Thanks for the recipe Mike!

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On Sun, 7 Apr 2013 19:49:31 -0700 (PDT), Mike Muth
> wrote:

> On Apr 7, 9:38*pm, sf > wrote:
> > On Sun, 07 Apr 2013 18:21:31 -0600, Janet Bostwick
> >
> > > wrote:
> > > I'm with you all the way until the end. *My family always poured a
> > > little egg, sugar mix over the top of any kuchen fruit and no
> > > cinnamon. *When baked, the top is just that little bit custardy. *We
> > > would sub plums, apples, peaches, pears, whatever in this recipe. *The
> > > plum version (from our tree) was always a bit tart.
> > > Janet US
> >
> > How did yours get custardy on top? *Was it the juice of the fruit that
> > did it? *I have apples on hand, so I'm using them.
>
> Here's the one my wife usually bakes (You can use the dough from the
> #3 recipe or let me know and I'll post the sweet yeast dough recipe):
>
> Apfelkuchen #1 (Apple Cake) - a German recipe from Ingeborg Muth
>
> 2 pounds of apples
> sweet yeast dough.
> 3 eggs
> 1/2 cup cream
> 1/2 to 3/4 cup sugar
>
> Quarter and core 2 pounds of apples (tart apples like Jonathans,
> Granny Smiths, and Winesaps)
> Slice them about 1/4 inch thick.
> Distribute evenly over sweet yeast dough. Usually this is done in
> rows with apples slightly overlapping.
> Beat 3 eggs with 1/2 cup cream and 1/2 to 3/4 cup sugar. (Depends on
> the tartness of the apples)
> Bake at 325° F for about 40 minutes.
>
> This also good when topped with Riwwel.
>
> 1-1/2 cups flour
> 1/2 cup sugar
> 1/4 tsp cinnamon
> 3/4 cup butter
>
> Mix 1-1/2 cup flour, 1/2 cup sugar, and 1/4 tsp cinnamon.
> With your fingers, work in 3/4 cup butter until mixture forms balls
> the size of peas.
>
> We like to serve this alongside potato soup.
>
> You can also slice small plums and use them instead of the apple.
> They tend to be tart, so we sprinkle sugar or Splenda over the cake
> when it is served.


--
Food is an important part of a balanced diet.