Sheet Pan

Mrs. Shunke's German Apple Kutchen Cake Revisited

December 10, 2014
0 Ratings
  • Serves 8 to 12
Author Notes

Yes, there's a sibling recipe to this one. Mrs. Shunke's Kuchen had been enjoyed by my family for decades, but I wanted to put a more contemporary spin on the original, so I came up with this. Thinly sliced peaches, nectarines, or plums can be substituted for the apples. Make them both and decide for yourself! —Windischgirl

What You'll Need
  • 4 Large eggs, at room temperature
  • 2/3 cup Granulated sugar
  • 1 teaspoon vanilla extract
  • 3/4 cup All-purpose flour
  • 1/4 cup whole wheat flour
  • 1/2 cup Extra-virgin olive oil--pick a flavorful one
  • 2-4 Apples, cored and thinly sliced into wedges
  • Dash Ground cinnamon
  1. Preheat the oven to 350F. Grease and flour your baking pan. I prefer a quarter-sheet pan (12 x18 inches), but if you prefer a greater cake-to- fruit ratio, use a 13x9 pan and allow for extra baking time.
  2. In the bowl of a stand mixer and using the whisk attachment, combine the eggs, sugar, and vanilla. Start at low speed and gradually increase the mixing speed to 8 and beat the mixture for 6 minutes. The eggs will triple in volume and turn a pale, creamy yellow. Meanwhile, whisk together the all-purpose and whole wheat flours in a bowl, until well-blended.
  3. Turn off the mixer and replace the whisk attachment with the blade attachment. With the mixer on lowest speed, add the flour gradually, a few tablespoons at a time, until just combined. Turn off the machine, scrape down the sides, and briefly mix to incorporate, about 30 sec.
  4. With the mixer on lowest speed, add the olive oil in a stream until just combined. Pour the batter into the prepared pan, gently easing the batter into the corners. The batter will be bubbly.
  5. Gently lay the apple slices on the batter in a decorative manner, covering as much of the batter as possible; I tend to do close alternating rows resembling a chevron pattern. Dust lightly with cinnamon.
  6. Bake the Kuchen for 20-25 minutes or until set and lightly browned. Let the cake cool briefly before cutting into 3 inch squares for serving. This cake is best eaten the day it's made.

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