Sure, here it is: Apple Kuchen Preheat oven to 350 degrees In a food processor with a knife blade, process 1/2 cup flour, 1/3 cup sugar, 3 tablespoons butter, chilled and cut into 3 pieces, and 1/4 teaspoon cinnamon or nutmeg until crumbly, about 20 seconds. Put into a large mixing bowl. Slice 2 medium apples, cored, peeled and quartered. Add to the streusel and stir to coat the apples. For the cake: in the food processor bowl with the knife blade, process 1 1/2 cups flour , 3/4 cup sugar and 1/4 cup butter, chilled and cut into 3 pieces until butter is cut into the dry ingredients, about 15 seconds. Add 1/2 cup milk, 2 eggs, 2 teaspoons baking powder, 1 teaspoon salt ( I usually use 1/4 to 1/2 teaspoon since we don't use much salt in anything) and 1 teaspoon vanilla and process for 5 seconds; turn off processor, scrape down sides of bowl and process 5 seconds more. Spread batter in greased 9X9 pan. Neatly arrange streusel mixture on top (I line the apples in neat rows). Bake till cake is set and apples are tender, 40-45 minutes. I have been making this for years, everyone loves it! Let me know if any of you try it and if you like it. Lisa

Here is the recipe: Apple Kuchen Preheat oven to 350 degrees. Streusel Topping: In a food processor with knife blade combine: 1/2 cup flour 1/3 cup sugar 3 Tblsp. Butter, chilled, cut in 3 pieces 1/4 teaspoon Cinnamon or nutmeg (I use cinnamon) Process until crumbly, about 20 seconds. Put in a large mixing bowl. Slice 2 medium apples, cored, peeled and quartered. Add to topping and stir to coat apple slices. Cake: 1 1/2 cups flour 3/4 cup sugar 1/4 cup butter, chilled, cut into 3 pieces 1/2 cup milk 2 eggs 2 teaspoons baking powder 1 teaspoon salt ( I usually use 1/2 teaspoon) 1 teaspoon vanilla With knife blade in food processor, process flour, sugar and butter until butter is cut into flour and sugar, about 15 seconds. Add remaining cake ingredients, process 5 seconds. Turn off processor, scrape down sides of bowl and process another 5 seconds. Spoon batter into a greased 9 X 9 pan ( I use a glass 8 X 8 baking dish). Neatly arrange streusel mixture on top. Bake until came is set and apples are tender, 40-45 minutes. I don't wash the food processor after making the topping, I just mix the cake ingredients in the processor after making the topping. Let me know how it comes out if any of you make it. Enjoy!

My grandmother use to make Apple Butter and Annie was kind enough to share her recipe for Apple butter last year. I had planned to use some of the apples off our two apple trees but never got around too it. Maybe this year. But like you Cindy, I've never had apple butter in a cake. But I have had apple butter cakes. Home Cookin Chapter: Recipes From Thibeault's Table Apple Butter ============ Apple Butter recipe Posted by annie1992 (My Page) on Mon, Jul 3, 06 at 1:22 This recipe is Grandma's and I won a blue ribbon the year I was 12 at the county fair using this recipe. Dad was prouder of that ribbon than he was when I finished college, I think. LOL I did change this recipe in one way. I bake it in the oven instead of standing at the stove stirring a boiling pot of apple butter. I can go do other things and I don't get all those little burns on my arm from the volcanos of boiling apple butter. I bake it in a big non-reactive roaster at about 250F. This takes 8-10 hours but the house will smell sooooo good. Stir it about once an hour. I've baked it hotter, but you have to be very careful that it doesn't overcook and taste caramelized. If you want it more quickly, turn it up to 350 for the first couple of hours, until the pulp starts to thicken, then turn it down to finish but watch it carefully. You can also do this in a crockpot, but again, watch carefully. Today's crockpots will overcook it quickly and you'll get that caramelized flavor. Grandma Powell's Apple Butter 6 lbs apples quartered (about 12 apples, I use MacIntosh) 2 quarts sweet apple cider 2 cups sugar 1/2 tsp cinnamon 1/2 tsp cloves Simmer apples in cider until tender, then put through a food mill or sieve. Measure 3 quarts of apple pulp and cook until mixture mounds on a spoon. Add sugar and spices (taste it, you can add more or less to make it the way you like it), cook stirring frequently until mixture is thick, about 1 hour. Watch carefully as the apple butter thickens so it doesn't stick and scorch. Pour hot into hot jars, add rings and lids. Process in a boiling water bath for 10 minutes for pints and quarts. Makes about 6 pints (depending on how juicy your apples are) This is a recipe that you HAVE to taste to get it right. The apples could be very sweet or extremely sour. If they are juicy, they'll cook down and make less but it will taste just as good. I regularly add more cloves because I love that flavor, and sometimes I add ginger. Occasionally I use half brown sugar. Oh, and I always reuse the cider, I either cook more apples in it and make a double batch of apple butter, or I strain it and make apple jelly. Incidentally, if you think you can use that much, you don't have to can it, it'll keep in the refrigerator for a week or two. It doesn't freeze well, though, it kind of "separates". Annie

this probably would have come from the KT as it was in that folder. I always cut and paste also with the contributors name and date but somehow it is missing probably because I just did it quick and didn't check. Upside down caramelized apple cake 4 tablespoons (1/2 stick) unsalted butter, plus extra for greasing 1/2 cup firmly packed light brown sugar 1/4 teaspoon cinnamon Dash nutmeg 2 1/2 cups (about 3 small apples) thinly sliced apples such as courtland, fugi or gala The cake 6 tablespoons unsalted butter very soft 1 cup sugar 2 eggs room temperature 1 teaspoon vanilla extract 1 cup flour 3 tablespoons cornmeal 1 teaspoon baking powder 1/2 teaspoon salt 1/2 cup milk Preheat oven to 350 degrees Lightly butter the sides of a 9" cake pan (not a spring foam pan) Combine the butter, brown sugar, cinnamon & nutmeg in a small saucepan. Stir & bring to a boil & boil for 30 seconds, stirring the whole time. Scrape the mixture into the prepared pan & spread evenly on the bottom. Put the peeled & sliced apples evenly on the bottom of the pan & press slightly to level them. To make the cake beat the butter & sugar with a electric mixer until creamy. Add eggs & vanilla & beat until very smooth & fluffy about 2 min. Stir the flour, cornmeal, baking powder & salt together then sprinkle over the butter-sugar mix, add the milk & beat just until the batter is evenly moistened about 1 min. Spoon the batter over the apples & smooth the top. Bake 50 min or until a knife inserted in the center of the cake comes out dry. Run a knife along the outer edge of the cake to loosen it from the pan. Place a plate over the cake, then flip it over to invert the cake onto the plate. Let cool completely before serving. 2 notes: Be careful with the caramelized part as it is very hot & can burn you. Make sure your plate is larger then the cake or you will have a mess when you turn over the cake.