I’ve always been a fan of apple desserts. There’s something about the combination of sweet and tart flavors that just gets me every time. That’s why I absolutely love this Apple Kuchen. It’s a traditional German dessert that’s made with a sweet dough and topped with peeled and sliced apples. The apples are then sprinkled with a mixture of sugar and cinnamon before being drizzled with melted butter. The result? A sweet, buttery, and absolutely delicious dessert that’s perfect for any occasion. What I love about this recipe is not just the flavors, but also the process of making it. There’s something therapeutic about peeling and slicing the apples, mixing the sugar and cinnamon, and drizzling the butter. It’s a labor of love, and the end result is so worth it. So, if you’re a fan of apple desserts like I am, I highly recommend you give this Apple Kuchen a try. You won’t be disappointed!
Ingredients
- 1 recipe Basic Sweet Dough
- 4 apples, peeled and sliced
- 1/2 c. sugar
- 1/2 tsp. cinnamon
- 1/4 c. melted butter
Baking Instructions
- Divide Basic Sweet Dough into 2 portions.
- Press into 2 buttered 8 x 8-inch baking pans.
- Press apples, rounded side up, into dough.
- Sprinkle with mixture of sugar and cinnamon; drizzle with butter.
- Let rise in a warm place until doubled in bulk. Bake at 350° for 40 to 50 minutes, or until golden brown.
- Cool on wire rack.
- Serves 16.
Calorie: 200
Total cooking time: 1 hour 30 minutes
Difficulty level: Medium
A Tale of Two Kuchens
If you’ve ever wanted to feel like a magician in the kitchen, this is your chance. We’re going to transform some pretty basic pantry staples into a heavenly, sweet-tasting masterpiece. Houdini, eat your heart out – we’ve got apples, sugar, cinnamon, and butter.
The Dough: A Love Story
So, we’re starting with a recipe for Basic Sweet Dough. The name might sound simple, but oh boy, it’s anything but basic. This dough is the foundation of our Apple Kuchen, the backbone if you will, and it’s about to get a serious apple-topping upgrade.
Speaking of those apples, it’s time to get peeling and slicing. You know what they say about an apple a day, right? Well, I’m not sure if that applies when they’re enveloped in a sugar and butter blanket, but we’re all about optimism here.
Apples Meet Dough: A Dramatic Encounter
Alright, it’s time to divide that dough into two portions because we’re making not one, but TWO Apple Kuchens. Press each portion into a buttered 8 x 8-inch baking pan. This is your chance to get hands-on, literally. Don’t be shy – show that dough who’s boss.
Next up, let’s introduce the apples to their doughy bed. Press them in, rounded side up. It’s like tucking them in for a nap, but a bit more… doughy.
The Sweet Sprinkle and Drizzle
The dough and apples have been united, but it’s not a party until the sugar and cinnamon arrive. Mix those two together and sprinkle them over the top. But wait, there’s more! It’s time for the grand finale: a drizzle of melted butter. It’s like the fireworks at the end of a show, except it’s butter and it’s absolutely delicious.
Patience: The True Test
Here comes the hard part: letting the dough rise in a warm place until it has doubled in size. This part always feels like watching paint dry, but trust me, it’s worth it. Plus, the anticipation makes the end result that much better.
Into the Oven: The Final Countdown
Once the dough has risen, it’s show time. Into the oven they go, at 350° for 40 to 50 minutes, or until they turn a beautiful golden brown.
The Cooling Rack: The Unsung Hero
Once the Kuchens are out of the oven, they need to cool on a wire rack. This step always feels like being the designated driver at a party – necessary, but not the most exciting. But hey, at least the end is near!
The Final Verdict
Finally, the moment of truth. It’s time to taste. One bite and you’ll understand why all the waiting and anticipation was worth it. The apples, nestled in their doughy bed, covered in a blanket of sugar, cinnamon, and butter… it’s a symphony of flavors, a choir of deliciousness.
And remember, this recipe serves 16. So, unless you’re planning a pretty wild solo dessert party, you’ll have plenty to share. Or, you know, breakfast for the next week. I won’t judge. Happy baking!
