This German-style cake will make good use of apples - Tampa Bay Times

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Kuchen is German for “cake,” but that doesn’t really hint at its rich, addictive flavor. As if by magic, this cake creates its own beautiful picture as it bakes. The buttery batter is spread in the baking pan and apple wedges are pressed into the top. As the kuchen bakes, the dough rises up to frame the apples.

In Germany, an afternoon break for coffee, cake and conversation is a tradition. When Germans immigrated to the United States, many took that afternoon kaffeeklatsch with them. Kuchen — and the conversation it sparked — was an important link to home. It kept people connected to their culture, in the same way that German church services and German newspapers kept them connected to their language. The same goes for many people that emigrated from Europe, my Italian ancestors included. Who doesn’t love coffee and cake in the afternoon?

German-speaking groups, including those from the Rhineland and the Germans from Russia (who emigrated from what’s now Russia and Ukraine), built tight-knit communities all over America. These German-American groups often keep their traditions in the community, which explains why an average American might have no idea what kuchen is, even if they’re of German descent.

Kuchen can be just about anything you want it to be. Some like it savory, with rich dry cottage cheese (kasekuchen), sauerkraut or onions. Prunes, dried apricots and raisins are also hearty, traditional kuchen varieties. It can be yeast-raised or a simple coffee cake with your choice of fruit as the highlight. I like apples soaked in maple syrup and brown sugar for this version, as they bake beautifully golden brown.

What kind of apples will work for this cake? My favorite is a jumbo Honeycrisp. Look for apples that are sweet and will keep their shape when baked. Other sweet varieties are Fuji, Ambrosia and Gala. Look for new varieties, like Cosmic Crisp, at your market.

Serve either with the Cinnamon Caramel Sauce drizzled over the top of the cake or on the side. Or just a simple dusting of confectioners’ sugar before serving will be lovely. Sweetened whipped cream or vanilla ice cream makes this cake perfect for a special occasion with a little bit of fuss and a lot of sweet enjoyment.

Apple Kuchen With Maple and Pecans

Apple kuchen with maple and pecans [ Lorraine Fina Stevenski ]

For the apples:

1 jumbo Honeycrisp apple, or 2 medium ones

2 tablespoons lemon juice

2 tablespoons pure maple syrup

¼ cup light brown sugar

1 teaspoon cinnamon

¼ teaspoon kosher salt

For the cake:

¾ cup unsalted butter, softened

¾ cup granulated sugar

½ cup pure maple syrup

4 large eggs

2 teaspoons pure vanilla extract

2 ¼ cups all-purpose flour

1 tablespoon baking powder

¼ teaspoon kosher salt

1 cup coarsely chopped toasted pecans

For the Cinnamon Caramel Sauce:

½ cup light brown sugar

⅓ cup whipping cream

⅓ cup unsalted butter, cubed

1 teaspoon pure vanilla extract

½ teaspoon kosher salt

½ teaspoon ground cinnamon

Preheat the oven to 350 degrees. Lightly coat a 9-inch springform pan with cooking spray. Line the bottom with a circle of parchment paper, spray again. Place the springform pan on a half-sheet pan.

Prepare the apples: Peel and core the apple. Cut into 8 wedges and then cut each wedge into 3. In a large mixing bowl, toss together the sliced apples, lemon juice, maple syrup, brown sugar, cinnamon and salt. Set aside.

Make the cake: With an electric mixer on medium speed, cream the butter and sugar for 2 minutes; scrape the bowl. Add the maple syrup, beat for 2 minutes. Add the eggs and vanilla extract, beating for 2 minutes. The batter will look curdled.

In a small mixing bowl, whisk together the flour, baking powder and salt. On low speed, add to the batter; mix for 1 minute or just until smooth and thick. Add the chopped pecans, mixing just until evenly combined. Spread the batter evenly in the pan and smooth the top.

Drain the excess liquid from the apples and arrange in a circular pattern on top of the batter, pushing the apples partially into the batter. Cut a few apple slices to fit for the middle. Bake for about 45 to 60 minutes or until the top is puffed, golden brown and a cake tester comes out clean. Cool for 30 minutes in the pan, unmold the cake from the pan, remove the parchment paper on the bottom of the cake and transfer to a serving platter to cool.

For the Cinnamon Caramel Sauce: In a small saucepan on medium heat, stir (do not whisk) all the ingredients together until they come to a slow boil. Continue stirring on medium heat until thick, about 5 minutes. Immediately drizzle over the cooled cake or serve on the side.

Serves 12.

Source: Lorraine Fina Stevenski

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This German-style cake will make good use of apples - Tampa Bay Times
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