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!

CommentsLeave a comment

  1. says

    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. says

    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. says

    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.)

  4. says

    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!

  5. Sha says

    I made this yesterday and as I’m an experienced baker really don’t know why mine turned out awful. The cake part was dry with hardly any taste but apple layer tasted great. Crumble sunk into Apple filling while resting for 1/2 hour prior to baking. Plus the juice of the apple layer went over cake layer. Will try again with some tweaks. Will let u know how that turns out. I had a friend whos mother came from Germany and made Apple Kuchen for us on many occasions. Her’s was soft, apples not seasoned like above and the crumble was from heaven.


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