Veras Apfel Kuchen Recipes

Steps:

• Grease the bottom and sides of a 9x13-inch baking dish or a 9-inch springform pan.
• Beat 2 1/4 cup flour, milk, 1/4 cup sugar, yeast, 6 tablespoons butter, vanilla extract, and 1 pinch salt in a large bowl with an electric mixer on high until dough is smooth, about 5 minutes; spread into baking dish and press dough up the sides. Press apple slices into dough.
• Mix 1 cup sugar, 3/4 cup flour, candied lemon peel, cinnamon, nutmeg, and 1 pinch salt in a bowl. Cut in 1/2 cup butter with a knife or pastry blender until mixture resembles coarse crumbs; sprinkle over apples. Allow dough to rise for 30 minutes.
• Preheat oven to 400 degrees F (200 degrees C).
• Bake in preheated oven until cake is golden brown and apples are tender, about 35 minutes.

Steps:

• 1. Cut butter into cake mix until crumbly. Add coconut. Put mixture into an ungreased 9x13 inch pan, pressing it two inches up the sides. Bake at 350 degrees for 10 minutes.
• 2. Remove from oven. Put sliced apples on warm crust. Mix sugar and cinnamon; sprinkle over apples.
• 3. Blend sour cream and egg; drizzle over apples. Bake 25-30 minutes until brown around the edges.

Steps:

• Preheat oven to 350°. Let egg yolks stand at room temperature for 30 minutes. Starting 1/2 in. from 1 end, cut apple halves lengthwise into 1/4-in. slices, leaving them attached at the top so they fan out slightly. Set aside., Cream butter and sugar until light and fluffy, 5-7 minutes. Add egg yolks, 1 at a time, beating well after each addition. In another bowl, sift flour, cornstarch, cream of tartar, baking powder and salt twice. Gradually beat into creamed mixture. Add milk; mix well (batter will be thick)., Spread batter into a greased 9-in. springform pan wrapped in a sheet of heavy-duty foil. Gently press apples, round side up, into batter. Bake until a toothpick inserted in the center comes out with moist crumbs, 45-55 minutes. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Remove rim from pan. Dust with confectioners' sugar.

Steps:

• Preheat oven to 350°F.
• Mix 1 1/4 cup flour, baking powder, 2 tsp sugar, and salt and sift once.
• Cut 1/2 cup butter into dry mix with a pastry blender to pea size.
• In a small bowl, beat egg with 2 T milk and add to dry mix.
• Mix thoroughly and pat dough into a greased or oiled 9x13-inch baking dish.
• Pare and core apples.
• Cut into thin wedge slices and place on dough in rows until covered. We would cover the thin end of one apple with the thick end of the other.
• Dot apples with 2 T butter and mix 3/4 cup sugar, 1 1/2 Tbs flour and cinnamon together.
• Spread dry topping over dotted apples, and bake in oven for 30-45 minutes, until golden brown.

Steps:

• Beat butter in a large bowl with an electric mixer until creamy. Gradually add sugar and mix until well combined. Add eggs, 1 at a time, mixing well after each addition.
• Mix 1 1/2 cups plus 2 tablespoon flour and baking powder in a separate bowl. Add to batter and mix until batter is smooth.
• Peel and quarter apples. Remove core and cut apples like a fan from the outside towards the inside but do not cut all the way through.
• Preheat the oven to 350 degrees F (175 degrees C). Grease a springform pan with butter.
• Spoon batter into the prepared springform pan and spread out evenly. Set cut apple quarters in a circle into the batter with the round, cut side facing up. Gently push apples into the batter.
• Bake in the preheated oven until cake is golden brown, about 45 minutes.
• Remove from oven, allow to cool, and dust cooled cake with confectioners' sugar.

