Peach Kuchen

There are a few steps involved in this delicious German apple dessert, but it’s worth it in the outcome. It also might be a dish you could make in the place of an apple pie. The tastes are very similar except for the crème filling that goes over the apples.

In German, Kuchen means ‘cake’. Generally speaking the base of a kuchen also had a wild yeast base. Several weeks ago I shared an overnight cherry breakfast cake, which could easily be switched around into a kuchen. Here’s a fun thing to note about the Russian yeasts. They used fermented wine for their yeasts. The wine was heated on top of the stove until it foamed. The foam was combined with cornflower to make small ‘patties’. These ‘patties’ were then dried, placed in fabric bags and hung in a dry place. When it was time to bake. You took out a ‘pattie’ and crumbled it into warm water, dissolving the mixture, which now becomes your yeast! I could serenade you with page after page of ‘yeast’ information. It is important to note this is where the best bread flavors originate!

A few tips on the recipe would be helpful. When the fruit goes on top of the crust be sure and move the slices around so they are pretty flat and balanced in the pan. As you pour the crème filling over the apples you will get a much nicer presentation with the apples flattened out.

After you make the bottom/base layer turn around and use the same bowl to make the topping! Less to wash and it’s practically the same ingredients.
Originally the recipe was for a Peach Kuchen. If you go this route use about 4 cups of peaches in light syrup. They would also need to be drained and patted dry before placing inside the kuchen.

For serving purposes there are many approaches. This time of the year caramel is a nice addition. Serve the kuchen with caramel drizzled over the top. If all the pecans are making a big crunch, on the wallet consider using quick oatmeal in the topping. Or use oatmeal in the lower crust and implement pecans in the topping. I do this sometimes with pies instead of doing 100% pecan pies try oatmeal pecan pies. Eaten fresh or baked the night before the kuchen is great for breakfast or dessert.

For test purposes Fugi apples were used, but there are plenty of firm-medium firm apples to choose from. I would advise staying clear of real soft apples because they tend to get too mushy when baked.

I need to close and set the kuchen for you. Have an outstanding week. The Covered Dish. www.thecovereddish.com

Peach or Apple Kuchen

Base
1 3/4 cups flour
1 teaspoon cinnamon
1/3 cup granulated sugar
1/2 teaspoon salt
1/2 cup cold butter
1/2 cup finely chopped pecans
3 tablespoons sour cream

Filling
1 (8 oz.) pkg. cream cheese, softened
1/2 cup butter, softened
3 eggs, slightly beaten
2 cups powdered sugar

Topping
1/2 cup pecans, chopped
1 teaspoon cinnamon
1/2 cup flour
1/2 cup brown sugar
5 tablespoons (1/3 cup) Cold butter

Fruit
4 cups sliced apples (Fugi used for testing.)
1 teaspoon cinnamon
2 tablespoons light brown sugar
1/4 teaspoon salt
1 tablespoon flour
1 tablespoon lemon juice

Start by preparing base, mixing all the dry ingredients together in a mixing bowl. Add the cold butter and blend either with a mixer or a pastry cutter until mixture resembles small peas. Add the chopped nuts and lastly, the sour cream. Press into a greased 9 x 13 baking pan. Bake in a 350 degree oven for 20 minutes; remove from oven.

Filling: Soften the cream cheese in the microwave so a smooth blend can be achieved. Add the butter and eggs, blending well. Add the powdered sugar last.

Fruit: Combine all the fruit ingredients together. Layer the seasoned apples over the crust, flattening out the apples. Evenly pour the filling over the top of the apples.

Lastly, prepare the topping to sprinkle over the cream filling. Cut cold butter into the sugar, cinnamon and flour, until well mixed. Stir in the pecans and sprinkle over the top of the dessert. Bake in 350 degree oven for 50-60 minutes and the topping is golden. Serves 12-15.