Friday, December 25, 2015

Monica Pegel: Apfelkuchen (Apple Cake)

In addition to a warm casserole, my sister always asks for an apple coffeecake for Christmas breakfast.  Not just any apple coffeecake.  This is a recipe my mother got from her friend in Germany back in the '70's.  The whole thing was originally written in grams and Celsius, so it's been translated into American measurements, but it's still a delicious reminder of my parents' time overseas.  And for us kids, it's a delicious addition to the Christmas morning breakfast table.  Apple + cinnamon = warmth and goodness.

Apfelkuchen (Apple Cake)
Adapted from Monica Pegel

14 tablespoons unsalted butter
7 ounces granulated sugar
7 ounces all-purpose flour
4 large eggs
1 teaspoon vanilla extract
Finely grated rind from ½ lemon
½ teaspoon baking powder
1¾ pounds sour apples, such as Granny Smith
Granulated sugar and ground cinnamon for sprinkling
3½ ounces apricot preserves, warmed
Powdered sugar, for serving

Preheat oven to 375°C. Butter and flour a springform pan or a 9x13-inch baking pan.

Cream butter and sugar. Add the eggs, beating after each one. Add vanilla, lemon rind, and flour. Add baking powder. Spread the batter in the bottom of the prepared pan. Slice apples and place on top of batter. Sprinkle with sugar and cinnamon and put in oven. Bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean. Remove the cake from the oven and brush with apricot preserves.  If desired, sprinkle the top with powdered sugar when serving.

Makes 15 to 18 servings

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