This Chilean apple treat has German origins. Many German dishes have taken hold in Chilean cuisine, with local adaptions of course - such as pan de pascua (a Christmas cake similar to stollen) and berlines (German-style doughnuts filled with dulce de leche), as German immigrants brought their recipes from home.
The German word for cake, kuchen, is commonly used to describe cakes in Chile. The same phenomenon occurred in Southern Brazil, where many Germans also settled, though the word kuchen changed slightly to "cuca" in Portuguese. Migas is the Spanish word for crumbs (or streusel topping, in this case).
This Chilean-style kuchen is quite similar to traditional German Apfelkuchen, with a short crust filled with a custard-like batter, fruit, and a crumb topping. Another variety of Chilean-style apple kuchen is similar to an apple tart, with a lattice crust in place of the streusel topping.
In the kuchen pictured, I used applesauce plus some leftover cranberry sauce I happened to have. You can also used thinly sliced apples, tossed with some sugar and 1-2 tablespoons of flour or cornstarch.
- For the Base:
- 12 tablespoons butter (softened)
- 1 cup sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 2/3 cups all purpose flour
- 1/3 cup cornstarch
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- For the Filling:
- 2 cups applesauce (or 1 1/2 cups fruit jam of choice)
- For the Topping:
- 1/3 cup sugar
- 1/2 cup light brown sugar
- 1 pinch salt
- 1 1/3 cup all purpose flour
- 12 tablespoons butter (melted)
- Garnish: powdered sugar for dusting
Preheat the oven to 350 degrees. Butter a 9-inch springform pan and line the bottom with a circle of parchment paper.
Place the softened butter in the bowl of a standing mixer. Add the sugar and beat until creamy. Add the eggs, one at a time, and beat until mixed. Add the vanilla and mix briefly.
In a small bowl, whisk together the flour, cornstarch, baking powder, and salt. Add the dry ingredients to the butter/egg mixture and beat until just mixed.
Press the dough into the prepared springform pan, pressing it evenly along the bottom and up the sides of the pan. Prick the bottom with a fork in several places. Chill in the freezer for 10-15 minutes.
Bake the crust for 15 minutes. Remove from the oven.
While the crust is pre-baking, prepare the crumb topping. In a medium bowl, whisk together the flour, sugars, and salt. (add 1 teaspoon of cinnamon if desired). Slowly add the melted butter while stirring with a fork, until mixture breaks up into even crumbs.
Spread the fruit filling over the pre-baked base. Sprinkle the crumb topping evenly over the fruit.
Bake for 45-50 minutes, or until crumb topping is lightly browned. Remove from oven and let cool for 10 minutes before releasing pan. Dust with powdered sugar before serving.
|Nutritional Guidelines (per serving)|
|Total Fat||39 g|
|Saturated Fat||23 g|
|Unsaturated Fat||12 g|
|Dietary Fiber||2 g|