Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 cup sugar
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 2 medium apples, peeled and thinly sliced
- 1 tablespoon cinnamon
- Powdered sugar for dusting
Special equipment needed:
- 9-inch round cake pan
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. Grease the cake pan and line it with parchment paper.
3. In a large mixing bowl, cream together the butter and sugar until light and fluffy.
4. Add the eggs one at a time, beating well after each addition.
5. In a separate bowl, whisk together the flour, salt, and baking powder.
6. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
7. Pour the batter into the prepared cake pan and smooth the top with a spatula.
8. Arrange the apple slices on top of the batter, overlapping them slightly.
9. Sprinkle cinnamon over the apples.
10. Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.
11. Let the kichel cool in the pan for 10 minutes before removing it from the pan and placing it on a wire rack to cool completely.
12. Dust with powdered sugar before serving.
Time:
Preparation time: 20 minutes
Cooking time: 40-45 minutes
Temperature:
350°F
Serving size:
8 servings
Nutritional information:
Calories: 282
Fat: 12g
Saturated Fat: 7g
Cholesterol: 94mg
Sodium: 97mg
Carbohydrates: 39g
Fiber: 2g
Sugar: 17g
Protein: 5g
Substitutions for ingredients:
- Whole wheat flour can be used instead of all-purpose flour.
- Margarine can be used instead of butter.
- Brown sugar can be used instead of white sugar.
Variations:
- Add chopped nuts to the batter for extra crunch.
- Use pears instead of apples.
- Add raisins or dried cranberries to the batter.
Tips and tricks:
- Make sure the butter is softened before creaming it with the sugar.
- Don't overmix the batter or the kichel will be tough.
- Use a serrated knife to cut the kichel into slices.
Storage instructions:
Store the kichel in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Reheat the kichel in a 350°F oven for 10-15 minutes or until warmed through.
Presentation ideas:
Serve the kichel on a cake stand or platter.
Garnishes:
Dust with powdered sugar and sprinkle with cinnamon.
Pairings:
Serve with a cup of coffee or tea.
Suggested side dishes:
Fresh fruit salad or a green salad.
Troubleshooting advice:
- If the kichel is too dry, try adding a tablespoon of milk to the batter.
- If the kichel is too moist, bake it for a few more minutes.
Food safety advice:
Make sure to wash your hands and all utensils before preparing the recipe.
Food history:
Kichel is a traditional Jewish pastry that is often served on holidays and special occasions.
Flavor profiles:
Sweet, cinnamon-spiced, and buttery.
Serving suggestions:
Serve the kichel as a dessert or a sweet snack.
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Taste: Sweet, Tart, Cinnamon, Nutty, Cinnamon-Y