Apple Kuchen

Photo by Stephanie Knewasser

From the kitchen of Stephanie Knewasser

Grease & flour a 13 x 9 pan.

Mix together with a food processor or pastry blender:

1/4 c sugar

1 1/2 c flour

2 tsp baking powder

1 tsp salt

2 Tbsp butter

2/3 c milk

“Using a fork, spread the dough thinly. The dough is sticky and the going is hard, but keep at it- it WILL spread.” Yeah, it was hard. I didn’t have luck with the fork method, so I came up with my own. Set 2 -3 Tbsp flour in a bowl. Dip fingers in flour, pat dough. Repeat, repeat, repeat.

Beat together:

1 egg

1 tsp water

Pour over dough, brushing to cover.

Peel and slice thinly:

5 or 6 large apples

Stick the apples into the dough, peel side up.

Combine and sprinkle over apples:

1c brown sugar

1 tsp cinnamon

1/2 tsp nutmeg

Dot with

2 Tbsp butter

Bake @ 400 for 25 minutes or until dough is golden.

Serve warm.


  • As I was browsing Aunt Kay’s extensive recipe collection, I came across a newspaper clipping from 1957 for this apple kuchen recipe that was passed down for generations. Surprisingly mild, it’s perfect for breakfast or brunch.

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