. Don't worry though, even though there's yeast involved, there's no super-long rising times and absolutely no kneading required!
Studded with fresh sweet cherries and drizzled with a sweet vanilla glaze, this dish works as a sweet morning or afternoon treat or as a summer dessert, maybe with a dollop of whipped or ice cream.
I love to bake this up in my skillet, for a rustic presentation. My skillet (shown) is 8-inches across the bottom and 10-inches across the top. You can also bake this in an 8-inch square or round baking pan.
Cook's Notes for Skillet Sweet Black Cherry Kuchen
This recipe was halved from a larger one, hence the 1 1/2 eggs :) It's plenty at this size for normal family fare, but if you're feeding a crowd, you can double the recipe and bake up in a 9x13 pan.
As noted in the recipe instructions, you can make this ahead. Instead of setting to rise to bake up immediately, cover and place in the refrigerator for up to 8 hours. This is perfect for mixing up the night before, then baking up first thing in the morning!
Skillet Sweet Black Cherry Kuchen
- 3/4 cup milk
- 1/4 cup brown sugar
- 1 1/2 tsp. active dry or instant yeast
- 5 Tbsp. butter
- 1 1/2 large eggs (add 1 egg, then beat another egg in a small bowl and add half of it)
- 1 3/4 cups all purpose flour
- 3/4 tsp. salt
- 3 cups sweet black cherries (fresh or frozen, pitted)
- 2 Tbsp. turbinado or brown sugar
- 2 Tbsp. unsalted butter (melted)
- 1/2 cup icing/confectioners' sugar
- 1 Tbsp. cream or milk
- 1/2 tsp. vanilla or vanilla bean paste
- Lightly great a 10-inch skillet (8 inches across the bottom/10 inches across the top) or an 8-inch round or square baking pan. Set aside.
- In a small saucepan over medium heat, warm the milk, brown sugar and butter until warm to the touch, and the butter has almost melted. Remove from heat and stir in the yeast. Let stand 5-10 minutes, until foamy.
- In a large bowl, whisk together the flour and salt. Add the eggs and the milk/yeast mixture and gently stir, mixing just until the wet ingredients are incorporated. Add the batter to the prepared plan and cover with plastic wrap that is sprayed with cooking spray on the underside.
- Preheat oven to 350 F. Place the pan in a warm spot in your kitchen and leave it to rise for about 45 minutes - 1 hour (I like to set it on top of my pre-heating oven). *Note: If you want to make the night before for enjoying in the morning, you can refrigerate this for up to 8 hours, then bake up.
- When dough has risen, remove plastic wrap and evenly distribute the cherries over-top. Sprinkle with turbinado or brown sugar, then drizzle the melted butter over-top.
- Bake in the preheated 350 F. oven for 30 minutes, then reduce the heat to 325 F. and bake a further 10-15 minutes, or until the top is golden and the sides are pulling away from the side of the pan.
- While the kuchen is baking, make the glaze by whisking together all the ingredients until smooth. Drizzle the glaze over the warm kuchen and serve immediately.