Kuchen aux pommes et au caramel

1recette de la pâte sucrée de base (voir page 142)

500ml (2 tasses) de sucre brun bien tassé

90ml (6 c. à soupe) de farine tout-usage

10ml (2 c. à thé) de cannelle

90ml (6 c. à soupe) de beurre ou margarine, ramolli

6-8 pommes (2 L [8 tasses]), épluchées et finement tranchées

Coupez la pâte en deux. Enfoncez chaque moitié dans un moule graissé de 33 x 23 x 5-cm (13 x 9 x 2-pouces). Faites doucement remonter les bords de 1 cm (1⁄2 pouce) sur les parois.

Couvrez. Laissez lever dans un lieu chaud, à l’abri des courants d’air, 45 à 60 minutes ou jusqu’à ce que la pâte double de volume.

Pendant ce temps, mettez le sucre roux, la farine, la cannelle et le beurre dans le bol du batteur. Fixez le bol et le fouet à lame plate au batteur. Réglez à la vitesse 2 et mélangez environ 1 minute.

Disposez les tranches de pomme sur la pâte dans chacun des deux moules. Saupoudrez uniformément la moitié du mélange de sucre brun. Faites cuire au four à 180°C (350°F) pendant 35 à 45 minutes ou jusqu’à ce que le gâteau soit doré et que les pommes soient tendres. Servez chaud.

Donne : 24 portions (12 morceaux par kuchen).

Par portion : Environ 301 calories, 5 g protéine,

54 g glucide, 8 g matières grasses, 27 mg cholestérol, 207 mg sodium.

150

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KitchenAid 4KSMC50S manual Kuchen aux pommes et au caramel, Recette de la pâte sucrée de base voir

Models: 4KSMC50S