Chilean Apple Crumb Cake Kuchen De Migas Food

CHILEAN APPLE CRUMB CAKE (KUCHEN DE MIGAS)

Steps:

• Gather the ingredients.
• Preheat the oven to 350 F.
• Butter a 9-inch springform pan and line the bottom with a circle of parchment paper.
• Place the softened butter in the bowl of a stand mixer.
• Add the sugar and beat until creamy.
• Add the eggs, one at a time, and beat until mixed.
• Add the vanilla and mix briefly.
• In a small bowl, whisk together the flour, cornstarch, baking powder, and salt.
• Add the dry ingredients to the butter/egg mixture and beat until just mixed.
• Press the dough into the prepared springform pan, pressing it evenly along the bottom and up the sides of the pan.
• Prick the bottom with a fork in several places.
• Chill in the freezer for 10 to 15 minutes.
• Bake the crust for 15 minutes.
• Remove from the oven.
• While the crust is pre-baking, prepare the crumb topping.
• In a medium bowl, whisk together the flour, sugars, and salt. (add 1 teaspoon of cinnamon if desired).
• Slowly add the melted butter while stirring with a fork, until mixture breaks up into even crumbs.
• Spread the fruit filling over the pre-baked base.
• Sprinkle the crumb topping evenly over the fruit.
• Bake for 45 to 50 minutes, or until crumb topping is lightly browned.
• Remove from oven and let cool for 10 minutes before releasing pan.
• Dust with powdered sugar before serving.
• Serve and enjoy!

KUCHEN BORRACHO (CHILEAN DRUNKEN APPLE CAKE)

Steps:

• Make the apple filling: Peel and core the apples. Cut each apple into 8 wedges and then cut each wedge lengthwise into slender slices.
• In a bowl, combine the sugar and cream. Add the apples. Set aside until needed.
• Make the batter: Preheat the oven to 325°F (160°C). Butter the pan and dust with flour.
• Sift the flour with the baking powder and salt and set aside.
• Beat the butter and sugar in a large bowl, either with an electric mixer or by hand, until smooth and creamy. Add the lightly beaten eggs to the butter mixture in 4 batches, scraping down the sides of the bowl and beating well after each addition. Gently fold in the flour in 4 batches, adding the rum and water with the third batch. Stop mixing as soon as the last batch of flour is incorporated.
• Divide the batter into 3 portions. You can eyeball it, but each portion should be about 1 cup or so. Scrape 1/3 of the batter into the prepared pan and smooth the surface. Spread half the apple mixture evenly on top, leaving a 1/2-inch plain border around the edge and smoothing the slices so they're neatly level. Scrape another 1/3 of the batter on top of the apples and smooth the surface, spreading the batter all the way to the edge of the pan. Spread the remaining apple mixture evenly on top of the batter, and then top the apples with the third and final batch of batter, smoothing it all the way to the edge of the pan, which will be quite full.
• Bake the cake for 1 1/2 hours, or until a skewer inserted into the center of the cake comes out clean. Let cool in the pan for 15 to 20 minutes, then release the sides of the pan and transfer the cake to a wire rack to cool completely. Your drunken apple cake will keep at room temperature for up to 4 days.