Apple Kutchen

This apple kuchen is pure German baking magic, the kind of dessert that makes your kitchen smell like a Bavarian bakery.

A simple, buttery cake base gets blanketed with heaps of sliced apples, then crowned with a crunchy streusel that’s equal parts brown sugar, flour, and vanilla.

Bake it in a jelly roll pan so every piece gets plenty of that crumbly topping.

Chef Tips

• Use your hands to spread the soft dough evenly in the pan (butter them first so it doesn’t stick)
• Don’t skimp on apples; pile them high for maximum fruit-to-cake ratio
• The topping should be crumbly, not paste-like. If it clumps too much, add a bit more flour