Apfelkuchen is a German apple pie made with sugar, flour, eggs, baking soda, milk, and butter. The dough can be made with yeast for a crumbly texture. Apples are added in large, flat pieces and pressed into the batter before baking. It can be topped with sugar icing or streusel.
Apfelkuchen is a German apple pie that is sometimes referred to as a sunken apple pie. The basic ingredients are similar to those of other types of sweet cakes, including sugar, flour, eggs, and baking soda, although milk and an above-average amount of butter are normally required. There are a number of variations on the basic recipe, with some even using yeast in the dough to leaven the apfelkuchen. The apples are usually added as wide, thin slices and can be arranged in a variety of ways so that they rise above the top of the pie, sometimes making for elegant designs. In most cases, dried fruit such as raisins or currants are added to the dough to provide a contrasting flavor for the apples.
The basic batter for apfelkuchen is made by first creaming butter and sugar, then adding eggs and milk to create a wet mixture. The dry ingredients, such as flour, baking soda, and salt, are then sifted until well blended and very fine. The wet and dry ingredients are then carefully combined – along with any extra flavorings, such as vanilla extract, almond extract or rum – to create the batter.
Some apfelkuchen recipes use yeast in the dough. This dough is very similar to the yeast-free recipe, except that active yeast is added to the dough and it is allowed to rise for a few minutes before being placed in the baking dish. The dough can’t rise for more than a few minutes, it only rises once, and it doesn’t get punched after it rises. This allows for a crumb and cake-like texture instead of a more chewy bread-like texture.
Once the dough is in the pan, the apples are added. In general, the apples are cut into large, flat pieces and placed on top of the pie. As each apple is placed, it is gently pressed down into the batter so that it is partially covered. When the pie rises as it bakes, it will cover more of the apple, making it look like the apples have sunk into the pie. Elaborate patterns and clever designs can give the finished apfelkuchen a dramatic look.
Apfelkuchen is baked in the oven until ready and the apples are soft. A simple sugar icing can sometimes be made and poured over the hot cake, while icing sugar can be used to dust the top in other cases. Some recipes for apfelkuchen use a streusel-like topping made from butter and brown sugar.
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