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Apple Kuchen

Photo: Jonny Valiant; Styling: Deborah Williams
Yield 15 servings (serving size: 1 square)

Ingredients

  • 3 Fuji apples, peeled, cored, and sliced
  • 2 tablespoons fresh lemon juice
  • 1 cup sugar, divided
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt, divided
  • 6.75 ounces all-purpose flour (about 1 1/2 cups)
  • 1 teaspoon baking powder
  • 1/2 cup butter, softened and divided
  • 3 ounces cream cheese, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2/3 cup nonfat buttermilk
  • 1/2 cup chopped walnuts, toasted
  • Cooking spray
  • 1/4 cup apricot preserves
  • 2 teaspoons apple juice

Nutrition Information

  • calories 251
  • fat 11.4 g
  • satfat 5.6 g
  • monofat 2.8 g
  • polyfat 2.3 g
  • protein 3.9 g
  • carbohydrate 35.1 g
  • fiber 1.7 g
  • cholesterol 51 mg
  • iron 1 mg
  • sodium 185 mg
  • calcium 58 mg

How to Make It

  1. Preheat oven to 350°.

  2. Combine apples and juice; toss. Add 1/4 cup granulated sugar, cinnamon, and 1/4 teaspoon salt; toss to combine.

  3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, the remaining 1/4 teaspoon salt, and baking powder in a bowl, stirring well. Place remaining 3/4 cup granulated sugar, 6 tablespoons butter, and cheese in a bowl; beat with a mixer at medium speed until light and fluffy. Add eggs, beating well. Stir in 1 teaspoon vanilla. Add flour mixture and buttermilk alternately to butter mixture, beginning and ending with flour mixture, beating just until combined. Stir in walnuts.

  4. Scrape batter into a 13 x 9-inch metal baking pan coated with cooking spray. Arrange apples over batter. Melt remaining 2 tablespoons butter; brush over apples. Bake at 350° for 45 minutes or until set.

  5. Combine preserves and juice; microwave at HIGH for 30 seconds or until melted, stirring once. Brush apricot mixture over apples; cool. Cut into 15 squares.