Apple Kuchen

with Streusal or with Custard and Streusel Topping

Ingredients:

This makes 2-9 x 13 Kuchens

Ingredients:

Basic Coffee Cake Dough

2 Eggs, well beaten
1 / 4 cup (62 gr) Milk, warmed
1 pkg. (or 1 tablespoon 9 gr) dry Yeast
1 / 4 cup (60gr)warm Water
1 / 2 cup (100 gr)Butter (1 stick, melted but not hot)
1 / 4 cup (50 gr) Sugar
1 / 2 teaspoon (3 gr) Salt
grated lemon peel from 1 lemon
3 cup (360 gr) Flour, more if needed

Apple Topping
4 medium sized Apples
1/3 cup (67 gr) Sugar
1 teaspoon (5 gr) Vanilla Extract
2 teaspoons (5 gr) Cinnamon

Custard
1 beaten Egg
1 cup (230 gr) Cream or 1/2 cup Sour Cream with 1/2 up Milk
2 tablespoon (24) Sugar
1 tablespoon (15 gr) Vanilla Extract

Crumb Topping or Streusel
1/2 cup (75 gr) Bread Crumbs or Flour
or combination
1/4 cup Sugar
1-2 teaspoons (10 gr) Cinnamon
3-6 tablespoons (28 gr) melted Butter
Streusel is a flexible garnish
Some like it drier, some like it
sweeter

Directions:

1. Pour lukewarm water, yeast, and sugar in mixing bowl.

Grate Lemon zest with a microplane, hand grater or a vegetable peeler and dice fine.

2. Add melted (not hot) butter, warmed milk, salt, lemon peel, and beaten eggs. Mix well.

3. Add flour, 1 cup at a time, mixing well after each cup. Add more flour, if necessary, to make a smooth dough, and turn out onto a floured surface. You can either mix it in a bowl like I showed up above or you can mix it in a mixer.

4. Knead very lightly.

5. Let rise for about 1 hour; punch down and let rest for 10 minutes. Meanwhile prepare apple and custard toppings.

Apple Topping
4 medium sized apples
1/3 C. vanilla sugar
2 teaspoons cinnamon

6. I used 4 apples 2 semi-tart red skin apples, these were Fuji, and 2 tart Granny Smith apples. I did this just to give a variety of flavor.
Peel and core apples, then cut into ¼ inch slices.

6. Spread dough in 2 well-greased 9-inch round or square cake pans, pushing it up on the sides as for pie crusts.

Stagger the apples in rows(or in random fashion if in a hurry) on top of dough. Drizzle melted butter over the fruit and crust, sprinkle with cinnamon and sugar. Let the dough rise for 30 minutes.

Bake for 10- 15 minutes at 375 degrees to set the crust. Remove from oven. Let's top
with the custard and the crumb topping.

Custard
1 beaten egg
1 cup cream or 1 / 2 cup sour cream with 1 / 2 cup milk
2 tablespoon sugar
1 tablespoon vanilla extract

Mix all ingredients in a bowl.

Mix which ever streusel you like.
Richer and thicker, or lighter cinnamon
and drier or more crumbly with more butter. .

Top first with the custard.

Take the Streusel you chose to use
then sprinkle the crumbs and continue baking at 350° for 30 minutes longer.
the custard is set and the apples are completely cooked.

Cool and cut in squares and serve topped with whipped cream. Store in fridge, this cake
gets better after a day. It will keep for a week at least properly stored.