Apfel Struessel Kuchen

What better way to end a full German meal than Apfel Struessel Kuchen? I made a gluten-free version of this classic today, and it was delicious. My [non-gluten-free] husband was in heaven.

Here’s what I did (original recipe from my sister-in-law, Kirsten):

Apfelkuchen Sehr Fein
1 stick plus 1 TBS Butter
1/2 plus 1/8 cup Sugar
3 eggs
1 and 3/4 cups My Gluten Free All Purpose Flour (if you eat gluten, then 1 and 3/4 cups white flour, and delete the xanthan gum)
1 shy tsp. Xanthan Gum
1/2 vial of Bittermandel flavoring (this is a potent flavoring from Germany; substitute 2 tsp. almond flavoring)
2 tsp. Baking Powder
2.5 Granny Smith apples – peeled and cut into chunks (less than inch cubed)
Cream butter and sugar in one bowl, and whisk dry ingredients together in a separate bowl. Then add the dry ingredients, flavoring, and eggs to butter and sugar and mix all together. Add the apples to the dough; it will seem that there is barely enough dough to cover the apples. Smooth into a greased 9 x 12 pan, and add streussel on top.

Streussel

1 cup sugar
1/2 cup flour
3 Tbsp butter
Mix together with mixer first and then kneed with your hands ~ you may need to add more butter or flour to get the right consistency to form the streussel. Clump with hands and strew onto the cake, leaving small clumps.
Bake about 45 minutes at 350 degrees. Cool before serving.

6 thoughts on “Apfel Struessel Kuchen

  1. Sounds yummy! Here is another Kuchen recipe from my Grandma Shantz, who passed away in October. Probably much less authentic than yours (they are german, but from a long time ago…my direct family is mennonite), but it is really good!! I hope all is well with you and the new baby!

    Peach Kuchen
    Combine in food processor:
    1/3 C flour
    1/4 t baking powder
    1/2 t salt
    2 T sugar
    1/3 C butter
    Pat the crumbly mixture into a pie plate
    Arrange peaches (8-12 peach halves, fresh, frozen, or canned), in pastry.
    Sprinkle with:
    1/4 C sugar
    1 t cinnamon
    Bake for 15 min at 400.
    Combine, and pour over pie:
    1 egg
    1 C sour cream, yogurt or sour milk
    Bake for another 30 min until edges are golden.

  2. Looks top shelf. Love that you made it GF. I might even go so far as to veganize it (not because I’m a vegan, but because I avoid dairy when I can 😉 )

  3. Just wanted to let you know I made this for small group last night, everyone RAVED about it. I didn’t even tell them it was gluten free, although they probably figured it out since I was eating it with them.

    Thanks for sharing!

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