Fresh Apple Kuchen* © 1970

Delicious adaptaion of an old recipe.

2 cups all-purpose flour
3/4 cup Imperial Granulated Sugar
1/2 teaspoon salt
1/4 teaspoon baking powder
1/2 cup margarine or butter
1 pound tart, cooking apples
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
2 egg yolks
1 cup heavy cream of evaporated milk


In mixing bowl combine flour, 2 tablespoons Imperial Granulated Sugar, salt and baking powder. Add margarine and cut into flour mixture with pastry blender or fork to make coarse crumbs. Turn into 9: round layer cake pan (loose bottom pan is preferred). Pat pastry firmly against bottom and sides of pan. Preheat oven to 400º F. Wash, pare and core apples. Cut into 1/2-inch thick wedges; arrange in pan over pastry. Combine remaining Imperial Granulated Sugar with spices; sprinkle over apples. Bake 15 minutes. Reduce oven temperature to 350º F. Beat egg yolks with cream; pour over apples. Bake 30 minutes longer or until top is golden brown. Cool on wire rack ten minutes. Cut in wedges and serve warm. Serves 6 to 8.

*[KOO-khehn] A fruit- or cheese-filled yeast-raised cake, usually served for breakfast but also enjoyed as a dessert. It originated in Germany but is now enjoyed in many variations throughout much of Europe and the United States. The word kaffeekuchen is German for "coffee cake."

Sugarplums from Sugarland