German Recipes

 

 

Streuselkuchen (Streusel cake)
Kugelhopf (German type of cake)
Apfelkuchen (apple cake)
Kirschkuchen (cherry cake)
Linzer Torte (cake from the city of Linz, Austria)
Sandkuchen (German type of pound cake)
Streuselkuchen mit Rosinen (streusel cake with raisins)
Pfirsischkuchen (peach cake)
Kalter Peter (German type of mousse cake)
Mandelkuchen (almond cake)
Pfirsich-Sahne Kuchen (peach cream cake)
Orangenkuchen (orange cake)
Einfacher Apfelkuchen (easy apple cake)
Brauner Kuchen (brown sugar cake)
Apfeltorte (apple torte)




Streuselkuchen
(German Crumb Cake)

A real German recipe, translated, changed for American kitchens, and tested many times in my kitchen!   It is a real crowd pleaser, and it makes enough for all of them too.  It is wonderful with some German coffee.  Be careful of the baking process, as it tends to burn before the cake is thoroughly baked.  If you use my foil suggestion, it will turn out fine.                                                                               
Dough:  Mix together well:
 2/3 cup ricotta cheese
 5 tablespoons milk
 6 tablespoons vegetable oil
 1/3 cup plus 2 tablespoons sugar
 pinch of salt
 1 teaspoon vanilla or 1 package vanilla sugar
 1 cup flour
 Add:
 1 and 1/3 cup additional flour mixed with                       
 1 tablespoon baking powder
                                                              
 Mix dough well with hands and pat it out into a 10 x 15 in. jelly roll pan sprayed liberally with cooking spray (Pam), mounding up the edges somewhat (so it holds the filling).

 Filling:
 Spread on top of the dough 2 cans any fruit pie filling (cherry, apple, peach, blueberry, etc.) or poppy seed filling

 Streusel:  Mix together till crumbly:

 ¾ cup plus 1 tablespoon butter
 2 cups flour
 ½ cup blanched (without the skins), ground almonds (grind them in a coffee grinder or food processor) In a pinch, you can use ground walnuts
 1 ¼ cups plus 1 tablespoon sugar
 pinch of salt
 ½ teaspoon cinnamon

 Sprinkle top of the cake with the streusel.  Bake in a preheated 350 F. oven for about 45 minutes.  You may need to cover the cake with foil halfway through baking time to prevent it from burning.  After 45 minutes are up, turn off the heat and leave it in the oven 10 minutes longer to finish baking.

 

 

 

Käsekuchen
(German Cheese cake)

Filling: Mix until totally smooth:
3 packages cream cheese (8 oz.)
1 Cup sugar
Add one at a time, mixing after each:
4 eggs
Add:
1 Tablespoon vanilla
1/4 teaspoon salt
Beat until very creamy.

Crust: Mix until blended:
1 Cup crushed graham crackers
2 Tablespoons sugar
1/4 Cup butter, room temperature
Pat crust into large pie plate.
Pour in filling.
Bake in a preheated 350 F. oven for 20 to 30 minutes, or until knife inserted at center comes out clean.  To prevent burning if more time is needed, put foil on the top.



Kugelhopf
(a type of German cake)

Sift together:
    3 1/2 Cups flour
    3 teaspoons baking powder
    1/2 teaspoon salt
Cream in a large bowl until soft:
    1 Cup butter (room temperature)
Add gradually and cream until very light:
    1 Cup sugar
Beat in, one at a time:
    5 eggs
Add the flour mixture in three parts, alternating with:
    1 Cup milk
Beat the batter until smooth after each addition.
Add:
    1 Cup golden raisins (normal raisins can be used in a pinch)
    1 teaspoon grated lemon rind (the yellow part only, don’t grate into the white part)
    1 teaspoon vanilla
Pour batter into a greased angel food cake pan.  Bake in a preheated 350 F. oven for 45-50 minutes, or until toothpick inserted into center comes out clean.  When cool, sprinkle with powdered sugar.



Kirschkuchen
(German Cherry cake)

Sift together:
    1 1/2 cups flour
    1/4 teaspoon salt
    2 teaspoons baking powder
Cream until soft in a large bowl:
    1/4 Cup butter, room temperature
Add gradually, and cream until light:
    1/4 cup sugar
Beat in:
    1 egg
    2/3 cup milk
Add the sifted ingredients to the butter mixture.
Add:
    1/2 teaspoon vanilla
Beat the batter until smooth.  Spread in a greased 9 x 9 inch square or 9 inch round cake pan.

Coat:
1 Cup cherries (if canned, drain the juice; if frozen, thaw before using)
with:
    1/4 cup sugar
Put the sugar-coated cherries on top of the batter.
Bake in a preheated 375 F. oven for about 25 minutes, or until toothpick inserted into the center comes out clean.


