Before I retired in 1994, I worked for 30 years for a manufacturers’ rep. In the late 1980s, he began dealing with German firms and I took German lessons to help in translating correspondence and in writing reasonably clear German letters. My boss’ wife jumped at the opportunity to have me translate German recipes she had collected and this is an adaptation of one of them. It makes a thin, not-too-rich treat for breakfast.
APPLE PECAN KUCHEN
- 1 Tblsp. butter
- 2 cups thinly sliced tart apple (about 1-1/2 medium apples)
- 3 Tblsp. sour cream
- 3 Tblsp. milk
- 3 Tblsp. vegetable oil
- 1-1/2 cups plus 2 Tblsp. granulated sugar
- 1/2 tsp. grated lemon peel
- 1/4 tsp. salt
- 1 tsp. baking powder
- 1 cup plus 2 Tblsp. all-purpose flour
- 2 tablespoons pecans
- Cinnamon Topping: 1 tsp. cinnamon mixed with 1/4 cup granulated sugar
Preheat oven to 350 degrees F
Spray or oil an 8″ baking pan
In a small skillet melt the butter over medium heat and add the sliced apples. Saute, turning occasionally, for about 5-7 minutes, until apples are softening but not browned. Set aside.
In a medium bowl mix together the sour cream, milk, oil and sugar. Whisk in the lemon peel, salt, and baking powder. Stir in the flour – the batter will be thick. Spread the batter in the prepared 8″ pan, using fingertips dampened with water to push the batter in place. Spread the sauteed apples on top of the batter and sprinkle on the pecans.
Bake for 25 minutes @ 350 degrees F. Remove pan from oven, sprinkle cinnamon topping on the apples and return cake to the oven to bake for 5 minutes more.
Place on a wire rack to cool slightly – best when still warm.
Enjoy a serving of American-style kuchen.