Friday, November 28, 2008

Apple Kuchen

This is a lovely pastry to make for breakfast or snack. It's Viennese; not too sweet, but sweet enough to please most palates and, best of all, it makes people think you've fussed for them. Bob and I have this several times during the holiday season. We elbow crowds on Thanksgiving weekend, not to shop, but to watch the little ones visit Santa. Spirits so uplifted need nourishment and this pastry is our restorative. Bob helps with the apples, so this isn't as big a deal as it may look. We also serve this on New Year's Day along with Irish coffee and clotted cream while watching the Vienna Philharmonic's New Year's Day Concert. It's a lovely tradition; Viennese pastry to sustain the body and Strauss to free the soul and let the spirit soar. I do hope you'll try this.

Apple Kuchen

1/3 cup raisins, light or dark
1-1/4 cups pastry or all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup granulated sugar
1/4 cup unsalted butter (4 tablespoons)
1 large egg
1/4 cup milk
1 teaspoon vanilla extract
3/4 cup toasted coarsely chopped walnuts
4 large apples (i.e. Golden Delicious)
1/4 cup butter, melted
1/4 cup granulated sugar
1-1/2 teaspoons cinnamon
1/2 cup apricot preserves
2 tablespoons granulated sugar

1) Preheat oven to 400 degrees F. Spray a 9 x 13 x 2-inch pan with nonstick cooking spray. Set aside.
2) Place raisins in a microwave container with 1 tablespoon water. Cover; cook on HIGH power for 1 minute or until raisins are plumped. Set aside.
3) Place flour, baking powder, salt and sugar in a medium bowl and whisk to combine. Cut in butter until mixture resembles coarse crumbs.
4) Combine egg, milk and vanilla in a small bowl. Add to flour mixture, stirring only until dry ingredients are moistened.
5) Pat batter into prepared pan. Sprinkle top with raisins and nuts. Set aside.
1) Peel, quarter and core apples. Cut each wedge into 6 thin pieces. Place apples, overlapping, in three rows on top of cake. Brush apple slices with melted butter. Mix sugar and cinnamon in a small bowl; sprinkle on top of apples.
2) Cover pan loosely with foil. Bake for 30 minutes. Remove foil. Bake for 5 minutes longer.
1) Strain apricot preserves to remove chunks of fruit. Place in a small pan with sugar. Bring to a boil and stir for 3 minutes. Remove from heat.
2) Brush glaze over surface of apples. Serve pastry while still warm: Yield: 8 to 10 pieces.

Cook's Note: This is best served warm and fresh. It does not age well.


Sara said...

This looks really pretty! Your pictures are great.

Peter M said...

There's a definite WOW factor to this photo...time for my coffee but the Kuchen is absent. ;(

Pam said...

What a beautiful pastry. Wish I could have a slice right now.

Mary Bergfeld said...

Sara, Peter and Pam, I wish you could be with us this evening to enjoy this treat. I do hope you'll try the kuchen.

Jude said...

Looks amazing.... Perfectly caramelized. Thanks for sharing your recipe.

Mary Bergfeld said...

Jude, thanks for stopping by. It is a lovely pastry.

Jenny said...

Looks so pretty Mary! Great post, I'll definitely be trying this recipe!

Martha said...

I love Viennese pastries and this will be on my list of must tries -- perhaps for Christmas breakfast!

Cathy said...

Your kuchen looks so delicious and is, indeed, similar to what one would find in the famous pastry shops in Vienna. This would be lovely for Christmas brunch. Danke sehr Mary.

Allie said...

Great looking pastry it looks to die for!

Tracy said...

Wow, that looks gorgeous!

Lynn said...

There is no measurement for the milk. How much are you supposed to use?

Chalice on Tour said...

Ditto to Lynn's much milk?

Chalice on Tour said...

This recipe calls for 2 Tablespoons of milk ...ingredient measurements are a bit different (less sugar!) But flour is same (1 & 1/4 cup) so I'm gonna try it...

Mary Bergfeld said...

Recipe has been updated to include milk in the ingredient list.

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