This is based on a recipe from a reader’s Oma — I’m not saying whose so as to protect Reader X from a little old lady’s wrath. An apple kuchen recipe like this is properly called a “versunken apfelkuchen” because the apples are immersed into the batter. I like the presentation with apple halves, but you can slice the apples and arrange them any way you wish. You’ll need:
2 pounds apples — a firm, sweet apple like Golden Delicious
juice of 1 lemon
9 ounces (scant 1 3/4 cups) all-purpose flour, sifted
2 teaspoons baking power
½ teaspoon salt
5 ounces (10 tablespoons) butter, softened
8 ounces (1 cup + 1 tablespoon) sugar
2 teaspoons vanilla extract
zest of 1/2 a lemon
5 ounces (2/3 cup) milk
5 ounces (2/3 cup) buttermilk
Preheat your oven to 375. Peel the apples, slice them in two, and core them. Toss the apple halves with the lemon juice and three ounces of the sugar and set them aside for one hour.
Next, prepare the batter. Whisk the flour, salt and baking powder together. Combine the eggs and vanilla in a bowl. Place the butter and sugar in the bowl of a mixer fitted with the paddle and beat until light in color. Beat in the egg mixture. Add the lemon. Stir in flour mixture, then the milk and buttermilk.
Scrape the mixture into a buttered 10″ springform pan. Score the apple slices, slicing them long-ways, but not completely through. Arrange the apples in the batter. Reserve the accumulated juice.
Bake for 45 minutes to an hour, until the top is golden. Meanwhile, reduce the liquid to a glaze consistency in a small saucepan. Remove from the oven, let cool and brush the apple syrup onto the apples. Serve in slices.