Serve with a spoonful of fresh whipped cream.
Photos: Courtesy of Matthew Mead
As you all know my mother-in-law Oma comes from Regensburg, Germany. She met my father-in-law during World War II where he was a medic in the U.S. Army. They married in Germany after the war and settled in Philadelphia. My husband, Philly, was raised with all the German traditions. We both were influenced by our mom’s ethnic roots and traditions (his dad was Italian.) In contrast, my mom was Italian and my father was German – we are a good pair!
When I met his family for the first time I felt right at home. They too celebrate food. Oma is an amazing baker – we bonded immediately. She is passionate about baking, while I am much more of a cook, so between us, we make a pretty good meal!
Oma has a collection of simple, yet simply wonderful German recipes from her childhood that has made it impossible for us to have dessert anywhere else. Her sweets are that good! I’ve shared her Apfle Strudel with you (go check out the blog if you have not.)
Today I am sharing Oma’s Apfel Kuchen. This is my ‘go-to’ dessert to make for company because it is delicious and really easy to make!
For quick access to the tools behind this recipe go to the Old Silver Shed Amazon storefront here!
RECIPE and INSTRUCTIONS for APFEL KUCHEN:
1 1/2 lbs of peeled apples, sliced thin (Machintosh or Winesap)
300 grams of flour (10.6 ounces, dry measure)
130 grams of sugar (4.6 ounces, dry measure)
150 grams of butter, softened to room temperature (1 1/4 sticks)
2 eggs
1 tablespooon vanilla
2 teaspoons baking powder
1/2 teaspoon cinnamon, plus 1 tablespoon of sugar mixed together
- Pre-heat oven to 350 degrees.
- Pour measured flour onto a smooth clean work surface in a mound, pour sugar on top of flour, and sprinkle baking powder on top of sugar.
- Make a well in the center and add the eggs and vanilla to the well.
- Cut small pieces of butter and sprinkle them around the outside of the well placing them on the flour.
- With your hands, carefully knead the mixture to create a dough, it should be a smooth ball.
- Cut the ball in half, and put 1/2 in the refrigerator wrapped in wax paper.
- Cut 1/3 of the remaining dough off and set it aside.
- Taking the larger piece, use a rolling pin on a floured surface and roll out a round 11″ circle.
- Lay the dough into a bottom of a 10″ spring form pan pressing lightly to cover the bottom.
- With your hands roll out the smaller leftover piece of dough into a long, skinny roll and flatten at the bottom of the pan onto sides.
- Add apple slices to the pan evenly and sprinkle with the cinnamon sugar mixture.
- Remove rest of the dough from the refrigerator and roll it out on a floured surface in an 11″ circle, carefully cover the top of the apples with the dough and lightly press the edges to the sides.
- Bake at 350 for 35-45 mins.
- Let cool before removing from pan, run a butter knife around the edges to loosen.
- Sprinkle with powdered sugar before serving.
- Serve with fresh homemade whipped cream (lightly sweetened) and a big scoop of vanilla ice cream!
Let me know how you like it!
