Making Apfelkuchen

Lots of fiddling went on with this recipe (apologies to Reader X and her Oma), but the multiple attempts were worth it. Macerated apples keep the interior from getting gooey with leaked moisture and buttermilk improves both the texture and the overall structure, helping keep the apples from sinking too far into the cake (the advantages of acidic batter donchaknow). The result is a dense but still light and buttery cake with firm-tender apples. Begin by lining a 10″ springform pan with parchment paper and preheating your oven to 375 degrees Fahrenheit. Now zest a lemon…


Apfelkuchen Recipe

This is based on a recipe from a reader’s Oma — I’m not saying whose so as to protect Reader X from a little old lady’s wrath. An apple kuchen recipe like this is properly called a “versunken apfelkuchen” because the apples are immersed into the batter. I like the presentation with apple halves, but you can slice the apples and arrange them any way you wish. You’ll need:

2 pounds apples — a firm, sweet apple like Golden Delicious
juice of 1 lemon
9 ounces (scant 1 3/4 cups) all-purpose flour, sifted
2 teaspoons baking power
½ teaspoon salt
5 ounces (10 tablespoons) butter, softened
8 ounces (1 cup + 1 tablespoon) sugar
3 eggs
2 teaspoons vanilla extract
zest of 1/2 a lemon
10 ounces (1 1/4 cups) milk