An apple cake with raisins.
We’ve talked about apple kuchen before, remember?
From a stapled collection of recipes from my preschool, c. 1982, in University Heights, Ohio.
Austria-Hungarian Apple Kuchen
Dough:
2 c. flour
1/2 c. sugar
1 t. baking powder
1/4 t. salt
3/4 c. + 2 T. butter (room temperature)
1 egg yolk
1 t. vanilla extract
Filling–Toss together:
3 apples, thinly sliced
juice and grated peel of lemon
2 T. sugar
2 T. cinnamon
1/3 c. raisins
Sift together dry ingredients; work in butter. Add egg yolk and vanilla, working dough until it becomes soft and pliable. Shape dough into flat disk; wrap in wax paper. Set in refrigerator 1/2 hour.
Remove dough from refrigerator. Roll out on waxed paper (14 in. log–8 in. wide). Place apple mixture lengthwise along one edge and roll dough over apples into log shape and seal ends. Place in baking dish; brush with cream or melted butter. Bake 325 deg. for 40 minutes or until light brown. Dust with powdered sugar and serve with whipped cream.
Sarah Radcliffe