Apfelkuchen (Apple Cake) #3- a German recipe
This goes quite nicely with your afternoon coffee or tea.

2 cups flour
1 egg, beaten
3 tsp baking powder
5 tart apples
1 cup milk
1 tsp salt
2 Tbsp sugar
1 rounded Tbsp butter
cinnamon sugar

Sift the flour, baking powder, 2 Tbsp sugar, and the salt
together.
Mix the milk and the egg.
Cut the butter into the dry mixture.
Add the egg/milk mixture.
Mix well. This should give you a soft dough.
Roll or pat out to 1/2 inch thickness.
Put into a greased shallow pan.
Brush the top with shortening or butter.
Peel and core the apples.
Slice the apples. One method for doing this is to halve the
apple and then halve those pieces. Then, halve them all again.
The apple slices should be about 1/4 inch thick.
Press them into rows on the dough. Each slice should overlap the
one behind it in its row.
Sprinkle with a cinnamon sugar mixture.
Dot with butter.
Bake at 350° for 25 minutes.

--
Mike

On 4/7/2013 5:37 PM, Mike Muth wrote:
> Apfelkuchen (Apple Cake) #3- a German recipe
> This goes quite nicely with your afternoon coffee or tea.
>


This sounds like a good recipe, Mike, What size pan do you recommend?

gloria p

On Sun, 7 Apr 2013 23:37:54 GMT, "Mike Muth"
> wrote:

>Apfelkuchen (Apple Cake) #3- a German recipe
>This goes quite nicely with your afternoon coffee or tea.
>
>2 cups flour
>1 egg, beaten
>3 tsp baking powder
>5 tart apples
>1 cup milk
>1 tsp salt
>2 Tbsp sugar
>1 rounded Tbsp butter
>cinnamon sugar
>
>Sift the flour, baking powder, 2 Tbsp sugar, and the salt
>together.
>Mix the milk and the egg.
>Cut the butter into the dry mixture.
>Add the egg/milk mixture.
>Mix well. This should give you a soft dough.
>Roll or pat out to 1/2 inch thickness.
>Put into a greased shallow pan.
>Brush the top with shortening or butter.
>Peel and core the apples.
>Slice the apples. One method for doing this is to halve the
>apple and then halve those pieces. Then, halve them all again.
>The apple slices should be about 1/4 inch thick.
>Press them into rows on the dough. Each slice should overlap the
>one behind it in its row.
>Sprinkle with a cinnamon sugar mixture.
>Dot with butter.
>Bake at 350° for 25 minutes.

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

On Apr 7, 7:21*pm, Janet Bostwick > wrote:
> On Sun, 7 Apr 2013 23:37:54 GMT, "Mike Muth"
>
>
>
>
>
>
>
>
>
> > wrote:
> >Apfelkuchen (Apple Cake) #3- a German recipe
> >This goes quite nicely with your afternoon coffee or tea.
>
> >2 cups flour
> >1 egg, beaten
> >3 tsp baking powder
> >5 tart apples
> >1 cup milk
> >1 tsp salt
> >2 Tbsp sugar
> >1 rounded Tbsp butter
> >cinnamon sugar
>
> >Sift the flour, baking powder, 2 Tbsp sugar, and the salt
> >together.
> >Mix the milk and the egg.
> >Cut the butter into the dry mixture.
> >Add the egg/milk mixture.
> >Mix well. *This should give you a soft dough.
> >Roll or pat out to 1/2 inch thickness.
> >Put into a greased shallow pan.
> >Brush the top with shortening or butter.
> >Peel and core the apples.
> >Slice the apples. *One method for doing this is to halve the
> >apple and then halve those pieces. *Then, halve them all again.
> >The apple slices should be about 1/4 inch thick.
> >Press them into rows on the dough. *Each slice should overlap the
> >one behind it in its row.
> >Sprinkle with a cinnamon sugar mixture.
> >Dot with butter.
> >Bake at 350 for 25 minutes.
>
> 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

I make that version, too. (This is the 3d recipe I've posted. #1 is
with cinnamon riwwel on top). We also like to use Italian plums for
this.

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.

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

On Apr 7, 6:55*pm, gloria p > wrote:
> On 4/7/2013 5:37 PM, Mike Muth wrote:
>
> > Apfelkuchen (Apple Cake) #3- a German recipe
> > This goes quite nicely with your afternoon coffee or tea.
>
> This sounds like a good recipe, Mike, *What size pan do you recommend?

We did the last one in a 13" pizza pan. You can also roll the dough
out onto a baking sheet or a shallow pan.

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.

On Sun, 07 Apr 2013 19:38:57 -0700, 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.

I don't have a photo of one of those. I can't find my mother's recipe
(method) right now. Here is one from The Settlement Cookbook. (from
Milwaukee, Wisconsin) They've got it filed under coffee cake fillings
and toppings. It's called custard Glaze.
2 eggs, well beaten
1/2 cup sugar
1 teaspoon vanilla
2 tablespoons milk or cream.
Use with fruit kuchen, dripping it over the fresh fruit before baking.
(Note: My mother and I always did a fruit kuchen in a 9x9 pan or 8 or
9 inch pie pan. The amount of custard topping was enough to fill in
the valleys between the fruit, but not cover them. When baked, the
fruit juice, sugar and egg form a sort of custard. This is best eaten
either warm or today. It was always fixed before dinner, for after
dinner.)
Note again: If you are in a hurry, you may use something like
Bisquick for the bottom, fill and bake or a butter crust -- the kind
you press into a pan with your fingers and do a par bake and then
fill.
Questions? Ask.
Janet US

On Sun, 7 Apr 2013 19:45:59 -0700 (PDT), Mike Muth
> wrote:

> On Apr 7, 6:55*pm, gloria p > wrote:
> > On 4/7/2013 5:37 PM, Mike Muth wrote:
> >
> > > Apfelkuchen (Apple Cake) #3- a German recipe
> > > This goes quite nicely with your afternoon coffee or tea.
> >
> > This sounds like a good recipe, Mike, *What size pan do you recommend?
>
> We did the last one in a 13" pizza pan. You can also roll the dough
> out onto a baking sheet or a shallow pan.

I need to make that note on my recipe then. Thanks!

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

Thanks for the recipe Mike!

`````````````

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.

On Sun, 07 Apr 2013 21:36:32 -0600, Janet Bostwick
> wrote:

> On Sun, 07 Apr 2013 19:38:57 -0700, 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.
>
> I don't have a photo of one of those. I can't find my mother's recipe
> (method) right now. Here is one from The Settlement Cookbook. (from
> Milwaukee, Wisconsin) They've got it filed under coffee cake fillings
> and toppings. It's called custard Glaze.
> 2 eggs, well beaten
> 1/2 cup sugar
> 1 teaspoon vanilla
> 2 tablespoons milk or cream.
> Use with fruit kuchen, dripping it over the fresh fruit before baking.
> (Note: My mother and I always did a fruit kuchen in a 9x9 pan or 8 or
> 9 inch pie pan. The amount of custard topping was enough to fill in
> the valleys between the fruit, but not cover them. When baked, the
> fruit juice, sugar and egg form a sort of custard. This is best eaten
> either warm or today. It was always fixed before dinner, for after
> dinner.)
> Note again: If you are in a hurry, you may use something like
> Bisquick for the bottom, fill and bake or a butter crust -- the kind
> you press into a pan with your fingers and do a par bake and then
> fill.
> Questions? Ask.

Thanks! I like that custard glaze. Will add it to Mike's recipe.

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