Apple Kuchen, which is translated as the German word for cake, is a dessert with a bread crust, a custard and “whatever fruit filling is your favorite,” topping. Kuchen is part of a 400-year-old “Kaffee and Kuchen” (or Coffee and Cake) tradition, much like teatime in Great Britain. On Sundays, between 3:00 and 5:00 p.m., many Germans gather with friends and family to enjoy cakes, kuchens, and other confections, over a hot cup of coffee or tea.
Every German should have a secret Kuchen recipe… Here’s mine.
Serves 6-8 (unless it’s my family — my husband and I both get a slice and our teenage son gets the rest).
German Apple Kuchen
1/2 cup (1 stick) butter, softened to room temperature
3/4 cup granulated sugar
1 large egg
1 cup flour
1/2 teaspoon baking powder
2 Roma or Fuji apples, peeled, cored and sliced into sixteenths
1 tablespoon sugar
1 teaspoon cinnamon
Preheat oven to 350 degrees.
Spray 8-inch cake or tart pan with non-stick spray.
In the bowl of an electric mixer, cream the butter and sugar until it becomes light and fluffy. Add the egg and mix until thoroughly combined.
Add the flour and baking powder and mix until just combined.
With floured fingers, press dough into the prepared pan, pushing the dough slightly up the edges. Arrange the apples in concentric circles and press into the dough. Sprinkle with the cinnamon sugar topping.
Bake in a 350-degree oven for about 45 minutes or until nicely browned. Let cool completely.
Drizzle with an Icing Glaze made up of confectioner’s sugar and water.