Steps:

• 1. Preheat the oven to 350°F. Grease a kugelhopf or 10-inch Bundt pan.
• 2. Sift together the flour, baking powder, and salt. Beat the butter until smooth, about 1 minute. Gradually add the sugar and beat until light and fluffy, about 4 minutes. Beat in the egg yolks, one at a time. Stir in the flour mixture and milk.
• 3. Beat the egg whites on low speed until foamy, about 30 seconds. Increase the speed to high and beat until stiff but not dry. Fold one-fourth of the whites into the batter, then gently fold in the remaining whites.
• 4. Pour half of the batter into the prepared pan. Spread with half of the apples. Top with the remaining batter, then the remaining apples.
• 5. Bake until golden brown, 50 to 60 minutes. Let cool in the pan for 20 minutes, then transfer to a rack and let cool completely.
• 6. To make the glaze if using: Combine all the glaze ingredients, stirring until smooth and of pouring consistency. Drizzle over the cake and let stand until set.

Steps:

• Preheat oven to 350 degrees.
• Beat the butter or margarine with a wooden spoon or mixer until creamy. Slowly add the sugar, together with the vanilla sugar, salt and almond extract, alternating with the eggs. Mix the dough until it is very foamy and the sugar has been thoroughly dissolved. Sift in the flour with the baking powder, add the ground almonds, and mix everything together quickly.
• Carefully coat a springform with butter or margarine. Pour the batter in and smooth down the surface. Peel the apples, cut in half lengthwise, and remove the cores. Cut into the outer surface a few times with a knife, but don't cut all the way through. Brush apples with the lemon juice. Place the apples close together onto the batter, core side down. Soak the currants for a short time in hot water, wash thoroughly and rub dry in a cloth. Sprinkle the currants, together with the slivered almonds over the apples. Bake the cake at 350 degrees for 75-80 minutes or until golden brown. Remove from the oven and let cool before dusting with icing sugar.
• Serve with whipped cream.
• Note: I always leave out the optional items as I find they don't they add much to the flavour of the cake.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour two 9 inch round cake pans. Soak the raisins in boiling water while the oven preheats.
• Cream together 1/2 cup butter or margarine with 1 cup sugar until fluffy. Beat in the eggs one by one, then add the almond extract and milk. Sift together the flour, salt, and baking powder; stir into the creamed butter to form a loose dough.
• Divide the dough in half and press each half into the bottom of a prepared cake pan, bringing it slightly up the sides. Drain the raisins and scatter them over the dough. Arrange the apple slices in a spiral pattern over the raisins, overlapping slightly. Sprinkle with the remaining 1/2 cup of sugar and drizzle with 1/2 cup of melted butter or margarine.
• Bake in preheated oven until apples are soft and the dough is lightly browned, about 30 minutes. Serve warm or at room temperature.

Steps:

• 1. Mix yeast with sugar and warm milk in a bowl. Let stand a few minutes until mixture bubbles. 2. Place flour in bowl of stand mixer fitted with dough hook. Add melted butter and yeast mixture and knead 5 to 6 minutes for a soft, shiny dough. Cover with plastic wrap and refrigerate at least 2 hours. 3. Remove dough from refrigerator and knead briefly on a floured board. Divide in half. Roll one piece to fit in the bottom of a 10x15" rimmed sheet pan or a slightly larger pan. 4. For apple filling grate apples on a coarse grater with large holes and squeeze out the juice well. Combine with sugar, cinnamon and lemon juice. Taste and adjust seasoning. Add egg white to make filling more stable. Evenly spread apples on dough. 5. Roll out remaining dough to the same size and cover apples. (Dough will be quite thin.) Combine egg yolk with water and brush on surface of dough. Using a fork make a crisscross pattern on the glaze about 1" apart. 6. Place in a preheated 425F oven for 10 minutes and turn oven down to 350F. Bake 40 to 45 minutes longer or until top is browned and cooked through. (If top is too brown cover loosely with a piece of aluminum foil.) 7. Cool and cut into squares. Delicious cold or at room temperature.