Monday, March 06, 2006

Apple kuchen with golden sultanas

The basic recipe for this really yummy kuchen (German for cake) was from Nic at Bakingsheet - the only added extra from me were the golden sultanas, which I think are nice in nearly anything.

I wanted to make something different for Pete's birthday - not the usual chocolate cake, so this seemed to fit the bill just nicely.

I cant praise this kuchen enough (and Pete loved it too) - the batter rises up beautifully around the apples and then pulls back as the cake cools, giving a very nice effect to the top of the cake. Anybody with better apple-arranging skills will probably end up with an even more picturesque cake, but even my haphazardly placed apples looked very nice.



This kuchen is absolutely delicious served warm with thick cream or icecream. And the aroma and flavour of the vanilla coming through is to die for. Some people find vanilla bland, but I just love it - its flavour is so gentle and elegant. In fact, I also sprinkled vanilla sugar over each serving, which turned out to be an excellent idea.

I used three Pink Lady apples - peeled, cored and sliced - for my kuchen. Or rather, I used two and a bit, and ate the remaining because there really was no space left on top. With hindsight, two apples will do nicely.

Recipe for:
Apple kuchen with golden sultanas



Ingredients:

Two Pink Lady apples, peeled, cored and sliced into 1/2 cm thick wedges
1/3 cup butter, softened
1/2 cup brown sugar
1/4 cup white sugar
1 large egg
2 tsp vanilla extract
1-1/2 cups plain flour
2 tsp baking powder
1/4 tsp salt
1/2 tsp nutmeg
3/4 tsp cinnamon
1/2 cup milk
1/2 cup golden sultanas
1 tbsp sugar for topping (I used demerara)
Vanilla sugar for dusting (optional)

Method:

1. Preheat the oven to 180C (350F). Grease a round 8" cake pan (I used one with a loose base).

2. In a medium bowl, whisk together the flour, salt, baking powder, nutmeg and cinnamon.

3. In a large bowl, beat the butter and sugar until soft and fluffy.

4. Beat in the egg and vanilla extract.

5. Add the flour mix and milk in 4 alternating additions, starting and ending with the flour.

6. Fold in the sultanas and spread the batter in the prepared cake pan.

7. Arrange the apple slices on the top and sprinkle with the demerara sugar.



8. Bake for 45 minutes or so, or until a tester inserted in the centre comes out clean.

9. Serve warm, dusted with vanilla sugar and accompanied by thick cream or icecream.

11 comments:

Bob said...

For the ignorant few, like me, could you please elaborate on what "sultana" is?

BDSN said...

WEll I have the same question and one more.What is sultana and what is demarara sugar? Can ordinary sugar be used?

shammi said...

Hi Bob, BDSN - Golden sultanas are raisins - they've been dried in artificial light to keep their golden colour, that's all.

More info here: http://www.ochef.com/676.htm

Demerara sugar is a crystalline, crunchy, light brown to golden brown sugar. It doesnt melt easily, which is why I used it. You can use any sugar to sprinkle over the apples, really.

More info here: http://www.hormel.com/kitchen/glossary.asp?akw=&id=35731&catitemid=

and here:

http://www.deliaonline.com/ingredients/sugars-and-syrups,244,IN.html

Alanna said...

What a lovely birthday cake!!

Mika said...

Hi Shammi- looks delicious with the cream.

Garam Masala said...

Wow... definitely more special than plain ('vanilla') chocolate cakes! looks absolutely delicious!

Puspha said...

That's a delicious looking Apfel Kuchen.

Santhi said...

what a neat looking cake. I am trying to better my baking skill which for now is open a ready mix and bake :). This looks like something I am definetly going to try shammi.

Thanks!!!

Lera said...

Been sometime since i have seen such a delicious looking Cake..!

appletpt said...

can i use white sugar instead of brown sugar.

anju said...

Hi Shammi, This is am amzing cake; I have made it several times for family and friends and it is always a hit! I have even substituted firm but ripe nectarines in place of the apples and the results were awesome! Thanks for the recipe.

Anju