Apfelkuchen Recipe
Ingredients
| Cake | ||
| 2 envelopes dry yeast | ||
| Warm water | 2/3 Cup (16 tbs) | |
| Butter/Margarine | 1/2 Cup (16 tbs) | |
| Evaporated milk | 1 Can (10oz) | |
| Granulated Sugar | 3/4 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Eggs | 2 , beaten | |
| All purpose flour | 4 1/2 Cup (16 tbs) | |
| 6 medium-size tart cooking apples | ||
| Firmly packed brown sugar | 1 1/2 Cup (16 tbs) (Topping) | |
| Pumpkin pie spice | 1 Teaspoon (Topping) | |
| Butter/Margarine | 1/2 Cup (16 tbs) (Topping) | |
Directions
1. Make cake batter: Sprinkle yeast and 1 teaspoon sugar into very warm* waterjin a large bowl. ("Very warm" water! should feel comfortably warm when dropped on wrist.) Stir until yeast dissolves; let stand until mixture bubbles, about 10 minutes.
2. Heat butter or margarine, evaporated milk, granulated sugar and salt in a small saucepan over low heat; stir until butter or margarine melts and sugar dissolves; cool. Add to yeast mixture with beaten eggs, stirring until well blended.
3. Add about half the flour; beat with a wooden spoon until smooth, about 200 strokes. Add remaining flour; beat until shiny and elastic, about 200 strokes more. Scrape down side of bowl; cover with towel. Let rise in a warm place away from draft, about 1 hour, or until double in bulk.
4. Beat dough down; divide in half. Spread dough into two greased 13 x 9 x 2-inch baking pans. Cover with a towel and set in a warm place, away from draft, to rise for 15 minutes.
5. Make topping: Pare, quarter and core apples; cut into very thin slices (about 1/8-inch). Mix brown sugar and pumpkin pie spice in a small bowl. Melt butter or margarine in a small saucepan.
6. Arrange apple slices over dough in overlapping pattern. Let rise 15 minutes longer, or until dough is almost double in bulk. Sprinkle with sugar mixture; drizzle with melted butter or margarine.
7. Bake in moderate oven (375°) 30 minutes, or until a cake tester inserted in center comes out clean. Cool in pans on wire racks at least 30 minutes. Freeze one cake, if you wish.
2. Heat butter or margarine, evaporated milk, granulated sugar and salt in a small saucepan over low heat; stir until butter or margarine melts and sugar dissolves; cool. Add to yeast mixture with beaten eggs, stirring until well blended.
3. Add about half the flour; beat with a wooden spoon until smooth, about 200 strokes. Add remaining flour; beat until shiny and elastic, about 200 strokes more. Scrape down side of bowl; cover with towel. Let rise in a warm place away from draft, about 1 hour, or until double in bulk.
4. Beat dough down; divide in half. Spread dough into two greased 13 x 9 x 2-inch baking pans. Cover with a towel and set in a warm place, away from draft, to rise for 15 minutes.
5. Make topping: Pare, quarter and core apples; cut into very thin slices (about 1/8-inch). Mix brown sugar and pumpkin pie spice in a small bowl. Melt butter or margarine in a small saucepan.
6. Arrange apple slices over dough in overlapping pattern. Let rise 15 minutes longer, or until dough is almost double in bulk. Sprinkle with sugar mixture; drizzle with melted butter or margarine.
7. Bake in moderate oven (375°) 30 minutes, or until a cake tester inserted in center comes out clean. Cool in pans on wire racks at least 30 minutes. Freeze one cake, if you wish.
Chef
