Apple Kuchen

Apple Kuchen Recipe
Photo: Jonny Valiant; Styling: Deborah Williams


15 servings (serving size: 1 square)

Recipe from

Cooking Light

Nutritional 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


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


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.


Julianna Grimes,

Cooking Light

November 2010
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