Linzer Torte
(Austrian jelly cake)

beat in a large bowl until creamy:
    3/4 cup butter (do not use margarine)
beat in slowly:
    1 Cup sugar
Beat until light and creamy.
Add:
    1 teaspoon grated lemon rind (only the yellow part, not the white part)
Beat in, one at a time:
    2 eggs
Stir in gradually:
    1 1/4 Cups sifted flour
    1 Cup ground blanched almonds (without skins, grind in blender or food processor)
        (ground walnuts could be used in a pinch)
    1/2 teaspoon cinnamon
    1/4 teaspoon cloves
    1 Tablespoon cocoa
    1/4 teaspoon salt
Mix dough very well.  It should be like cookie dough.  Refrigerate until very firm.
Pat out half of the dough in the bottom of a 9-inch pie plate.
Cover the dough with:
    Raspberry jam (probably about 1/2 cup or so)
as if the jam were pizza sauce on a pizza.
Roll out the remaining dough (between pieces of plastic wrap helps).  Cut into strips.  Use the strips to make a lattice on top of the cake (like a lattice on top of a pie).
Bake the Linzer Torte in a preheated 325 F. oven for about 50 minutes, or until done.
 
   
Sandkuchen
(German “sand” cake)

In a saucepan, melt and brown lightly (do not burn!):
    2 sticks butter (do not use margarine)
Let butter cool.
In a large bowl, beat together until creamy:
    4 eggs
    1 1/4 cups sugar
    1 teaspoon vanilla
In another bowl, mix together:
    1 Cup flour
    1 Cup cornstarch
    1 1/2 teaspoons baking powder
Beat flour mixture into egg mixture.  Beat until smooth.
Pour cooled butter into batter and beat until very smooth.
Grease a regular sized loaf pan.  Pour batter into pan.
Bake in a preheated 350 F. oven for 50-60 minutes, or until toothpick inserted into the center comes out clean.


Streuselkuchen mit Rosinen
(German streusel cake with raisins)

Mix together:
    5 tablespoons ricotta cheese
    5 tablespoons soft butter
Beat in:
    1 egg
    1/3 cup sugar
Add:
    2 1/3 cups flour mixed with:
    2 teaspoons baking powder
    1 cup raisins
Knead into a smooth dough.

Pat out the dough into a jelly roll pan (10 x 15 inches).

Topping:
In a large bowl, mix together:
    2 1/3 cups flour
    1/2 teaspoon baking powder
    2/3 cups sugar
Cut in with a fork:
    1 stick plus 3 Tablespoons butter, softened
Mix until crumbly.
Sprinkle topping over cake and bake in a preheated 375 F. oven for 25-30 minutes until light brown and toothpick inserted into the center comes out clean.
   
 Apfelkuchen
(German Apple cake)

This Apfelkuchen works really well, is not expensive, consists of items found in most kitchens, and tastes just like the Kuchen we used to make in Germany.  I'd just be careful to watch the timing.  The crust can get dark quickly.

1 1/2 sticks butter
1/2 C. sugar
1 egg
grated peel of lemon
3/4 C flour
1 t. baking powder
2-3 large apples, peeled and sliced in wedges

Combine butter and sugar and beat until creamy, stir in egg and lemon peel.
Sift together flour and baking powder and add to mixture.  Grease and flour a spring-form pan and press dough into the pan.  (Add flour as necessary to keep dough from sticking to hands.)  Arrange apple slices in concentric circles on the crust and sprinkle with a few drops of lemon juice.  Bake at 350 degrees for about 45 minutes OR until crust is golden brown.

Pfirsischkuchen
(German Peach cake)

Drain juice from:
    2 cans sliced peaches (29 ounces each can)
In a large bowl, combine:
    2 1/2 cups flour
    1 cup sugar
    1 teaspoon baking powder
Cut into flour with fork:
    2 sticks butter
Set aside 1 1/2 cups of this mixture for making the topping later.

Beat together in a small bowl:
    1 egg
    1 teaspoon vanilla
Pour this over the flour mixture that you are not saving for the topping.
Mix well until it becomes a stiff dough.  You will probably need to use your hands.

Grease a 10 inch round cake pan (or spring form pan).  Spread the dough into the pan with your fingers, and up the sides of the pan (to hold the filling).
Spread the peaches evenly over the dough.

Add to the mixture you saved for the topping:
    1/4 cup well chopped walnuts
    1/4 cup sugar
    1 Tablespoon butter
Mix well until crumbly.
Sprinkle the topping over the peaches.

Bake in a preheated 375 F. oven for about 30-40 minutes, or until the cake is done and the top is lightly browned.


Kalter Peter
(German no-bake chocolate layer mousse cake)
 
1 1-pound box of good graham crackers
1 large tub of Cool Whip
1 large package of instant Chocolate pudding
 
Make chocolate pudding with half of milk asked for. Use only 2% milk or better, skim does not work.
When thick, fold in the Cool Whip.
Place layer of graham crackers onto bottom of 13 x 9-inch cake pan. Some will need to be halved.
Spread 1/3 of Cool Whip mixture over the graham crackers. Repeat with crackers and pudding until all used up and end up with pudding layer.
Sprinkle with shaved chocolate.  Refrigerate at least 6 hours (covered)
Slice into serving pieces.  Cake will need to be refrigerated.

