German Apfelkuchen mit Zimtstreuseln For Mother’s Day [RECIPE]
Good Morning Everyone!
I know I promised you all a Vegan Tiramisu recipe, and I swear it’s coming. But y’all…. I have found the holy grail of apple pie recipes and it all began with an email from my mom. When my mom was a young girl she traveled often. At 13, she went to Germany to visit my aunt and uncle. While they were there, the nice landlady who lived downstairs brought up an apfelkuchen for my mom to enjoy. She said it tasted like apple pie heaven and unlike anything she had ever tried before. Over the years she had attempted to find the perfect recipe that wasn’t too sweet, and let the apple shine. When she mentioned this to me in am email I grinned. Challenge accepted, Mom.
So I went recipe hunting. And I’m not talking about allrecipes.com, Epicurious, etc. (although those sites are great). I wanted an authentic, I-have-to-use-Google-translate type of recipe. Well, wouldn’t you know it but I found a recipe for apfelkuchen… held my breath… and baked this for her on Mother’s Day.
She was floored and the smile on her face was priceless.
“It tastes just like I remember” she said in awe. I fist pumped in the air! Mission successful! This apfelkuchen is simply delicious! The shortcrust is tender and flaky. The middle portion is chopped apples and applesauce. You don’t pre-cook the apples or anything so the whole dessert stays very much intact when you slice it. Yes, it’s a bit time consuming to prep… but it is so worth it. And the best part? When you refrigerate leftovers, (if there are leftovers!), the shortcrust pastry stiffens and tastes better… and better… okay, I’m salivating. Needless to say, I’ll be making this again real soon! For now, enjoy this authentic recipe everyone and as always, keep on cooking! ❤
Apfelkuchen mit Zimtstreuseln
For the crust:
- 45 g / 1/3 cup powdered sugar
- 230 g / 1 1/2 cups of all-purpose flour
- 150 g / 6 tbsp. of butter
- 2 tablespoons coconut oil
- 2-3 water (optional- only if the dough is a tad dry)
For the pie:
- 5 apples, peeled, cored, and diced small
- 25 g / 1/4 cup brown sugar
- 350 g / 2 cups applesauce
For the streusel topping:
- 130g / 1/2 cup sugar
- 1 tablespoon ground cinnamon
- 2 tablespoons butter (the remaining bit of the stick)
- 200g / 1 cup all-purpose flour
- Create your shortcrust pastry. Combine the powdered sugar, 230 g of flour, 150 g of butter, and crumble together with your fingers until it’s the consistency of breadcrumbs. Then add the coconut oil and mix to combine. If the dough is still too dry to form together into a loose ball of dough, add 1 tablespoon of water at a time until you can gather the dough in your hand.
- Place the ball of dough in a flour-spiked Springform pan. Use your fingers and gently begin spreading out the dough along the bottom and all the way up the sides. It’s okay if the dough is thin! Just make sure there are no holes showing.
- Next, make the filling. Combine the apples, applesauce, and brown sugar in the a bowl. Pour into the Springform pan.
- Finally, make the streusel topping. Combine sugar, cinnamon, butter, and flour in a bowl and crumble with your fingers to make lumpy bits. Then use a wire mesh strainer to sift out the excess flour. Retain the crumble and sprinkle over the top of the apfelkuchen.
- Bake in a preheated oven at 200 (C) / 400 degrees (F) for 50 minutes. Remove from oven and allow to cool on a wire rack. Only when it has cooled should the ring mold be removed.
- Eat and enjoy! 🙂