Every fall, as soon as apples are in season, I make this German apple crumb cake, or as we call it in Germany, Apfelstreuselkuchen. This is an updated version of the cake we had at my Oma’s table. It has a buttery shortcrust, a layer of sautéed apples, and a generous crumbly streusel on top,…
This German meatloaf goes by a funny name back home: Falscher Hase, or “fake rabbit.” I found it in one of my 1904 cookbooks, where it was the thrifty alternative to a roast rabbit that many families couldn’t afford. More than a century later, it’s still on regular rotation in our house, and my sons…
Picture your kitchen smelling like warm cinnamon and baked apples, with a batch of soft, pillowy rolls fresh out of the oven and a swirl of maple cream cheese icing melting into every layer. These sourdough apple cinnamon rolls use only your sourdough starter, no commercial yeast at all, and they still come out soft…
The smell of butter and apples baking together still takes me straight back to my grandmother’s kitchen in Germany. She had apple trees in her garden that produced more fruit than any family could eat fresh, and this versunkener Apfelkuchen, or sunken apple cake, was one of her favorite ways to use them up. Apple…
There is one taste that, when I close my eyes, puts me right back in Germany as a child. It’s Pflaumenmus, German plum butter: Dark, thick, gently spiced, and cooked down slowly until it tastes like the whole season in the jar. German breakfast is just not the same without authentic plum butter! This is…
If there is one flavor that takes me straight back to summers in Germany, it’s hazelnut ice cream. Every town had a local Eiscafé, usually run by an Italian family, and a scoop of Haselnuss tucked into a waffle cone was always my absolute first choice. Rich, nutty, and just creamy enough without being heavy….
If there’s one cake that takes me straight back to my German childhood, it’s Rhabarber-Streuselkuchen. Rhubarb crumb cake. It’s the cake that shows up every spring, the moment the first stalks are ready to harvest. Picture generous slices, served alongside coffee with a good helping of Schlagsahne on top. This is real Kaffeeklatsch food, exactly…
Whether you intentionally made a double batch of German pancakes yesterday or simply find yourself with a few leftovers, there is a brilliant way to repurpose them. In Germany, we do not let good food go to waste. Instead, we transform those extra Pfannkuchen into a traditional, comforting Swabian dish called Flädlesuppe – which translates…
Growing up in Germany, a warm midday meal was what we typically had. On busy weekdays, my mom would often make fresh Pfannkuchen (German pancakes) because it was a quick, comforting lunch that us kids would love. Over the years, I have perfected a way to bring my sourdough method to this European classic. The…
In Germany, you can find Bienenstich in almost every bakery, but nothing beats making it in your own home. If you’ve already mastered my basic yeast dough, you are halfway there! Bienenstich (which translates to “Bee Sting Cake”) takes that simple base and levels it up with a crunchy, honey-caramelized almond topping and a rich…