Apple Kuchen

For this month’s Bread Baking Babes assignment, Gretchen Noelle (Provecho Peru) chose this Apple Kuchen, a German apple …. cake? Yes, “kuchen” is German for cake, but this yeasted pastry is more like a cross between a cake, a bread, and a scone, topped with apple pie filling. It is a snap to make and keeps fabulously well. In fact, now, four days after baking, I think it is even better — more moist and richer-tasting — than on day one.

You will find the Apple Kuchen recipe on Gretchen Noelle’s blog. I followed it pretty much whole, except for a couple of things. I  – being me — used instant yeast (5.2 grams) instead of active dry. Like Gretchen Noelle, I made up my own definition of apple pie spice: 1/2 teaspoon cinnamon; 1/4 teaspoon each allspice, ginger and nutmeg; and 1/8 teaspoon cloves. And I forwent the cream cheese topper because I just felt like going topless.

This is a recipe I would encourage tweaking, especially the filling. The other kuchen-conquering Babes have ideas and advice: Elizabeth (blog from OUR kitchen), Elle (Feeding My Enthusiasms), Tanna (My Kitchen in Half Cups), and Lien (Notitie van Lien). Details about baking with us as a Buddy are at the end of Gretchen Noelle’s post. Happy holidays from the Babes!

Post a comment » 14 Comments

  1. So pretty! (not all spotted and dark like mine with the flax and brown sugar ;-)
    I agree, a snap to make and only gets better if it stays around a couple of days. I skipped the cream myself but everybody else I served it to wanted the cream; but because you wanted to go topless, that’s priceless!
    Apple pie spice … yes it probably all is in the eye of the beholder or taster!

  2. that looks real yummy. Love the topless part, I went topless to and wasn’t even aware of it, how shameless! It didn’t get the chance to check if it was better after a couple of days…

  3. Sounds delicious! Very tempting too :)

  4. [...] Susan, Wild Yeast: Apple Kuchen [...]

  5. Your Kuchen looks lovely, Susan, as brazen as it is without its coverup. I WAS going to go topless too. But then at the last minute, I couldn’t stop myself from adding plain yoghurt. I must say that the tartness of the yoghurt was a very nice contrast to the sweet crumble top.

    You still have some left after 4 days? I just made another one today because someone liked it so much that he ate the first one for breakfast and dinner. (Good thing it’s so easy to make! It’s rising now.)

  6. Picture perfect and absolutely apple. Love the topless reference…racy babe! Amazing that you still have it after four days. XO Elle

  7. Can’t wait to try it. Love your photograph.

  8. Love apple anything… And the struesel… delish!

  9. Beautiful! I have had apple kuchen on my to-bake list for over a year, believe it or not. And now thanks to you Babes I’ll finally be making it. Yours is stunning, as usual!

  10. [...] – Susan used a homemade apple spice mixture to flavor her “topless(!)” Holiday Apple Kuchen. I like the name she used as well, “yeasted [...]

  11. there isn’t a thing you bake that I don’t admire!

  12. [...] Susan's Kuchen [...]

  13. one of the best

  14. i love it because it doesnt look dry

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