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.