SCHWÄBISCHER APFELKUCHEN – SWABIAN APPLE CAKE

Hier geht's zur deutschen Version dieses Posts        I wanted to make a seasonal, early spring cake - with fruit. Apples were the obvious choice. You can use them the same day you buy them, unlike pears, you don't have to wait days for them to ripen, or even longer to turn dark, like bananas.  They … Continue reading SCHWÄBISCHER APFELKUCHEN – SWABIAN APPLE CAKE

APFELKUCHEN WITH ALMONDS AND APFELKORN CREAM

DOUGH125 g all-purpose flour50 g whole wheat pastry flour (or more all-purpose flour)1 tsp. baking powder75 g butter1 egg30 g sugar1 tsp. vanilla extract1 pinch salt25 g almond meal FILLING750 g apples, mixed, (I used Granny Smith, Honeycrisp, Macoun)juice of 1 lemon150 g butter, softened75 g brown sugar1 tsp. vanilla extract1 egg1 tsp. lemon zest, … Continue reading APFELKUCHEN WITH ALMONDS AND APFELKORN CREAM

A bag full of apples, a dreary day and German Apfelkuchen – Eine Tüte voller Äpfel, ein trüber Tag und Apfelkuchen

Last week we bought a bag full of assorted apples from a farmer. Not only the bag was huge, the size of some of the apples (Macoun) was gigantic, too. What to do with all these beautiful apples? A dreary day makes you think of comfort food, and there's that old saying: "Life is uncertain … Continue reading A bag full of apples, a dreary day and German Apfelkuchen – Eine Tüte voller Äpfel, ein trüber Tag und Apfelkuchen