My father’s family is originally from Germany. So, I have always been interested in German food. Any it does have a comfort food feel to it in general.
The German desserts are nice as well in that they are not overly sweet.
This recipe follows that vein in that it is a cake, but it has a more savory feel to it.
I sliced the apples fairly thin, about an 1/8 of an inch thick. They cooked very nicely during the baking process. They were not soft, but not crisp. They held together wonderfully when the cake was cut.
The only really sweetness you get from the dish is the natural sweetness from the apples and the cinnamon sugar.
I have always found that cinnamon sugar is more tart, although I guess that really depends on the ratio you use to mix it with.
I served this cake as a dessert, but you could easily serve it as a lovely breakfast cake!
Oh, and I did learn how to pronounce Kuchen. I have some friends to lived in Germany enjoy the cake. I always thought it was Ku-CH-en. They knowledgeably informed me that it was pronounced COOK-EN. With a hard k sound. So there’s a little knowledge to pass on!
APPLE KUCHEN
1 Cup Scalded Milk
1/3 Cup Butter
1/3 Cup Sugar
1/2 Teaspoon Salt
1 Package Active Dry Yeast
1/4 Cup Warm Water
2 Eggs, beaten
3 3/4 Cups Flour
5 Apples, Sliced
Sugar
Cinnamon
1 Egg Yolk,
3 Tablespoons Cream
Add butter, sugar, and salt to scalded milk. Cool to lukewarm. Dissolve yeast in warm water. Add yeast, eggs, and enough flour to milk to form a stiff batter. Cover and let rise in a warm place until doubled in bulk. Punch down, beat thoroughly and spread 1/2 inch thick in a buttered broiler pan or 2 buttered cake pans. Let rise until doubled in bulk. Lay sliced apples in parallel rows across the top of the dough, pressing them slightly into it. Sprinkle thickly with cinnamon and sugar. Combine egg yolk with cream. Drip around the apples. Bake in a 400 degree oven for 20 to 30 minutes.
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