Thursday, December 27, 2012

Holiday Apple Kuchen

Apple Kuchen


This is a yeasted bread/coffee cake/pastry/breakfast treat/dessert (I'm flashing back to the Gilda Radnor, Dan Aykroyd, Chevy Chase commercial parody).

"It's a dessert!" "No, it's a bread!"

I'm getting off track here.

This was my dessert tonight, and will be my breakfast tomorrow. It's really good.

The bottom layer is a yeasted "cake" (I guess Kuchen means cake in German) that is dough-like and is spread on the bottom of the pan. The second layer is a mixture of a good amount of spiced apples. On top of that is a crumb topping. I nearly doubled the amount of topping listed below. Also, I halved the original recipe and baked mine in an 8 x 8 inch square pan.

The assembled Kuchen is allowed to rise for one hour (there is no first rise), and then baked. The recipe calls for a sweetened cream cheese topping. I confess! I did not make the cream cheese topping, but used whipped cream instead. The Kuchen is good without any topping but would be great served warm with ice cream.

Love this.



Holiday Apple Kuchen

6 servings. Adapted from Provecho Peru who adapted it from Better Homes & Gardens Holiday Baking 2009. To see the original recipe and some beautiful photographs, visit Gretchen's post

Crumb Topping

I doubled these amounts, and then used most, but not all of it. 
1/4 C flour
1/4 C brown sugar
1 1/2 T cold butter

Pastry

6.25 to 6.85 ounces all purpose flour
1 1/4 tsp active dry yeast
1/4 C milk
1/4 C sugar
2 T butter
1/4 tsp salt
1 egg

Apple Topping

2 C thinly sliced baking apples (I used Braeburn)
2 T + 2 tsp brown sugar
1 1/2 tsp quick cooking tapioca
1 1/2 tsp lemon juice
1/2 tsp apple pie spice. (I actually had some on hand. Mine is a combination of cinnamon, nutmeg, and mace. I'm sure just cinnamon with a pinch of nutmeg would be fine.)

Cream Cheese Topping

4 ounces of softened cream cheese
1/3 C whipping cream
1/3 C powdered sugar

Instructions

  • To make the crumb topping, combine the flour and brown sugar in the bowl of a food processor. Cut the cold butter into 1/2 inch pieces and place in the bowl. Pulse the mixture just a few times, until you have developed the consistency of course breadcrumbs. I pulsed mine about eight times. 
  • To make the pastry/cake, grease an 8 x 8 inch square pan. 
  • Combine 1/2 cup of the flour and the yeast.
  • Heat the milk, granulated sugar, butter, and salt in a small sauce pan until the mixture reaches 120 to 130 degrees F. 
  • Add the heated mixture and the egg to the flour and yeast, and beat on low to combine, then beat on high for about two minutes until the mixture is smooth. Using a dough whisk or wooden spoon, add the remaining flour to create a stiff batter. 
  • Spread the batter into the pan. 
  • To make the apples, in a large bowl, mix the apples, brown sugar, tapioca, lemon juice, and apple pie spice. 
  • Spread the apple mixture on top of the batter, and then top the apples with the crumb topping. 
  • Allow to rise for one hour in a warm place. Preheat the oven to 375 degrees F.
  • Bake for 30 minutes, until top is browned and the apples are cooked through.
  • Cool on a rack for 30 minutes.
  • To make the cream cheese topping, beat the cream cheese with a mixer until smooth. Beat in the rest of the ingredients. 
  • Can be served warm or at room temperature. 
This is the December recipe for the Bread Baking Babes. I am privileged to be baking along as a "buddy." The kitchen hosting this Bread Baking Babes and Buddies party belongs to Gretchen of Provecho Peru.


6 comments:

  1. Beautiful! And I agree, we had this for dessert the first night and breakfast very day after. Yours looks so perfect!

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  2. Yum, your filling looks just deliciously tender. We had ours for breakfast and heartily enjoyed it. :)

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  3. We had ours for dessert one night, breakfast the next and then I was ordered to make another one because we'd run out.

    I dressed ours with plain yoghurt but I love the idea of using whipped cream!

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    Replies
    1. Thanks all! It's really good reheated for about 10 minutes at 325F. It's been my breakfast for 3 days in a row!

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  4. looks succulant. Good idea to halve the recipe - much less tempting to eat the whole pan...

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  5. How many times can we have dessert for breakfast ;-) What could possibly be more holiday!
    Beautiful bread/cake.

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