A heritage recipe made gluten free.
My mom’s side of the family is German and Italian. Just imagine what conversations would have been like with that kind of European background (think LOUD)! I decided to look up the word Kuchen.
 
It means the same as our word “cake†which could apply to all kinds of things, from coffee cake to layer cakes, to Boston cream pie (really a cake), to cupcakes to even brownies.
A Kuchen is usually a dessert that has a pastry base, some type of filling and custard poured over the top. That’s exactly what this one is. A shortbread type pastry base topped with an apple cinnamon filling and vanilla custard poured over the top to finish.  Comfort dessert at its best.
 Easy Gluten Free Apple Kuchen
2 cups gluten free flour blend (Pamela’s Baking mix was used (has xanthan gum in it)
¼ tsp. baking powder
¾ cup sugar
½ cup butter or margarine, melted (I like butter)
1 29 oz. jar of apple slices, drained
1 tsp. cinnamon
1 egg
8 oz cream cheese, softened
¼ tsp. baking powder
¾ cup sugar
½ cup butter or margarine, melted (I like butter)
1 29 oz. jar of apple slices, drained
1 tsp. cinnamon
1 egg
8 oz cream cheese, softened
1/3 cup sugar
½ tsp. gluten free vanilla extract
Powdered sugar for dusting the top
½ tsp. gluten free vanilla extract
Powdered sugar for dusting the top
 Preheat the oven to 350 degrees.
Place the gluten free flour, baking powder and 2Tbsp. of the sugar in a bowl and whisk together. Add in the melted butter slowly and mix until crumbs form.
Pat it evenly on the bottom of an 9×9 baking pan. Bake for 12 minutes. Let cool completely/
 In a large bowl, beat together the egg, cream cheese, sugar and vanilla.Carefully pour the mixture over the crust. Top with the apple slices.
 Mix together the remaining sugar and the cinnamon and pour evenly over the top of the fruit.
Put bake in the oven and bake for another 25 to 35 minutes or until a knife inserted in the center comes out clean. Let cool and dust the top liberally with powdered sugar.
 Makes 6 servings
Happy Baking!
Team Gluten Free Farm Girl
 If you liked this recipe please check out our Gluten Free Brownies Cookbook.
It’s filled with lots of great recipes. Click here to buy.
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4 Comments
Suzy
October 16, 2016I’m confused about how much sugar to use at each step. There are two measurements for sugar in the ingredients, but I don’t know which to add to each step. The first specifies 2 Tbsp mixed with 2 cups of flour for the base – but this seems like too little. Then there are two more steps that state to add sugar, but don’t specify how much. Can you please clarify? Thanks!
kathy
November 2, 2016You’re right. It is confusing. I just changed the recipe to make more sense. You use the 2Tbsp. from the 3/4 cup sugar listed first for the crust. Then use the 1/3 cup sugar for the cream cheese mixture and finally use the 3/4 cup sugar less the 2 Tbsp. for the last part of the recipe.
The base is more shortbread like so not much sugar is called for.
Thanks for pointing that out to me.
Tina
April 9, 2017I don’t know if I did something wrong, but my cake did not look anything like the picture. It was thick crusted due to the 2 cups of flour in the base. Your picture looks like a delicate delicious cake. Mine turned out like a shortbread crust with cream cheese and apples. Also, the recipe is confusing. I would break it down into how much sugar goes into each section, instead of listing 3/4 cup and then the amount in each layer. I ended up putting too much sugar in the cake, though it still tasted good.
Kathy
April 10, 2017Sorry about that. Let me remake the recipe myself and see if I left any steps out. If you used a flour blend, can you tell me which one it was so I can try it out and see what happens.
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