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Apple Kuchen
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Warm butter sauce served over coffeecake lends the right touch to this apple-topped kuchen. Melted butter blended into the topping enhances the keeping quality of the sliced apples.
INGREDIENTS
This recipe makes One 13- x 9- inch coffecake
| Water | 1/2 cup | ||
| Milk | 1/4 cup | ||
| Butter | 3/4 cup | ||
| Egg | 4 | ||
| Bread Flour | 3 cups | ||
| Salt | 1/2 tsp | ||
| Sugar | 1/4 cup | ||
| Active Dry Yeast | 4 + 1/2 tsp | ||
Topping |
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| Apples, peeled & sliced | 4 cups (3 large apples | ||
| Pecans, chopped | 1/2 cup | ||
| Sugar | 1/3 cup | ||
| Butter, melted | 1/4 cup | ||
| Cinnamon | 1 tsp | ||
| Lemon rind, grated | 1 tsp | ||
Butter Sauce |
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| Sugar | 1 cup | ||
| Butter | 1/2 cup | ||
| Half and Half cream | 1/2 cup | ||
| Vanilla | 1 tsp | ||
DIRECTIONS
Bread Machine Method
Have liquid ingredients at 80º F and all others at room temperature. Place ingredients in pan in the order listed. Select dough/manual cycle. Do not use the delay timer. After 5 minutes of kneading, open lid of bread machine. Scrape sides of bread pan with rubber spatula, moving the soft batter towards kneading blade to assist mixing. Do not add additional flour. When cycle is complete, remove dough and follow directions under the Rising, Shaping and Baking section below. See our Bread Machine section for more helpful tips and information.
Mixer Methods
Combine yeast, 1+3/4 cup flour, and other dry batter ingredients. Combine water, milk and butter; heat to 120º to 130º F (butter does not need to melt).
Hand-Held Mixer Method
Combine dry mixture and warmed liquid ingredients in mixing bowl. Add eggs; blend at low speed until moistened; beat 3 minutes at medium speed. By hand, gradually stir in remaining flour to make a soft batter.
Standard Mixer Method
Combine dry mixture and warmed liquid ingredients in mixing bowl. Add eggs; blend at low speed until moistened; beat 3 minutes at medium speed. By had, gradually stir in remaining flour to make a soft batter.
Food Processor Method
Have all ingredients at room temperature. Put dry mixture in processing bowl with steel blade. While motor is running, add butter, egg and liquid ingredients. Process until mixed. Continue processing, adding remaining flour until a soft batter forms.
Rising, Shaping, and Baking
Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until ripe (about 30 minutes).
TOPPING: In medium bowl, combine all Topping ingredients.
Stir batter down. Spread in greased 13- x 9-inch cake pan. Spoon Topping over batter. Cover, let rest for 10 minutes. Bake in preheated 350º F oven 45 to 50 minutes until golden brown. Serve warm with Butter Sauce.
BUTTER SAUCE: Combine sugar, butter and Half and Half cream. Heat to boiling, simmer until thickened. Add vanilla.
*You can substitute Instant (fast-rising) in place of Active Dry Yeast in your recipes. When using Instant Yeast, expect your dough to rise faster. Always let your dough rise until ripe. Use equal amounts when baking using traditional methods. When using the Bread Machine, use 1/2 tsp Instant Yeast OR 3/4 tsp Active Dry Yeast per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information on baking.