Growing up I always hated eating apples… I was sadly, a very picky, spoiled eater. Thankfully, I’ve outgrown this and now enjoy eating things like raw spinach almost daily, apples, along with a variety or fruits and vegetables I never would’ve otherwise wanted to try. Cooking (and dabbling a little in baking) is what has broadened my horizons to the tastes of new foods, and this Apple Kuchen, although something I never would’ve eaten before (blame the sweet baked apples on top), is something I’m excitedly glad I tried & loved!
Searching for something new to try for this year’s Rosh Hashana, the Jewish New Year, I stumbled upon this wonderful recipe is from the blog 2 Teaspoons – A Muffin Living in a Cupcake World, and is a quick from-scratch recipe that is ridiculously easy to undertake. I’d never tried to make a cake from scratch before (baking really isn’t my forte), so it was wonderful to see it actually rise and turn into a delicious, moist, & definitely “cakey” treat – like the best coffee cake texture I’ve ever eaten!
You can do this too! Embrace Fall, and all the cinnamony-apple goodness that naturally comes with it! ❤
Mom’s Apple Kuchen
“A fluffy, sweet, super simple German apple cake – perfect for fresh picked apples!”
- 3 Cups Flour
- 1½ Cups Granulated Sugar
- 1 Cup Margarine or Butter Softened
- 2 Teaspoons Baking Powder
- 3 Eggs
- ½ Cup Milk
- 2 ½ Pound Bag of Apples (about 10 Medium Apples) Peeled and Sliced
- Lemon Juice
- ¾ Cup Brown Sugar + 2 Tablespoons Brown Sugar
- 1 Teaspoon Cinnamon
- ½ Cup Granulated Sugar
- ½ Cup Chopped Nuts (optional)
- 1 Cup Confectionary Sugar and Dash of Milk or Premade Frosting
- Mix the first six ingredients in a large bowl. Press dough into a well greased (or lined with parchment paper) 13 X 9 X 2 jelly roll pan.
- Mix the apples with about 1 teaspoon of lemon juice. Add 2 tablespoons of brown sugar and ½ teaspoon of cinnamon.
- Lay the apples in rows on top of the dough. Press the apples into the dough.
- In a small bowl combine ¾ cup brown sugar, ½ teaspoon cinnamon, ½ cup granulated sugar and chopped nuts for the topping. Set topping aside.
- Bake in preheated 350 degree oven until cakes starts to expand, about 15 minutes.
- Sprinkle topping evenly on the cake. Return cake to the oven and bake until lightly golden brown, about 15-20 minutes. Cool cake in pan on a cooling rack.
- When completely cool drizzle cake with a sugar glaze. This can be made from confectioners sugar and milk or slightly melted frosting.
(Images belong to 2 Teaspoons)