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Apple Kuchen


3    cups (750 mL) chopped, peeled apples  
1/2     cup (125 mL) granulated sugar
1    teaspoon (5 mL) ground cinnamon
1     teaspoon (5 mL) grated nutmeg
2    tablespoons (30 mL) lemon juice
1/3     cup (75 mL) rum
2     cups (500 mL) sliced almonds
1-2     tablespoons (15-30 mL) flour

1     cup (250 mL) all-purpose flour
1/3    cup (75 mL) granulated sugar
1/3    cup (75 mL) butter or margarine
1/2     teaspoon (2 mL) cardamom (optional)

1 1/4    pounds (600 grams) ricotta cheese
1/3    cup (75 mL) granulated sugar
1    tablespoon (15 mL) all-purpose flour
1    tablespoon (15 mL) lemon juice
2    teaspoons (10 mL) vanilla 
2    eggs

8    ounces (250 mL) apple jelly
1/2     teaspoon (2 mL) ground ginger


Apples: In a saucepan, combine chopped apples, 1/2 cup (125 mL) sugar, cinnamon, nutmeg, 2 tablespoons (30 mL) lemon juice, rum and 1 cup (250 mL) sliced almonds. Cook over medium heat until apples are soft, but not saucey. Add 1 tablespoon (15 mL) of flour; mix well. Add another tablespoon of flour if liquid is present. Set aside.

Base: In a bowl, combine 1 cup (250 mL) flour and 1/3 cup (75 mL) sugar. Cut in butter or margarine with a pastry blender or two knives, until small crumbs form. Sprinkle on cardamon, if using. Lightly pat mixture into a well-greased 10-inch (25 cm) springform pan.

Filling: In a mixer, combine ricotta cheese, 1/3 cup (75 mL) sugar, 1 tablespoon (15 mL) flour and 1 tablespoon (15 mL) lemon juice; beat until smooth. Stir in vanilla. Add eggs, one at a time; beat well. Pour evenly onto base.

Spoon apple mixture over filling; sprinkle with remaining almonds. Bake in a 425°F (220°C) oven for 15 minutes. Reduce heat to 350°F (180°C) and bake for another 30 to 40 minutes, until golden brown and firm. Cool in pan for 30 minutes.

Glaze: Heat apple jelly until bubbles form (about 1 minute on high in microwave). Add ginger; mix well. Cool and pour over cooled cake while still in the pan. Allow to set for 20 minutes before removing ring. Makes 12 servings.

Apple Kuchen

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