Kuchen means cake, in German, but these are actually squares — rich, buttery apple squares.
- 8X8 baking dish, lined with parchment paper or foil
- Pastry cutter
- Apple peeler-corer, if you have one; otherwise just use
- Paring knife and cutting board
- Sieve for sifting
- Measuring cup & spoons
- Medium mixing bowl
- 2 Small bowls
- 1 cup all-purpose flour
- ¼ teaspoon baking powder
- 1 tablespoon sugar
- ¼ teaspoon salt
- ½ cup butter
- 3 cups thinly sliced, peeled Spy apples (or other variety that holds together when baked)
- 1/3 cup sugar
- ½ teaspoon cinnamon
- 1 egg yolk
- 3 tablespoons whipping cream
1. Preheat oven to 350° F.
2. Sift together flour, baking powder, sugar and salt. Cut in butter until the mixture resembles coarse meal.
3. Line an 8-inch square baking dish with parchment paper or foil. Pat pastry into baking pan. Cover with plastic wrap and place in fridge while you prepare the apples.
4. Core and peel the apples and slice thinly.
5. Arrange apples in lines on top of the dough.
6. Combine sugar and cinnamon. Sprinkle evenly over apples.
7. Beat egg yolk and cream together. Drizzle evenly over the apples. Bake for 40 minutes or until crust is golden and fruit is soft. Serve warm or cool.
Adapted from Lucy Waverman’s recipe, Globe & Mail, Sat. Oct.27, 2001