 

Mandelkuchen
(German almond cake)

Beat together:
    4 eggs
    1 Cup sugar
    1 teaspoon vanilla
Add:
    1 cup whipping cream (8 ounces)
    2 cups flour
    2 1/2 teaspoons baking powder
Stir together well until smooth.
Spread into a well-greased jelly roll pan (10 x 15 inches).  Bake in a preheated 375 F. oven for 10 minutes.

While the cake is baking:
Melt:
    1 stick butter
Stir in:
    1 Cup sugar
    1 teaspoon vanilla
    4 Tablespoons milk
Stir in:
    8 ounces sliced almonds (buy at store already sliced)
Spread this mixture on top of cake and bake for another 15 minutes at 375 F.


Pfirsich-Sahne Kuchen
(German Peach Cream cake)

 Heat oven to 350 F.
 
1 box yellow cake mix
1 stick butter,  room temperature
1/2 package angel flake coconut
 
Cut butter into cake mix until it resembles peas, then add coconut.
Press into slightly greased 13X9 pan and bake in oven until golden.
 
Open large can of sliced cling peaches- drain off juice
1 16 ounce container of regular sour cream
1 egg
1 cup sugar
 
When cake is golden, remove from oven and place onto cool flat surface.  Lay cling peaches onto cake in neat rows and sprinkle the peach layer with ground cinnamon.
Empty container of sour cream into bowl, add sugar and egg and mix well. Pour over the peaches.  Make sure the mixture goes into the corners and place into oven for 40-45 minutes.  Custard will begin to crack.
Remove from oven, cool, cut into squares and enjoy!

Orangenkuchen
(German Orange cake)

Beat until smooth:
    4 sticks softened butter (1 pound)
Add:
    1 1/3 Cups sugar
    2 teaspoons vanilla
    6 eggs (add one at a time)
    grated rind of two oranges (only the orange exterior part – don’t grate into the white part)
            (save the oranges for the juice – to be added later)
Beat until creamy.
Mix together in a large bowl:
    2 1/2 Cups flour
    1 Cup cornstarch
    3 teaspoons baking powder
Juice into a small bowl:
    the two oranges
Add the flour mixture and the juice to the butter/egg mixture in small amounts, beating well after each addition.  Take your time!

Pour batter into well-greased and floured angel food cake pan (or Bundt pan)
Bake cake in a preheated 350 F. oven for 65-75 minutes, or until toothpick inserted in the middle comes out clean.
Let the cake cool for 20 minutes, then invert onto a cake platter.

While the cake is cooling, make a thin icing with:
    2/3 cup powdered sugar
    1 1/2 Tablespoons orange juice
Drizzle icing over warm cake.

 

 

Einfacher Apfelkuchen
(Simple German Apple cake)

Combine in a large bowl:
    1 cup packed brown sugar
    1 egg
    3 Tablespoons butter, melted
Add and mix well with a wooden spoon:
    1 cup flour
    1 teaspoon baking soda
    1 teaspoon cinnamon
    1/8 teaspoon salt
Stir in:
    1 cup peeled, cored and chopped apples
    1 cup raisins
    1 cup chopped walnuts
Put into a greased 9 x 9 inch baking pan.  Bake in a preheated 375 F. oven for 35-40 minutes.

Brauner Kuchen
(German Brown Sugar cake)

Combine to make coarse crumbs: (in a large bowl)
    2 cups packed brown sugar
    2 cups flour
    1/2 cup butter (1 stick)
    1/4 teaspoon salt
Reserve 1 cup of this mixture in another bowl, combine with:
    1 teaspoon cinnamon
and set aside.

Using a wooden spoon, beat remaining crumbly mixture with:
    1 egg
    1 cup buttermilk (or sour milk – add 1 Tablespoon vinegar to milk to make sour)
    1 teaspoon baking soda
Pour this batter into a greased 13 x 9 cake pan, and sprinkle with reserved crumbly mixture.
Bake in a preheated 350 F. oven for 25-30 minutes, or until toothpick inserted into the center comes out clean.

Apfeltorte
(German Apple torte)

Crust:
Cream together:
    1/2 Cup butter, room temperature
    1/3 Cup sugar
    1/4 teaspoon vanilla
Blend in:
    1 Cup flour
Pat out crust dough on bottom and side of 9-inch cake pan (a spring form pan works best, however, place spring form pan on a piece of aluminum foil because the cake may leak out).

Beat together until smooth:
    8 ounces cream cheese softened
    1/3 Cup sugar
    1 egg
    1/2 teaspoon vanilla
spread the cream cheese filling over the crust evenly.

Combine and toss together until evenly coated:
    1/3 Cup sugar
    1/2 teaspoon vanilla
    4 Cups peeled, cored and diced apples
Arrange coated apples over cream cheese filling.
Sprinkle with:
    1/4 Cup slivered almonds

Bake in a preheated 450 F. oven for 10 minutes only.  Then reduce the temperature to 400 F. and bake 25 minutes longer.  Cool and keep refrigerated.  Serve with whipped cream.