Apple Kuchen

So I have a confession to make, I have been a little obsessed with baking with apples this fall – not just a little, a lot – and this is one of the recipes that is definitely worth sharing.  For some reason I found myself with tons of apples in the fruit basket, more than one family could ever eat in a week – so I started looking for recipes to try, and this was the first one I found in my Cooking Light magazine.

I wasn’t really sure what to expect – I had never made an Apple Kuchen before – but I love cream cheese, so I knew it couldn’t be bad.  The real test though was to see if my husband and older daughter would overcome their fear of cream cheese – and embrace the dessert.  That’s exactly what happened – they loved it.  Ok, I didn’t actually tell them that the recipe called for cream cheese – but did they really have to know?  The cake was moist and tender, yet creamy – and the apples on top were soft and delicious.  If you have some apples left over – this is the perfect easy dessert for you to make – and it even tastes fantastic the next day.

Ingredients

  • 3  Fuji apples, peeled, cored, and sliced
  • 2  tablespoons  fresh lemon juice
  • 1  cup  sugar, divided
  • 1/2  teaspoon  ground cinnamon
  • 1/2  teaspoon  salt, divided
  • 6.75  ounces  all-purpose flour (about 1 1/2 cups)
  • 1  teaspoon  baking powder
  • 1/2  cup  butter, softened and divided
  • 3  ounces  cream cheese, softened
  • 2  large eggs
  • 1  teaspoon  vanilla extract
  • 2/3  cup  nonfat buttermilk
  • 1/2  cup  chopped walnuts, toasted
  • Cooking spray
  • 1/4  cup  apricot preserves
  • 2  teaspoons  apple juice

Preparation

Preheat oven to 350°.

Combine apples and juice; toss. Add 1/4 cup granulated sugar, cinnamon, and 1/4 teaspoon salt; toss to combine.

Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, the remaining 1/4 teaspoon salt, and baking powder in a bowl, stirring well. Place remaining 3/4 cup granulated sugar, 6 tablespoons butter, and cheese in a bowl; beat with a mixer at medium speed until light and fluffy. Add eggs, beating well. Stir in 1 teaspoon vanilla. Add flour mixture and buttermilk alternately to butter mixture, beginning and ending with flour mixture, beating just until combined. Stir in walnuts.

Scrape batter into a 13 x 9-inch metal baking pan coated with cooking spray. Arrange apples over batter. Melt remaining 2 tablespoons butter; brush over apples. Bake at 350° for 45 minutes or until set.

Combine preserves and juice; microwave at HIGH for 30 seconds or until melted, stirring once. Brush apricot mixture over apples; cool. Cut into 15 squares.

For a printer-friendly version of this recipe, please click here: Apple Kuchen

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