Ingredients:

This makes 2-9 x 13 Kuchens

Ingredients:

Basic Coffee Cake Dough

2 Eggs, well beaten
1 / 4 cup (62 gr) Milk, warmed
1 pkg. (or 1 tablespoon 9 gr) dry Yeast
1 / 4 cup (60gr)warm Water
1 / 2 cup (100 gr)Butter (1 stick, melted but not hot)
1 / 4 cup (50 gr) Sugar
1 / 2 teaspoon (3 gr) Salt
grated lemon peel from 1 lemon
3 cup (360 gr) Flour, more if needed

Apple Topping
4 medium sized Apples
1/3 cup (67 gr) Sugar
1 teaspoon (5 gr) Vanilla Extract
2 teaspoons (5 gr) Cinnamon

Custard
1 beaten Egg
1 cup (230 gr) Cream or 1/2 cup Sour Cream with 1/2 up Milk
2 tablespoon (24) Sugar
1 tablespoon (15 gr) Vanilla Extract

Crumb Topping
1/2 cup (75 gr) Bread Crumbs or Flour
1 tablespoon (10 gr) Cinnamon
2 tablespoons (28 gr) melted Butter

1. Pour lukewarm water, yeast, and sugar in mixing bowl.
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Grate Lemon zest with a microplane, hand grater or a vegetable peeler and dice fine.

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2. Add melted (not hot) butter, warmed milk, salt, lemon peel, and beaten eggs. Mix well.

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3. Add flour, 1 cup at a time, mixing well after each cup. Add more flour, if necessary, to make a smooth dough, and turn out onto a floured surface. You can either mix it in a bowl like I showed up above or you can mix it in a mixer.

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4. Knead very lightly.

5. Let rise for about 1 hour; punch down and let rest for 10 minutes. Meanwhile prepare apple and custard toppings.

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Apple Topping
4 medium sized apples
1/3 C. vanilla sugar
2 teaspoons cinnamon

6. I used 4 apples 2 semi-tart red skin apples, these were Fuji, and 2 tart Granny Smith apples. I did this just to give a variety of flavor.
Peel and core apples, then cut into ¼ inch slices.

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6. Spread dough in 2 well-greased 9-inch round or square cake pans, pushing it up on the sides as for pie crusts.

Stagger the apples in rows(or in random fashion if in a hurry) on top of dough. Drizzle melted butter over the fruit and crust, sprinkle with cinnamon and sugar. Let the dough rise for 30 minutes.

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Bake for 10- 15 minutes at 375 degrees to set the crust. Remove from oven. Let's top
with the custard and the crumb topping.

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Custard
1 beaten egg
1 cup cream or 1 / 2 cup sour cream with 1 / 2 cup milk
2 tablespoon sugar
1 tablespoon vanilla extract

Mix all ingredients in a bowl.

Crumb Topping
1 / 2 cup bread crumbs
1 tablespoon cinnamon
2 talespoons melted butter

Mix all ingredients in a bowl.

Top first with the custard.

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Then sprinkle crumbs and continue baking at 350° for 30 minutes longer.
the custard is set and the apples are completely cooked.

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Cool and cut in squares and serve topped with whipped cream. Store in fridge, this cake
gets better after a day. It will keep for a week at least properly stored.