Apple Cinnamon Nut Kuchen
This is a wonderful recipe for a yeasted coffeecake that is unorthodox because it doesn't need to rise. Thus, it is relatively quick, dead-simple and utterly delicious. You can even substitute other seasonal fruit such as peaches or pears.
Serves 12
Ingredients:
1 package dry yeast
2 Tablespoons warm water (105 degrees)
1 teaspoon sugar
1/2 cup sweet butter, softened
1/2 cup sugar
2 large eggs
1/3 cup sour cream (plain yogurt can be substituted but sour cream will be richer)
1 Tablespoon grated lemon (use both peel and juice)
1 teaspoon vanilla extract
2 cups all-purpose flour
1 Tablespoon baking powder
1/2 cup yellow raisins
1/2 cup chopped toasted almonds
1/2 cup sugar
1 teaspoon cinnamon
2 apples, peeled, cored and thinly sliced (about 2 cups)
Directions:
In a small bowl, stir together the yeast, warm water, and sugar and allow to rest for 10 minutes or until yeast starts to foam. Meanwhile, beat together the butter, sugar, eggs, sour cream, lemon and vanilla extract until nicely blended. Beat in the yeast mixture. Beat in the flour, baking powder, raisins and almonds until blended. Spread batter evenly in a well-greased 9 x 13-inch baking pan.
Toss together the sugar, cinnamon and apples and place mixture evenly on top of the batter. Bake at 350 degrees for about 35 to 40 minute, or until the top is browned and toothpick, inserted in the middle of the cake, comes out clean. Allow to cool in the pan. Cut into squares and serve.
Note:
Sometimes I add 1/8-1/4 teaspoon of almond extract because almond is such a strong flavor.
This is a wonderful recipe for a yeasted coffeecake that is unorthodox because it doesn't need to rise. Thus, it is relatively quick, dead-simple and utterly delicious. You can even substitute other seasonal fruit such as peaches or pears.
Serves 12
Ingredients:
1 package dry yeast
2 Tablespoons warm water (105 degrees)
1 teaspoon sugar
1/2 cup sweet butter, softened
1/2 cup sugar
2 large eggs
1/3 cup sour cream (plain yogurt can be substituted but sour cream will be richer)
1 Tablespoon grated lemon (use both peel and juice)
1 teaspoon vanilla extract
2 cups all-purpose flour
1 Tablespoon baking powder
1/2 cup yellow raisins
1/2 cup chopped toasted almonds
1/2 cup sugar
1 teaspoon cinnamon
2 apples, peeled, cored and thinly sliced (about 2 cups)
Directions:
In a small bowl, stir together the yeast, warm water, and sugar and allow to rest for 10 minutes or until yeast starts to foam. Meanwhile, beat together the butter, sugar, eggs, sour cream, lemon and vanilla extract until nicely blended. Beat in the yeast mixture. Beat in the flour, baking powder, raisins and almonds until blended. Spread batter evenly in a well-greased 9 x 13-inch baking pan.
Toss together the sugar, cinnamon and apples and place mixture evenly on top of the batter. Bake at 350 degrees for about 35 to 40 minute, or until the top is browned and toothpick, inserted in the middle of the cake, comes out clean. Allow to cool in the pan. Cut into squares and serve.
Note:
Sometimes I add 1/8-1/4 teaspoon of almond extract because almond is such a strong flavor.
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