It’s not really that time of year yet. But the weather has been rainy and cold here of late. So that warm apple cinnamon taste definitely helps.
I can’t remember exactly where I pulled this recipe from because it was a while ago. But it’s very easy to make with nice results. I added a jam glaze and icing sugar on the top for some extra impact.
Verdict: The taste was a bit bland. I should add more sugar next time. Also, the cake ended up being a bit flat. It might fare better in a 8″ pan. But it looks like I spent a lot of time on it 🙂
Blueberry Apple kuchen – Makes 1 9″ cake
6 Tbs (3 oz) unsalted butter, at room temperature, plus butter for the baking pan
1/2 cup sugar
1 large egg
1 1/2 cups all-purpose flour
2 tsps baking powder
1/4 tsp salt
1/4 tsp nutmeg
1/2 cup milk 1 large Red Delicious apples
1 cup cranberries or firm blueberries
Cinnamon sugar: 1 Tbs sugar mixed with 1/4 tsp ground cinnamon.
1. Preheat oven to 350 F. Then butter a 9-inch round cake pan.
2. With a mixer or by hand, beat the butter, sugar, and egg together until the mixture is fluffy and lightened in texture.
3. In a separate bowl combine the flour, baking powder, salt and nutmeg. Add the dry ingredients and the milk alternately to the butter mixture. Do not overmix.
4. Peel the apples. Slice them into 1 cm wedges. Put them in lemon water or salt water to prevent browning.
5. Spoon the batter into the pan. Press the apple slices core side down into the batter, working in a circular pattern around the outside edge (like the spokes of a wheel). Arrange berries in a ring inside the apples and around the edges of the kuchen. Sprinkle the kuchen with the cinnamon sugar.
6. Bake for 40 to 50 minutes or until a cake tester or skewer inserted in the center of the kuchen comes out clean. Set on a rack to cool briefly, or let cool to room temperature.