Kuchen de Migas
Makes 1 (9-inch) cake
  • 5½ cups (670 grams) 1- to 1½-inch-chopped peeled Pink Lady apples
  • 4¼ cups (520 grams) 1- to 1½-inch-chopped peeled Granny Smith apples
  • 1¼ cups (250 grams) granulated sugar, divided
  • ¾ cup (165 grams) firmly packed light brown sugar, divided
  • ¾ teaspoon (3 grams) tightly packed orange zest
  • 1 tablespoon (15 grams) fresh orange juice
  • 1 teaspoon (2 grams) ground cinnamon
  • 1½ teaspoons (4.5 grams) kosher salt, divided
  • ¼ teaspoon ground allspice
  • 4 tablespoons (32 grams) cornstarch, divided
  • ¾ cup (170 grams) plus 2 tablespoons (28 grams) unsalted butter, softened and divided
  • 2 large eggs (100 grams), room temperature
  • 1½ teaspoons (6 grams) vanilla extract
  • 2 cups (250 grams) all-purpose flour
  • 1 teaspoon (5 grams) baking powder
  • Cinnamon Crumb Topping (recipe follows)
  1. Line a rimmed baking sheet with parchment paper.
  2. In a large bowl, stir together apples, ½ cup (100 grams) granulated sugar, ½ cup (110 grams) brown sugar, orange zest and juice, cinnamon, ½ teaspoon (1.5 grams) salt, and allspice. Let stand for 30 minutes, stirring occasionally. Stir in 2 tablespoons (16 grams) cornstarch.
  3. In a large Dutch oven, melt 2 tablespoons (28 grams) butter over medium-high heat. Add apple mixture. Reduce heat to medium; cover and cook, stirring frequently, until apples are just softened, 25 to 30 minutes. Uncover and cook, stirring frequently, until liquid has thickened and apples are softened, about 5 minutes. Transfer apple mixture to prepared pan, spreading into an even layer. Let cool to room temperature, about 30 minutes.
  4. Preheat oven to 350°F (180°C).
  5. In the bowl of a stand mixer fitted with the paddle attachment, beat remaining ¾ cup (170 grams) butter, remaining ¾ cup (150 grams) granulated sugar, and remaining ¼ cup (55 grams) brown sugar at medium speed until fluffy, 2 to 3 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating until well combined after each addition. Beat in vanilla.
  6. In a medium bowl, whisk together flour, baking powder, remaining 2 tablespoons (16 grams) cornstarch, and remaining 1 teaspoon (3 grams) salt. Add flour mixture to butter mixture all at once; beat at low speed just until combined, stopping to scrape sides of bowl. (Mixture will resemble very soft drop cookie dough.)
  7. Spray a 9-inch springform pan with baking spray with flour; line bottom of pan with parchment paper. Transfer dough to prepared pan; using a piece of plastic wrap pressed directly on surface, press dough evenly into bottom and up to 1¼ inches from top edge of pan. Carefully remove plastic wrap; using fingertips, gently seal any holes or bubbles left in dough. Spoon cooled apple mixture into dough, spreading into an even layer. Sprinkle clumps of Cinnamon Crumb Topping on top.
  8. Bake until edges are deep golden brown, 1 hour to 1 hour and 20 minutes, loosely covering with foil to prevent excess browning, if necessary. Let cool in pan for 10 minutes. Carefully remove sides of pan; let cool completely on base on a wire rack. (Center of cake will sink slightly as filling cools.)
Recipe by Bake from Scratch at https://www.bakefromscratch.com/kuchen-de-migas/