Guys, I’m finally blogging under a blanket, so it’s oficially fall for me.
And you know what that means, right?
Better yet. Apple kuchen.
I’m so excited to be able to share this post with you all. I mean, this is really good. Unbelievably good. And super easy too, because even though there’s yeast here, there’s no kneading involved, therefore this kuchen is just as easy to make as cake.
And there’s brown butter in here, and you know how brown butter automatically makes life better. And if you do not, you should grab some butter and brown it inmediately, because there’s so much you’re missing out!
Like, if you haven’t given it a try yet, you’re probably seeing lots of food bloggers swearing by it… and you might think “yeah, it should be good because it’s butter and butter is amazing but is it that awesome actually?”. That’s what I used to think back when I still hadn’t tried (like two weeks ago lol)… never in my life had I imagined that brown butter would be this wonderful.
It’s unbelievably amazing and it makes life magical.
You need to try it.
You really need to.
And besides brown butter, you have also the most perfect streusel you’ll ever taste.
Brown butter + oats + brown sugar + hazelnuts
How awesome does that sound?
You’d better make extra because you’ll likely find yourself popping part of it into your mouth while you’re taking some pics. Or cutting it into squares. Or you might want to steal your mum’s piece’s streusel when she isn’t looking.
This stuff is good, I tell you.
And then there’s a layer of sweet apples smothered in vanilla custard. But not too much custard, because I find it too heavy in larger quantities. Just the right amount to compliment the tart apples.
And hey, guess what. You don’t have to make the custard because it makes itself. It’s magical, guys.
And last but not least you have cake. Fluffy cake that is amazing because it is yeast-raised. Like a cross between sweet buns and cake. And I’m sorry but if you don’t like how the lovechild of sweet buns + cake sounds, we can’t be friends anymore.
Just kidding, we can. More cake for me that way.
And I know how some of you guys are terrified of yeast, but let me repeat that although it might look difficult and there are a lot of steps involved, it is quite easy to make.
And even easier to eat, so you cannot miss it.
Here’s the recipe, which I adapted from Barbara Bakes.
Oh, and I doubled the recipe, but don’t try to do that, because this rises a lot and it will overflow in the oven, resulting in a big mess to clean up… and that’s not funny, I had to cut off a lot of the cake to make it lot nice for the pictures and even that way it looked, well, weird. Nevermind, it was delicious, but don’t double the recipe, this makes a big kuchen this way!
The recipe I’m listing isn’t doubled.
1/2 cup flour
1/2 cup oats
1/2 cup brown sugar
1/4 cup chopped hazelnuts
3 tbsp. brown butter, melted
4 apples (I used a mixture of Fuji and Granny Smith)
1/3 cup. brown sugar
3 tbsp. vanilla custard powder
1 tbsp. lemon juice
1 tsp. cinnamon
2 tsp. vanilla essence
2 + 1/2 cups flour (I used bread flour, but all purpose should be fine):
25 gr. fresh yeast (1 packet of dry yeast should do, but fresh one uses to be better!)
1/2 cup milk
1/2 cup granulated sugar
1/4 cup brown butter, melted
1/2 tsp. salt
2 eggs, whisked
Start by browning the butter. It is super easy, actually. I’m planning to do an step-by-step post soon, but meanwhile you can head over Jessica’s blog, since she’s got a really helpful post on how to do this!
I’ll tell you how, anyways. But you might want to see the pictures, so go on her blog!
Cut the butter into smaller pieces and add them to a pan. Melt it on medium-low heat, and star whisking. It will start bubbling soon, so keep whisking for 3-4 minutes more until it looks brown and smells amazing.
You will know you have succesfully browned butter when your siblings walk into the kitchen like “what’s that scent, is this want angels smell like? what are you cooking, can we eat it now pretty please what is it what is it? Oh, it smells GOOD”. Literally.
Set aside 3 tbsp. for the crumb topping and use the rest for the cake. Let both of them cool.
