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Apple Kuchen

Apple Kuchen
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.




  • 3 cups all-purpose flour
  • 1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Active Dry Yeast
  • 1/4 teaspoon granulated sugar
  • 1/2 teaspoon table salt
  • 1/2 cup water
  • 1/4 cup milk
  • 3/4 cup butter
  • 4 large eggs


  • 4 cups peeled & sliced apples (about 3 large)
  • 1/2 cup pecans (chopped)
  • 1/3 cup granulated sugar
  • 1/4 cup unsalted butter (melted)
  • 1 teaspoon ground cinnamon
  • 1 teaspoon lemon rind (grated)

Butter sauce

  • 1 cup granulated sugar
  • 1/2 cup unsalted butter
  • 1/2 cup half-and-half cream
  • 1 teaspoon vanilla


  • In a stand mixer bowl, combine 1 3/4 cup flour, yeast, sugar and salt; set aside. In a saucepan or microwave-safe dish, combine water, milk and butter; heat to 120-130ºF (butter does not need to melt). Using a paddle attachment, blend on low speed for 30 seconds. Add eggs; blend on low speed until moistened; beat 3 minutes at medium speed. Gradually stir in remaining flour to make a soft batter.
  • Place dough in lightly oiled bowl and turn to grease top. Cover; let rise in warm place until double, about 30 minutes.
  • Prepare Topping: In medium bowl, combine all topping ingredients. Set aside.
  • Preheat oven to 350°F. Grease a 13×9-inch cake pan; set aside.
  • Stir batter down. Spread into prepared pan. Spoon Topping evenly over batter. Cover; let rest for 10 minutes.
  • Bake for 45 to 50 minutes until golden brown.
  • Prepare butter sauce: Combine sugar, butter and half-and-half cream in pot. Heat to boiling, simmer until thickened, stirring occasionally. Add vanilla. Stir to combine.
  • Serve warm, with butter sauce drizzled over top.


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Review & Comments

Toni Olsen | Reply

The recipe calls for 3 cups of flour, but in the instructions it only used 1 3/4 cups of the flour and says nothing about what to do with the 1 1/4 cups of flour that’s left over?

Red Star Yeast | Reply

Hi Toni – After beating in the eggs, add enough of the remaining 1 1/4 cups of flour to make a soft dough — see the last sentence in step 1. You may not need the entire amount; mix in about 1/4 cup at a time until you achieve the desired dough consistency.
Happy baking!

Ita | Reply

5 stars
i would love to make this recipe with Kitchen Aid Mixer, yummy recipe and great tools, how wonderful life..

Jim | Reply

5 stars
Love this recipe!

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