1 pkg. dry yeast
1/4 c. warm water
1/4 c. sugar
1 tsp. salt
3/4 c. milk
1/3 c. butter, softened
1 egg
3 c. flour
1 can instant cherry pie filling

Preheat oven to 400°F.

Dissolve yeast in water. Add rest of ingredients, but only 1/2 of the flour until well mixed, then stir in rest of flour. Let rise 1 hour. Spread in greased, 12 x 18-inch pan. Cover with filling. Let rise 15 to 20 minutes.

Bake at 400°F for about 25 minutes; check with a wooden pick inserted in center and bake until done.

TOPPING:

1/4 c. butter
1/2 c. sugar
1/4 tsp. almond extract
2 tbsp. flour
1 c. milk

Mix together. Cook over medium heat until thick, stirring constantly. Drizzle over Kuchen immediately after removing from oven.