Tuesday, November 10, 2009

Apple Custard Kuchen

Here is another apple recipe for your fall enjoyment. This recipe starts by making a chunky applesauce that you sweeten with honey. The girls and I really liked it. So even if you dont try the whole recipe you may want to keep this recipe in mind next time you make applesauce.
Kuchen (pr. kook-en), is a german sweet yeast coffee cake. It can be used and topped in many different ways. I made an apple custard, which turned out creamy and delicious. If you know you dont like custard, try topping it with a different form of fruit. If you are unsure whether you like custard, this may be a good one to try because it has the added layer of applesauce to "mellow" the custard texture and flavor.
The dough was very sticky to work with, even after adding more flour, and after dumping it in a bowl to refridgerate I thought for sure this was going to end in disaster. But several hours later when I pulled it out I was so suprised at how the dough had hardened. It broke easily after rolling it and trying to lift it and place it in the pan, but I just pressed it back together and it turned out pretty good. I almost wonder if you could skip the rolling step and just press it all in the pan.

I have never had or even seen an authentic kuchen so Im not really sure how this one stacks up. Has anyone had one? Do you know if this looks authentic?

Apple Custard Kuchen (from Prairie Home Breads by Judith M. Fertig)

The filling:
1 egg, beaten
1 cup heavy cream
1/2 cup sugar
1 tsp. cinnamon
1 cup honeyed applesauce (recipe below) or any chunky applesauce

*Whisk all ingredients but the applesauce together and set aside.

The dough:
1/2 cup milk
1/4 cup sugar
1 tsp. salt
2 Tbsp. butter
1 pkg (2 1/4 tsp.) yeast
1/4 cup lukewarm water (90 degrees)
1 egg, beaten
2 cups flour (I used more)

*In a small saucepan combine the milk, sugar, salt and butter and scald the milk (heat until small bubble form around the edges). Remove from heat and stir until butter melts. Cool to lukewarm.
*In a large bowl sprinkl the yeast over the warm water and allow to proof about 5 minutes until foamy.
*Stir the milk mixture into the yeast, then stir in the flour, one cup at a time until you have a soft dough. Place the dough in a large oiled bowl and turn to coat. Cover and place in the fridge for at least 3 hrs or up to 3 days.

*Turn the dough out onto a floured surface and divide in two. Roll out each section into a circle and place each one in a 9 inch cake pan or springform pan, bringing the sides up a bit.
*Spoon half the applesauce onto each dough and then top with half the filling mixture on each one.
*Bake in a 350 degree oven for about 20-25 min. until the dough puffs a bit and has browned and the filling has browned, but will still look soft. Serve warm or at room temp.

Honeyed Applesauce
8 cups cored, peeled, quartered apples (about 3 lbs)
1 cup mild honey
1 tsp. lemon juice
2 tsp. cinnamon
1/4 tsp nutmeg
1/4 tsp. salt, or to taste

*In a large saucepan combine the apples and 1/2 cup of the honey. Cover and bring to a simmer. Cook until the apples are tender, about 20 min.
*Mash the apples with a masher, leaving it chunky. Stir in the rest of the ingredients
(I just made roughly a quater of this recipe for the kuchen)


  1. Hello Kim! I know this is a little late, but I eat Kuchen every Christmas in Nebraska at my grandma's! It is delicious and usually comes in apricot, cherry, apple, and plumb! It looks similar, but I think they use less cinnamon on top and they may actually use nutmeg. Also, there is more filling and I think it might be alittle more creamier/custard like. But I am sure it tasted delicious!!! Take care, Beth

  2. Beth- Thanks for the info! Without knowing how it was supposed to be, I felt it could have used more filling also, so nice to confirm that! :) I will have to get my hands on an authentic one! Thanks for stopping by!