Apple Kuchen

Photo: Jonny Valiant; Styling: Deborah Williams

Yield: 15 servings (serving size: 1 square)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 251
  • Fat: 11.4g
  • Saturated fat: 5.6g
  • Monounsaturated fat: 2.8g
  • Polyunsaturated fat: 2.3g
  • Protein: 3.9g
  • Carbohydrate: 35.1g
  • Fiber: 1.7g
  • Cholesterol: 51mg
  • Iron: 1mg
  • Sodium: 185mg
  • Calcium: 58mg

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

Preparation

  1. 1. Preheat oven to 350°.
  2. 2. Combine apples and juice; toss. Add 1/4 cup granulated sugar, cinnamon, and 1/4 teaspoon salt; toss to combine.
  3. 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. 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. 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.
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