June Meyer's Authentic Hungarian
Apple Cake

(Apfel Kuchen)

In the old days every season had it's bounty of produce. Fall and winter was the time to bake wonderful Apple Kuchen to go with the Hungarian coffee made with eggs. My Mother and her sister, Tante Betty, would linger over cups of coffee while debating the superiority of one type of apple over another.

Today, we are fortunate that we have many varieties of apples from all over the world, accessible to us through out the whole year.

Regards, June Meyer.

Heat milk to scalding, then add butter and 1 1/2 Tbs of sugar, stir well until butter and sugar are dissolved.
In small bowl, add yeast to water, with the other 1 1/2 Tbl. of sugar.
Put 2 cups of flour in large bowl and add cooled milk, yeast mixture, eggs and salt.
Beat well.
Add the additional flour and work until dough comes away from sides of the bowl.
Dough should be very soft and sticky. (If too thick, add a few teaspoons of warm water).
Cover and let rise till double in bulk. This recipe will make 3 nine inch cake pans of Kuchen.

When dough is ready, grease pan generously with butter, do not flour.
Put a third of the dough in each pan, butter your hands, (otherwise the dough will stick to your hands).
Using your fingers push dough to outer edges of pan, the dough will not want to stay there, but as you push apple slices down into the dough diagonally and over lapping like tiles on a roof, it will remain in place.
Arrange the apple slices in a concentric spiral close together.
Sprinkle each Kuchen with a third of the topping and dot with butter. (about 1/3 cup each).


Mix and sift ingredients together twice.
Let rise for another 1/2 hour. Bake at 350 degrees for 35 to 45 minute or until sides and bottom are golden brown and apple slices are tender. Do not let it burn.

We often double this recipe and make 6 or more. They freeze well and are nice to share.

Makes 3 cakes.


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