Apfel Kuchen mit Streuseln
I love it when I can use my scale! One of the best things I ever bought.
Now this recipe is another classic from my childhood. I have yet to perfect the butter crumbs - one of the most frustrating things! They're always too dry or too much butter. This time I added a little too much butter and it ran over the edge of the cookie sheet and onto the bottom of my stove. So much so that smoke was coming out of every available crack on my stove/oven! I had to open all the windows and the balcony door, then closed off the dining room and hallway in order to keep the smoke from getting anywhere near the smoke detector in the hallway!!!!! Good grief! The hood fan was sucking away, the wind was blowing outside which only kept the smoke IN the house instead of allowing it to escape but eventually it did dissipate. I turned off the oven and waited for it to cool down and then scraped away at the now-very-sticky grease in the bottom of the oven.
Once that dilemma was resolved I was able to bake up the 2nd batch of apple crumb cake (photos to follow shortly here) and the Amerikaner. Sheesh. What a mess. I emptied the dishwasher, loaded it back up again and even managed to make turkey chili with noodles for supper while doing these crazy baking projects.
So, on to the recipe - this is an oil-and-baking cheese dough. You don't need butter. Just a good canola oil. It's very different from anything you would find in North America and it's so hard to explain to someone who isn't the child of a European immigrant! NO OFFENSE!
Okay, here is the recipe:
For the Dough:
150 grams baking cheese (or "Quark")
3 tbsp milk
1 egg
vanilla extract
6 tbsp oil
75 grams sugar
salt
3 tsp baking powder
300 grams flour
In the bowl of your stand mixer, blend together baking cheese, milk, egg, vanilla, oil and sugar until very nice and smooth. Mix together the flour, salt & baking powder. Add slowly by spoonfuls to the liquid ingredients until a nice pastry-type dough. Press the dough into the bottom of a prepared baking pan until about 1/2" thick. Use your fingers and the palms of your hands to make it smooth and even.
Add fruit: Use fresh apples, peeled and thinly sliced. They don't need to be evenly placed - just dump them on top until you can almost not see the dough anymore. Then you make the butter crumbs.
Now this is the difficult part. Any North American "streusel" recipe calls for cinnamon. DO NOT USE CINNAMON IN THIS RECIPE!!! It will not be the true authentic German style of apple crumb cake!!
Basically you want to use equal parts of unsalted butter, sugar and flour. There. You will have to figure it out as you go along. You'll need to use for sure 100 grams of each.
BAKE for 35-40 minutes at 350 F. or until edges are lightly browned and crumbs are just slightly toasty looking.
If all goes well, it will look like this:
Like I said, the crumbs were not perfect this time - something I'm still working on! But it's sure yummy it doesn't matter if the crumbs sorta melted. And YES - I DO need new baking sheets. I have one but I don't want to use it for this sort of thing because I can't cut on it - it's too nice!
FRUIT: You can use nearly any other type of fruit if you like. I made the 2nd half of the dough in a 10 x 14" lasagna dish and used the rest of the prune plums and a few apples to fill up the pan. And I had just a little leftover butter crumbs so this one has only a few. So I sprinkled some unrefined sugar on top just to sweeten it up a bit more.
Using the casserole dish helped to hold in any juices that might have dripped down to the bottom of the oven and cause yet another kitchen disaster!
So there you have it - another German cake recipe. Enjoy experimenting.
Now this recipe is another classic from my childhood. I have yet to perfect the butter crumbs - one of the most frustrating things! They're always too dry or too much butter. This time I added a little too much butter and it ran over the edge of the cookie sheet and onto the bottom of my stove. So much so that smoke was coming out of every available crack on my stove/oven! I had to open all the windows and the balcony door, then closed off the dining room and hallway in order to keep the smoke from getting anywhere near the smoke detector in the hallway!!!!! Good grief! The hood fan was sucking away, the wind was blowing outside which only kept the smoke IN the house instead of allowing it to escape but eventually it did dissipate. I turned off the oven and waited for it to cool down and then scraped away at the now-very-sticky grease in the bottom of the oven.
Once that dilemma was resolved I was able to bake up the 2nd batch of apple crumb cake (photos to follow shortly here) and the Amerikaner. Sheesh. What a mess. I emptied the dishwasher, loaded it back up again and even managed to make turkey chili with noodles for supper while doing these crazy baking projects.
So, on to the recipe - this is an oil-and-baking cheese dough. You don't need butter. Just a good canola oil. It's very different from anything you would find in North America and it's so hard to explain to someone who isn't the child of a European immigrant! NO OFFENSE!
Okay, here is the recipe:
For the Dough:
150 grams baking cheese (or "Quark")
3 tbsp milk
1 egg
vanilla extract
6 tbsp oil
75 grams sugar
salt
3 tsp baking powder
300 grams flour
In the bowl of your stand mixer, blend together baking cheese, milk, egg, vanilla, oil and sugar until very nice and smooth. Mix together the flour, salt & baking powder. Add slowly by spoonfuls to the liquid ingredients until a nice pastry-type dough. Press the dough into the bottom of a prepared baking pan until about 1/2" thick. Use your fingers and the palms of your hands to make it smooth and even.
Add fruit: Use fresh apples, peeled and thinly sliced. They don't need to be evenly placed - just dump them on top until you can almost not see the dough anymore. Then you make the butter crumbs.
Now this is the difficult part. Any North American "streusel" recipe calls for cinnamon. DO NOT USE CINNAMON IN THIS RECIPE!!! It will not be the true authentic German style of apple crumb cake!!
Basically you want to use equal parts of unsalted butter, sugar and flour. There. You will have to figure it out as you go along. You'll need to use for sure 100 grams of each.
BAKE for 35-40 minutes at 350 F. or until edges are lightly browned and crumbs are just slightly toasty looking.
If all goes well, it will look like this:
FRUIT: You can use nearly any other type of fruit if you like. I made the 2nd half of the dough in a 10 x 14" lasagna dish and used the rest of the prune plums and a few apples to fill up the pan. And I had just a little leftover butter crumbs so this one has only a few. So I sprinkled some unrefined sugar on top just to sweeten it up a bit more.
So there you have it - another German cake recipe. Enjoy experimenting.
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