Jane’s Sweets & Baking Journal -- http://janessweets.blogspot.com -- February 2011

Blackberry & Blueberry Kuchen (Coffee Cake)

(This recipe was adapted from The Grand Central Baking Book, by Piper Davis and Ellen Jackson; pp. 48-50, “Black Cherry and Raspberry Kuchen”; Ten Speed Press, 2009.)

Lightly grease and flour a 9" x 13" baking pan, or use baking spray.

 

For the batter:

1 and 1/2 cups whole milk (I didn't have whole milk on hand, so I used 1 and 1/4 cups of  2% milk mixed with 1/4 cup of half-and-half)

1/2 cup of light brown sugar, packed

5 oz. unsalted butter (That's 1 stick plus 2 Tbsp.)

2 tsp. instant yeast (Or, 1 Tbsp. active dry yeast.)

3 large eggs, room temperature

3 and 1/2 cups All Purpose flour (Sifting not required, but I always fluff it with a whisk before measuring.)

1 and 1/2 tsp. salt (I used kosher salt.)

 

For the topping:

1 cup clean, ripe blackberries

1 cup clean, ripe blueberries

1/4 cup Demarara or Turbinado sugar (Regular light brown sugar, loosely packed, can be substituted.)

4 Tbsp. unsalted butter, melted

Vanilla Glaze:

1 cups confectioners' sugar (Helpful if it's sifted, but not critical. Good idea to have more than 1 cup on hand in case you want a thicker glaze.)

Heavy cream or half-and-half, at least 2 Tbsp. (Have more on hand so you can adjust the thickness of your glaze.)

1/2 to 1 tsp. vanilla extract (The more you add, the more beige your glaze will be.)

 

In a medium saucepan over a low flame, stir together the milk, brown sugar, and butter until just warm. (If you're using active dry yeast instead of instant yeast, proof it now by adding it into this mixture and let it stand for about 10 minutes until it begins to look bubbly.)

 

In a small bowl, whisk the eggs just to break them up.

 

In a large mixing bowl, whisk together the flour, salt, and instant yeast. Pour the eggs and the milk mixture into this, stirring gently just until combined.

Spread the batter into the prepared pan and cover it with plastic wrap. Place the pan in a warm spot and let it rise for about 1 hour, until it's doubled. (Don't expect drama; the batter will be pretty flat to start with so even when doubled it won't look that much higher in the pan.)

 

Preheat the oven to 350 degrees.

Once the batter has risen, scatter the berries over the top evenly. Sprinkle the Demarara/Turbinado sugar all over the top and drizzle the melted butter over that.

 

Bake uncovered on the middle rack for 25 to 30 minutes at 350 degrees; then decrease the oven temperature to 325 degrees and bake for another 10 to 15 minutes. The cake is done when it's lightly golden on top and darker golden near the sides.

 

While the coffee cake is baking, mix together all of the glaze ingredients, stirring until completely smooth.

 

Let the kuchen cool in its pan, on a rack, for five to ten minutes. Then, invert it onto another rack or onto a sheet pan, then invert it again so it's right side up on the cooling rack. Place the cake, on the rack, onto a sheet pan with sides, and drizzle the glaze all over the top with a spoon or whisk.

Really good when served warm, and definitely best when it's extremely fresh.