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Apple is a common fruit in German baking. The Versunkener Apfelkuchen (sunken apple cake) is an apple cake that has apples halves, usually peeled and hasselbacked, sunk into the sponge cake batter. [2] Apfelkuchen mit Hefeteig (apple cake with yeast dough) combines apples with a rich yeast dough, like a traditional coffee cake ...
How to Make German Apple Cake This old world cake comes to us from Amy Kirchen of Ohio, who told us that her husband's family has been making this cake for more than 150 years. We love a recipe ...
The word Apfelküchle consists of two words: Apfel, meaning apple, and Küchle, a diminutive in Swabian German of Kuchen, meaning cake. A possible translation is little apple pie . History
This is a list of German soups. German cuisine has evolved as a national cuisine through centuries of social and political change with variations from region to region. In Germany, soups are a popular and significant food, and many Germans eat soup at least once a week. [ 1 ]
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Belle de Boskoop (also called Goudrenet, Goudreinet or Goudreinnette) is an apple cultivar which originated in Boskoop, Netherlands, where it began as a chance seedling in 1856. Variants include Boskoop red, yellow and green. This rustic apple is firm, tart and fragrant. Greenish-gray tinged with red, the apple stands up well to cooking.
In 1922, Ulysses Hedrick described Esopus Spitzenburg (sometimes simply called "Spitzenberg") as "one of the leading American apples ... [A]bout the best to eat out of hand, and very good for all culinary purposes as well." [4] In particular, it is a good apple for baking pies and is also valued as a cider apple. [5]