QuetcheKuchen and Apfelkuchen

With the Fall Season just about on our door steps, my mouth starts to water for the wonderful German Plum Cakes (Quetchekuchen) and Apple Cakes (Apfelkuchen) that my Mom used to bake when these fruits were at their delicious peak. Here is a recipe for the basic dough, and then you can slice the fresh apples...or quarter the wonderful (Italian) plums and lay them onto the sheet of dough. Sprinkle the fruit with as much sugar, cinnamon, and nutmeg mix (to taste) as you like.


Sweet Roll Dough & Variations

Rich Dough: (For rolls, Jule Kake, Cinnamon Loaf,
Raised Doughnuts, Raisin Bread, Swedish
Tea Ring, etc.)
4 1/4 to 5 cups all-purpose flour
2 reg. cakes compressed yeast or 2 pkgs. dry grain
yeast
1/4 cup lukewarm water
1/2 cup sugar
3/4 cup milk, scalded
1 teaspoon salt
2 eggs, or 4 yolks
1 teaspoon grated lemon rind, packed
1/3 cup butter or margarine
1/2 teaspoon mace or ground cardamon -- optional
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Richer Dough: (For rich rolls, Pecan Rolls, Coffee
Cakes, etc.)
4 1/2 to 3 3/4 cups all-purpose flour
2 reg. cakes compressed, or 2 pkgs dry grain yeast
1/4 cup lukewarm water
1/2 cup sugar
2/3 cup milk, scalded
1 teaspoon salt
2 eggs, or 4 yolks
1 teaspoon grated lemon rind, packed
1/2 cup butter or margarine
1/2 teaspoon mace or ground cardamon -- optional

Sift flour once, then measure, and use the first amount for coffee cakes, rolls, etc., and the second amount for bread. Crumble compressed yeast or turn gran yeast into lukewarm water, stir in 1 teaspoon of the sugar and salt in top of double boiler and place over hot water to scald. Cool to lukewarm in a 4-qt. mixing bowl, then stir in yeast mixture and beaten eggs. Add half the flour and beat hard with rotary beater or electric mixer, then beat in cooled shortening, rind and spice, if used. (Cardamon is especially nice in coffee cake.) Now stir in all but 1/4 or the remaining flour until well mixed in. Cover, let stand 10 min. to stiffen, then turn out onto board or pastry cloth sprinkled with remaining 1/4 cup flour. Knead thoroughly, at least 5 min. The dough is soft but its richness prevents its adhearing to board if kneading is done fast.

The dough must be soft to make delicate, light flaky rolls and coffee cakes; adding more flour makes a bready product. Place dough in a lightly greased bowl, turn once to bring greased side up. Cover with a damp cloth and let rise in a warm place or Proofing Oven, until doubled, 1½ to 2 hours. Punch down, turn over, cover and again let rise until doubled, about 30 min. (One rising produces very satisfactory products but a second rising superior ones.) Now punch down and turn onto a lightly floured board or pastry cloth; cover with bowl, let rest 10 min. Shape into rolls and place in greased pans or spread dough in greased layer cake pans for coffee cake, and finish
as desired.

Makes about 2-1/8 lbs. dough - enough for one 9" coffee cake and 9 or 10 rolls.

Source: "Modern Encyclopedia of Cooking - Vol. I, pg. 279"
Yield: "2 1/8 pounds dough"

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NOTES : One half of recipe goes i nto a 12" x 18" x 1" Jelly Roll Pan. I use this recipe for Cinnamon Buns and German Plum or Apple Cakes.

Before adding the sliced fresh fruit, brush the entire surface of the dough sheet with egg white thoroughly beaten with a touch of water added. Allow to dry a bit.

This cake was aways an Autumn Ritual in the kitchen of our house!