Friday, March 17, 2006

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


Blogger It's Me, Maven... said...

Yanno, you can get the same effect in an easier way, by using a prepackaged yellow cake mix instead of the dry indredients. Also for an added sense of decadence, substitute 1/2 of the evap milk with "Dulce la Leche" (you can find this in spanish food section of most supermarkets--it's caramelized milk, thicker than evap DELISH).

Kuchen was one of the first things I learned to bake.

6:37 PM  

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