Swedish Apple Almond Kuchen Food

APPLE ALMOND CAKE

Steps:

• - If using whole almonds, grind the almonds along with the flour to form a fine powder.
• - If using almond flour, mix both the flours evenly in a bowl.
• - In a separate bowl, take the butter and sugar and whisk it until it turns pale and sightly fluffy.
• - Add in the eggs and whisk until eggs are well combined.
• - Add half of the flour and using a spatula, mix until all the flour is combined.
• - Add in the milk and give this mixture another mix.
• - Now shift in the remaining flour and baking powder, baking soda and salt into the bowl and fold everything gently until a smooth batter forms
• - Pour the batter in a greased and lined baking pan and spread the sliced apples on top of the batter.
• - Sprinkle the sliced almonds on top and bake the cake in a preheated oven for 45-55 minutes at 350 degrees until a knife comes out clean from the center.
• - Let the cake cool to room temperature and enjoy!

SWEDISH APPLE-ALMOND KUCHEN

Steps:

• 1. 1. Heat oven to 350. Have 9-9 1/2 spring form pan ready. 2. To make crust in food processor: Process flour, sugar, baking powder, cardamon (if using) just to mix. Add butter and turn off machine 3-4 times until mixture resembles coarse crumbs. Scrape down sides of bowl. Add egg and vanilla (if using) and turn machine on/off until soft dough forms. To make crust by hand: Mix flour, sugar, baking powder and cardamon (if using) in medium-sized bowl. Cut in butter with pastry blender or mix with fingers until mixture resembles coarse crumbs. Stir in egg and vanilla (if using) until soft dough forms. 3. Spread or pat dough evenly over bottom and about 1-1/2 inches up sides of pan. Refrigerate while preparing filling.
• 2. To make filling: 1. Put almonds, sugar and flour in blender or food processor. Process about 1 minute until almonds are ground fine. 2. Add egg, butter, cardamon or vanilla until blended. 3. Peel, quarter and core apples. Place each quarter cut side down and cut each lengthwise in thin slices, not cutting through. (Slices will be attached where core was). 4. Spread filling over crust. Arrange apple quarters over filling side by side, fanning slightly. Put one quarter in middle. 5. Bake 60-65 minutes until crust is very golden and apples slightly brown. 6. Place pan on wire rack, loosen edges and remove pan sides. 7. Cool on rack at least 1 hour or cover and refrigerate up to 3 hours (longer is okay). 8. Sprinkle with powdered sugar to garnish.

EASY SWEDISH APPLE PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Toss apples with 1 tablespoon of sugar, and pour them into a pie plate. Thoroughly mix together 1 cup of sugar with the flour, cinnamon, butter, and egg. Spread this evenly over the top of the pie.
• Bake in preheated oven until the apples have cooked and the topping is golden brown, about 40 to 45 minutes.

SWEDISH APPLE CAKE (ÄPPELKAKA)

Steps:

• Preheat the oven to 350 degrees. Grease and flour a 9 inch springform pan. Make the Apple Topping: Heat butter in a 12 inch nonstick skillet over medium heat. Add apples and sauté until they are lightly caramelized, about 5-8 minutes. Add brown sugar and cinnamon and continue to cook, stirring constantly, until sugar dissolves and apples are evenly coated, about 1 more minute. Remove apples from the heat and set aside.
• Make the cake: Whisk flour, baking powder, salt and cardamom together in a medium bowl and set aside. Whisk sugars and eggs together in a large bowl until fully combined. Slowly add melted butter to sugar and egg mixture and continue whisking until uniform in texture. Add sour cream and vanilla and whisk until fully combined. Add flour mixture and whisk until batter just comes together.
• Scrape batter into prepared pan and even out the top with a small offset spatula. Arrange apples over the top of the batter in two concentric circles. The apples should just touch each other but not overlap. Reserve the butter and sugar mixture that remains in the skillet. Transfer the cake to the oven and bake until golden brown and a toothpick inserted into the center of the cake comes out clean or with just a few moist crumbs attached, about 40-50 minutes.
• Add a couple of teaspoons of water to the skillet along with the reserved butter and sugar mixture leftover from making the apple topping. Cook over medium heat until warm and syrupy in texture, about 1-2 minutes. Brush syrup over the top of the cake, particularly the apples. Cool cake for at least 20 minutes on a wire rack and serve.

SWEDISH BAKED APPLES WITH ALMOND PASTE FILLING

Steps:

• Preheat the oven to 350 F / 180 C /gas mark 4.
• Peel the apples and carefully core them almost to the bottom.
• Brush apples with melted butter, then roll them in the breadcrumbs; place onto a shallow oven proof dish.
• Fill the centres of the apples with almond paste; if you have any butter and breadcrumbs left over, drizzle the butter and sprinkle the breadcrumbs evenly over the apples.
• Bake for 40-50 minutes, or until apples are soft.

