Coffee Cake Apple Kuchen with Streusel Topping
Connie Dahlke, Napa, California
Makes two 8"-9" round cake pans
Apple Topping - prepare and set aside to cool:
3-4 med-large apples (about 1 1/2 lbs) peeled and sliced
1/2 cup water
2 Tbsp sugar
Simmer apple slices in water until fork tender. Drain and set aside to cool.
Coffee cake dough:
1 1/2 cups (200 gm) stirred flour (stir flour before measuring - for accurate amount)
2 tsp baking powder
1/2 cup (125 gm) butter or butter-flavor shortening
2/3 cup (125 gm) sugar
1/2 tsp salt
1/2 tsp almond or anise flavoring
2 large eggs
1/4 cup milk
Stir together flour and baking powder. Set aside.
Mix together butter and sugar until smooth. Stir in salt and almond flavoring. Beat in eggs, one at a time, until batter is very smooth. Alternately add flour mixture and milk, stirring until all flour is moistened and batter is smooth. (Will be a thick cake batter.)
Divide into two 8"-9" cake pans with removable bottoms which have been greased on the bottom but not on the sides. Smooth batter evenly. Arrange cooked apple slices in a single layer over the cake batter.
1/3 cup flour
1/3 cup brown sugar
1 1/2 Tbsp butter or shortening
1/4 tsp cinnamon
1/8 tsp salt
Stir Streusel ingredients together until well-mixed and in fine crumbs. Sprinkle evenly over the two pans of Kuchen. Bake in 350 F (180 C) oven for 30-40 minutes or until edges of cake begin to brown.
Re-do of a recipe from Nellie Daes' cookbook, Cookbook for Germans from Russia, with input from Marylyn.