Pennsylvania Apple-Apricot Kuchen

17 Nov


Originally uploaded by Amy Traverso

Active time: 30 minutes; Total time: 1 hour 15 minutes
Makes: 8 to 10 servings

For the dough:
2 1/3 cups (330 g) flour
3/4 cup (225 g) sugar
4 teaspoons (40 g) baking powder
1/2 teaspoon (4 g) table salt
15 tablespoons (213 g) butter, at room temperature
2 large eggs (about 55 g each), at room temperature

For the filling:
1 lb. (454 g, about 2) firm-sweet apples (such as Golden Delicious or Jazz)
2 tablespoons (30 g) sugar
1 tablespoon (15 ml) lemon juice
2 tablespoons (30 ml) apricot jam
Garnish: 2 tbsp (4 g) sliced almonds mixed with 1 teaspoon (5 g) sugar and 1/4 teaspoon (0.5 g) cinnamon

1. Preheat oven to 350º, and position rack in center of oven. Butter and flour a 9- or 10-inch Springform-style pan with removable sides.

2. To make dough, sift dry ingredients into the bowl of a standing mixer (or in a large bowl if using a handheld mixer). Add butter and mix at medium-high speed for 30 seconds. Add eggs and mix until ingredients form a ball, another 30 seconds (dough will be very soft). Using a spatula, turn dough out onto a lightly floured surface. Divide dough into two equal pieces, wrap each in plastic wrap, and chill 25 minutes.

2. Meanwhile, peel, core, and slice apples into 1/4-inch-thick slices. Sprinkle 2 tablespoons sugar and lemon juice over apples and stir. Set aside 10 minutes.

3. Press one ball of dough into prepared pan so that it covers the bottom. Cover with sliced apples. Top all over with small dabs of jam. Divide the remaining ball of dough into 10 equal-sized balls and distribute evenly in top of apples (the dough will rise up around filling as it bakes). Sprinkle with almond garnish. Bake until dough is golden brown and a cake tester comes out clean, 45 to 55 minutes. Remove to cooling rack and let cool 10 minutes, then remove sides of pan and serve.


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