Apfelkuchen is an apple pie baked German style. The word literally translates to "apple cake", but is used in Germany to mean apple pie. Apfelkuchen has many variations. One variation involves baking apples inside a sweet, sugary crust in a tube pan. My mom had a recipe for apfelkuchen which she got from a German woman she knew, but she lost it. The following recipe is my imitation of that recipe. If you try it, let me know how it turned out!
Crust:
1 1/2 cups (3 sticks) butter, softened
1 1/2 cups sugar
3 medium eggs
1 tablespoon vanilla
1/2 teaspoon salt
1 teaspoon baking soda
4 cups flour
Filling:
8 - 10 apples, sliced (peeling is optional) 1/2 cup sugar
2 teaspoons vanilla
Preheat oven to 350 degrees. Cream butter and sugar. Add eggs one at a time, beating thoroughly after each addition. Add vanilla and salt. Mix well. Add baking soda and flour, and stir until combined. Pat about half of the mixture in the bottom and up the sides of a tube pan.
For the filling, combine the sugar and vanilla. Add the mixture to the apples and mix evenly. Place the apples into the pan with the dough, and carefully place the remaining dough on top. The apples should be completely covered with the dough. If you have any dough left over, you can core an apple or two and cover it with the remaining dough.
Place the apfelkuchen in the oven on the middle rack. Bake for 35 to 40 minutes, or until the apples are soft and the crust is golden-brown (check the apples by piercing with a fork). Remove from oven and let cool for about 15 minutes before flipping onto a platter and removing pan. Serve warm with slightly sweetened whipped cream. Apfelkuchen is also good plain or cold.
Note: Vanilla-sugar can be used instead of sugar, if the vanilla is omitted.
Crust:
1 1/2 cups (3 sticks) butter, softened1 1/2 cups sugar
3 medium eggs
1 tablespoon vanilla
1/2 teaspoon salt
1 teaspoon baking soda
4 cups flour
Filling:
8 - 10 apples, sliced (peeling is optional) 1/2 cup sugar
2 teaspoons vanilla
Preheat oven to 350 degrees. Cream butter and sugar. Add eggs one at a time, beating thoroughly after each addition. Add vanilla and salt. Mix well. Add baking soda and flour, and stir until combined. Pat about half of the mixture in the bottom and up the sides of a tube pan.
For the filling, combine the sugar and vanilla. Add the mixture to the apples and mix evenly. Place the apples into the pan with the dough, and carefully place the remaining dough on top. The apples should be completely covered with the dough. If you have any dough left over, you can core an apple or two and cover it with the remaining dough.
Place the apfelkuchen in the oven on the middle rack. Bake for 35 to 40 minutes, or until the apples are soft and the crust is golden-brown (check the apples by piercing with a fork). Remove from oven and let cool for about 15 minutes before flipping onto a platter and removing pan. Serve warm with slightly sweetened whipped cream. Apfelkuchen is also good plain or cold.
Note: Vanilla-sugar can be used instead of sugar, if the vanilla is omitted.
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