Philosophizing About Food With Francine: Apple Kuchen

by Francine Black

This very homey, vanilla scented, single layer butter cake loaded with apple chunks is also called Mittwochskuchen. It means Wednesday cake, or literally midweek cake—so called because it is so simple, it can be made in the middle of a busy week.  As long as I have left my kitchen in such an enormous state of disarray, one more bowl and spatula can hardly be noticed!

Have a wonderful weekend.  🍎🍏🥖🥮

Recipe for Apple Kuchen

Ingredients (all at room temperature)

4 cups of (peeled & cored)chopped apple (1/2” dice) sprinkled with 2 tsp fresh lemon juice

2 cups flour (I use organic malted all purpose)

3 tsp baking powder

1/2 tsp salt (if using salted butter, omit this)

1 stick + 6 T unsalted butter

1 scant cups sugar

3 large eggs

3 T whole milk

1 tsp cinnamon

2 tsp pure vanilla

Directions

1. Preheat oven to 350F.

2. Butter a 10”springform pan (parchment on bottom)

3.  Beat butter and sugar til creamy.

4.  Add eggs, one at a time - beat well after each addition. Stir in vanilla and milk.

5.  Mix dry ingredients together and add to butter mixture beating on low only until all is combined.

6.  Stir in apple chunks.

7. Spoon into prepared pan, smooth top and bake

8. Check with toothpick at 45 minutes. If needed, add baking time in 10 minute increments until toothpick comes out clean. Every oven is different.

High in the mountains above Bally, where the dense groves of treetops seem to touch the sky, is Francine Black, Boyertown’s own version of chef Julia Child. Her daily activities reflect the things she most values: family and friends, music, and lovingly prepared food. To comment on Francine's column, log into The Expression and click the comment bubble below.

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