Meanwhile, prepare the crumb topping. Add flour, oats, hazelnuts, sugar and butter and mix until you have a crumbly mixture. Set aside and try not to eat it before you pour it on the cake.
For the apple layer, you have to chop the apples (unpeeled, I like the exra fiber. Although you may peel them if you like them that way) and add them to a bowl. Add the rest of the apple layer ingredients and stir until mixed. Set aside.
Now let’s go for the cake part. Warm your milk a bit, but not too much: you don’t want to kill the yeast, do you? If you don’t feel comfortable baking with yeast and you’ve killed it before, use room temperature milk. It will work the same, but your kuchen will take longer to rise. Good thing is that there’s no risk to kill the yeast this way.
When your milk is warm, dissolve the yeast with 1tbsp. of the sugar. Let it rest until bubbly and foamy. When it’s foamy, add it to a big mixing bowl and toss in the rest of ingredients. Mix with a wooden spoon until combined. You can also use an electrical whisk here, that’s probably a better option.
Pour mixture into an oven-safe dish, top it with the apple layer and streusel and let it rest for an hour or so. When it has doubled its volume, bake in a preheated oven at 375F (175ºC) for 30-35 minutes or until streusel looks golden and when you insert a toothpick into the cake it comes out clean.
Let it cool before trying to slice it and enjoy!
And now I have oficially started fall baking, let me show you my apple baking (and cooking) bucket list, full of recipes by some of my favourite bloggers that I definitely have to try (and you should too!):
Brown Butter Cream Cheese Jewish Apple Cake by Allie at Baking a Moment - Brown Butter + Cream Cheese + Apples. Drooling over here, guys. This stuff sounds amazing.
Simple French Apple Tart by Monet at Anecdotes and Applecores - Puff pastry everything is a winner in my book!
Healthier Zucchini Apple Bread by Marcie at Flavor the Moments - Looks amazing and it’s healthy too. Win!
Overnight Baked Apple Cinnamon French Toast by Ashley at Cookie Monster Cooking – Best. Breakfast. Ever. It looks out-of-this-world amazing!
Caramel Apple Pound Cake by Christin at Spicy Southern Kitchen - Caramel + Apples? I need this in my life right now!
Tiny Apple Pies by Josefine at The Smoothie Lover - These are the cutest pies I’ve ever seen and they look so tasty too!
Apple Pie Pancakes with Vanilla Maple Syrup by Averie at Averie Cooks - They must be the tastiest stack of pancakes I’ve ever got to see!
Red Delicious Apple Pie Smoothie by Cindy at Pick Fresh Foods - Now you can enjoy apple pie too during summer, that’s genius!
Heirloom Apple Rolls by Carrian at Oh Sweet Basil - Baking with yeast is my favourite and these rolls look wonderful.
Apples and Honey Challah by Vicky and Ruth at May I Have that Recipe - Apples and honey, guys. Now, that’s a nice combo!
Caramel Apple Turnovers by Sally at Sally’s Baking Addiction - I have no words, guys. These look beyond amazing!
Salted Caramel Apple Cheesecake Bars by Joanne at Eats Well with Others - I’ve been wanting to gove these a try for months!
Whole Wheat Apple Pumpkin Muffins by Georgia at The Comfort of Cooking - So beautiful that they don’t look healthy in the slightest bit!
Apple Spice Layer Cake with Goat Cheese Frosting by Tracey at Tracey’s Culinary Adventures - That frosting. It calls my name.
Apple Raisin Larabars by Mary Frances at The Sweet Tooth Life - A perfect healthy snack!
Apple Butter Cheddar Dill Biscuits by Erin at The Law Student’s Wife - Savory apple deliciousness at its best!
Apple Cinnamon Streusel Muffins by Anne at Uni Homemaker - Streusels are always a winner!
Is it even possible to choose a favourite among all those recipes? Now you have no excuses not to start with fall baking!
And that’s all guys, happy baking!