EASY APPLE KUCHEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat milk, shortening, egg, and vanilla extract together in a bowl until smooth. Stir 1 1/2 cups flour, 1/2 cup sugar, baking powder, and salt into milk mixture until dough comes together. Spread dough out into the bottom of a rimmed baking sheet.
• Spread apples over the dough on the baking sheet.
• Stir 1 cup sugar, melted butter, 1/4 cup flour, and cinnamon together in a bowl until topping is combined. Sprinkle topping over apples.
• Bake in the preheated oven until apples are tender and topping is golden, about 40 minutes.

FLUFFY SWEDISH APPLE CAKE

Steps:

• Preheat oven to 350°F Grease and flour pan, preferably an 8½-inch or 9-inch spring form pan.
• Sift together flour and baking powder. Set aside.
• In a medium-sized mixing bowl beat butter until light. Gradually beat in sugar until fluffy. Beat in first egg, then second egg. Beat in ¼ cup of flour mixture, then third egg. Slowly mix in remaining flour mixture, alternating with the ¼ cup of milk or water. Pour into prepared pan and smooth top.
• Peel apples; core and cut each into 6 to 8 wedges. Mix the ½ cup sugar with cinnamon. Roll apple wedges in cinnamon sugar and press wedges into cake batter all over the entire cake. Sprinkle any remaining cinnamon sugar over the top of the cake, and if desired strew a few slivered almonds over the top (optional).
• Bake approximately 1 - 1¼ hours, more or less, depending on pan size, until cake tests done when a cake tester is inserted in the center of the cake. Cool briefly, then remove from pan.

APPLE KUCHEN

Steps:

• Arrange apples in a greased 13x9-in. baking dish. Combine 1/2 cup sugar and cinnamon; set aside 1 tablespoon. Sprinkle remaining cinnamon-sugar over apples. , In a small bowl, combine the flour, baking powder and remaining sugar; beat in the milk and butter until blended. Drop by tablespoonfuls over apples; sprinkle with reserved cinnamon-sugar. Bake at 350° for 35-40 minutes or until golden brown. Remove to a wire rack., Meanwhile, in a saucepan, combine the sugar, cornstarch, salt and water until smooth. Bring to a boil over medium heat. Cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat; add butter and vanilla. Serve with warm kuchen.

SWEDISH APPLE CAKE

Steps:

• Preheat oven to 350°F.
• Mix apple slices with lemon juice.
• Fill a greased 2-quart casserole (or 8 inch square Pyrex dish) with apple slices.
• Sprinkle apples with 1 Tbs sugar and ground cinnamon.
• Mix together melted butter, sugar, flour, egg, and nuts to form a doughy batter.
• Scrape batter on top of apples and smooth out.
• Bake 45 minutes to 1 hour or until top is golden.
• Let cool for 15 minutes in pan on rack and then serve from pan with ice cream--do not invert. Or let cool completely in pan and serve room temperature.

SWEDISH ALMOND CAKE

Steps:

• Make the cake: Center a rack in the oven, and heat it to 350 degrees. Butter a 9-inch springform pan (using solid, unmelted butter), and dust the interior with flour; tap out the excess. Place the pan on a baking sheet lined with parchment paper or a silicone baking mat.
• In a medium bowl, whisk together the flour, baking powder and salt.
• Working with a mixer (use a paddle attachment, if you have one), beat the sugar and eggs together on medium-high speed until the mixture is light and slightly thickened, about 3 minutes. Reduce the speed to medium, and gradually add the melted butter, followed by the milk and vanilla. (I like to pour the ingredients down the side of the bowl as the mixer is working.) Mix until the batter is smooth; it will have a lovely sheen. Decrease the speed to low, and gradually add the dry ingredients. When the flour mixture is almost fully incorporated, finish blending by stirring with a spatula. Scrape the batter into the prepared pan.
• Slide the cake into the oven, and set your timer for 30 minutes.
• As soon as the timer dings, start the topping (leaving the cake in the oven): In a medium saucepan, mix together all the topping ingredients. Place over medium-high heat and, stirring constantly, cook until you see a couple of bubbles around the edges. Lower the heat to medium, and cook, stirring nonstop, for 3 minutes. The mixture will thicken a little, and your spatula will leave tracks as you stir. Remove the pan from the heat.
• Immediately take the cake out of the oven (leaving the oven on), and carefully pour the topping over the cake, nudging it gently with a spatula to cover the cake completely.
• Return the cake to the oven, and bake for an additional 15 minutes (total baking time is about 50 minutes) or until the topping, which will bubble and seethe, is a beautiful golden brown and a tester inserted into the center of the cake comes out clean. Transfer the baking sheet to a rack, and cool for 5 minutes. Carefully work a table knife between the side of the pan and the cake, gently pushing the cake away from the side (it's a delicate job because the sticky topping isn't yet set). Remove the sides of the pan, and let the cake come to room temperature on the base. When you're ready to serve, lift the cake off the springform base and onto a platter.