ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Apple Kuchen

Photo: Quentin Bacon
Yield Makes 6 to 8 servings

Ingredients

  • 1/2 cup (1 stick) unsalted butter, plus more for the pan, at room temperature
  • 1/2 cup sugar, plus 1 1/2 tablespoons for the topping
  • 1 large egg
  • 1 cup all-purpose flour
  • 1/4 baking powder
  • 8 McIntosh apples, peeled, cored, and cut into eighths
  • 1 1/2 teaspoons cinnamon
  • 1/4 cup apricot jam
  • 1 tablespoon lemon juice

Nutrition Information

  • calcium 36 mg
  • calories 356
  • caloriesfromfat 35 %
  • carbohydrate 57 g
  • cholesterol 65 mg
  • fat 14 g
  • fiber 3 g
  • iron 1 mg
  • protein 3 mg
  • satfat 9 g
  • sodium 34 mg

How to Make It

  1. Heat oven to 350° F. Butter a 10-inch tart pan and set aside. In the large bowl of an electric mixer, cream the butter and sugar at high speed. Lower to medium and add the egg. Combine the flour and baking powder, then gradually add to the butter mixture. Mix until fully incorporated. The dough will be very soft. With floured fingers, push the dough into the tart pan to form an even crust. Arrange the apples in concentric circles, then sprinkle with the cinnamon and the remaining sugar. Bake for 50 minutes or until the crust has browned. Let cool. Meanwhile, in a small saucepan on medium-low heat, combine the apricot jam and lemon juice, mixing them into a thin liquid. Remove from heat and brush gently over the entire kuchen. Serve plain or with vanilla ice cream.