Kuchen is the German word for cake. This kuchen is slightly dense with cream cheese and buttermilk in the batter. It is a moist and tender cake topped with sliced apples and an apricot glaze. This is perfect as a breakfast item or for dessert.
serves 15 ( 6 points +)
- 3 medium apples, peeled, cored and thinly sliced
- 2 T. fresh lemon juice
- 1 c. sugar, divided
- 1/2 tsp. ground cinnamon
- 1/2 tsp. salt, divided
- 1-1/2 c. flour
- 1 tsp. baking powder
- 1/2 c. butter, softened, divided
- 3 oz. reduced fat cream cheese, softened
- 2 eggs
- 1 tsp. vanilla
- 2/3 c. low-fat buttermilk
- 1/2 c. chopped walnuts, toasted
- 1/4 c. apricot preserves
- 2 tsp. orange juice
Preheat oven to 350 and spray a metal 13 x 9 inch pan with nonstick spray.
Combine apples and lemon juice; toss. Add 1/4 c. sugar, cinnamon, and 1/4 tsp. salt. Toss to combine.
In a medium bowl, combine flour, 1/4 tsp. salt and baking powder.
Place remaining 3/4 c. sugar, 6 T. butter and cream cheese in a bowl. Beat until light and fluffy. Add eggs, beating well. Add vanilla.
Add flour mixture alternately with buttermilk, beginning and ending with flour mixture. Beat until just combined. Stir in walnuts.
Spread batter into prepared pan. Top with apples. Melt remaining 2 T. butter; brush over apples. Bake 35-45 minutes or until set.
Combine preserves and orange juice; microwave 30 seconds or until melted. Brush over apples; cool. Cut into 15 squares.
adapted from "Cooking Light"