Apple Kuchen With Honey and Ginger
- Total Time
- 1½ hours
- Rating
- Comments
- Read comments
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Ingredients
- ½cup/127 grams unsalted butter (1 stick), plus butter for greasing pan
- 1½cups/200 grams all-purpose flour, plus flour for dusting pan
- ½cup/100 grams sugar, plus 1 tablespoon for sprinkling apples
- ¼cup/85 grams raw honey
- 3eggs
- 1tablespoon grated ginger
- 2ounces/56 grams candied ginger, diced
- ½teaspoon grated lemon zest
- ½teaspoon salt
- 2teaspoons baking powder
- 3medium apples, peeled and quartered
- ¼cup/50 grams sugar
- ¼cup/85 grams honey
- 3tablespoons lemon juice
For the Cake
For the Glaze
Nutritional analysis per serving (10 servings)
316 calories; 12 grams fat; 7 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 50 grams carbohydrates; 2 grams dietary fiber; 30 grams sugars; 4 grams protein; 216 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Make the cake: Heat oven to 325 degrees and position a rack in the middle of the oven. Butter and flour a 9-inch cake pan, preferably a springform pan.
- Step 2
With an electric mixer, cream the butter and sugar, then add honey and whip for 1 minute, until fluffy. Beat in eggs one at a time, until well incorporated, then whip for 2 minutes. Stir in grated ginger, candied ginger and lemon zest.
- Step 3
Whisk together flour, salt and baking powder and add to bowl, mixing briefly to make a stiff batter. Pour batter into prepared pan.
- Step 4
With a paring knife, cut slits in each of the apple quarters on the rounded, outer part of the wedge, slicing partway through at ⅛-inch intervals. Arrange apple quarters slit-side-up over the batter. Sprinkle surface with 1 tablespoon sugar.
- Step 5
Place cake pan on a baking sheet and put on middle rack of oven. Bake for about 45 minutes, or until an inserted skewer emerges dry. If cake is browning too rapidly, tent with foil until done. Cool on a rack, then carefully unmold.
- Step 6
Make the glaze: Put sugar, honey and lemon juice in a small saucepan over medium heat, stirring until sugar is dissolved and mixture bubbles, about 2 minutes. Paint surface of cake and apples with warm glaze. Cake will keep for several days, tightly wrapped, at room temperature.
Private Notes
Comments
Is the candied ginger a critical component or can it be omitted?
The recipe suggests a 9" pan, preferably springform. Yet the photo (gorgeous!) looks as if it was baked in a traditional glass pie dish. Can either work?
The apples in the farmers markets now are early varieties and make good applesauce but don't hold up for recipes like this coffee cake. Better go to the supermarket and buy Granny Smiths; just be sure you sprinkle that sugar all over them because they're so tart. By October the harder apples are at the farmers markets. Jonagold, Ida Red, Honey Crisp make good pie, baked apples, and kuchen.
I’m not sure what you guys are all raving about. It was ok but it wasn’t fantastic. Maybe it’s a cultural thing. I am not Jewish and I grew up in France eating buttery pastry tarts. I didn’t get the taste of apples coming through. All I got was the lemony-honeyey glaze. Which I loved in the lemony pound cake that’s also in the NYT cooking app. This was fine but I won’t be making it again.
Very dry on day 1 and could hardly taste the ginger. Magically on day 2 it was moist and gingery. What alchemy occurs on the kitchen counter overnight? I will make this again for sure, but definitely a day ahead.
I don’t want to go through all these notes to see if someone already asked this, but the recipe calls for one stick of butter or the equivalent of 127 g. I think one stick of butter equals 113 g. Not sure whichamount to use?
@Pam I make it with a 113 gram stick of butter and it turns out great.