Apple Kuchen
Cakes and Frostings Recipes
Preparation Time: 30 minutes
Start to Finish Time: 95 minutes
Yield: 8 servings
A kuchen is a German yeast-raised cake filled with fruit or cheese. We’ve simplified the recipe by using baking powder as the rising agent. As with traditional kuchen, this dish can be served for both breakfast or dessert.
- Dough:
- 2-1/3 cups flour
- 1 cup sugar
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 2 sticks butter, at room temperature
- 2 eggs, at room temperature
- Filling:
- 4 large (2 pounds) Rome or Northern Spy apples
- 1/4 cup plus 1 teaspoon sugar
- 1 tablespoon lemon juice
- 2 tablespoons raspberry or strawberry jam
- 2 teaspoons cinnamon
- Sweetened whipped cream
- Garnish: cinnamon-sugar (optional)
Preheat oven to 350° and position oven rack on the center shelf.
To make the dough, sift dry ingredients into the bowl of an electric mixer. Add butter and eggs and mix at medium-high speed until ingredients form a ball, approximately 1 minute. Divide dough into two equal pieces, wrap each in plastic wrap, and chill 30 minutes.
Meanwhile, peel, core, and slice apples into 1/4-inch pieces. Add 1/4 cup sugar and lemon juice and stir. Press one ball of dough into a 10-inch deep-dish pie plate. Cover with the apple mixture. Top the apple mixture with small dabs of jam. Divide the remaining dough into 10 equal-size balls and distribute evenly on top of apples. Sprinkle with the remaining 1 teaspoon sugar and cinnamon. Bake 40 minutes, or until dough is golden brown. Remove to a cooling rack. Serve with a dollop of sweetened whipped cream and garnish with cinnamon-sugar, if desired.
Reviews by Readers
Excellent, simple to make. – Reviewed by Paula Huot
Great flavor, but I would recommend NOT using Rome apples. They resulted in a very soupy filling. – Reviewed by Lisa Moreno
Very easy recipe! I used Cortland apples for mine and it came out great. – Reviewed by sheila chase
The recipe was good but at the beginning of the recipe it said you could use cheese or jam and never said what kind of cheese or how to use it. I would have liked to try it with cheese. – Reviewed by Jacqueline Holmes
I used raspberry jam, and it was good, but no one was fighting over the leftovers. Would make again but will try and find recipe with cheese. – Reviewed by Kate Charron
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