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“Posted in response to another member's request for a central/eastern European coffee cake.”
1hr 15mins
2 cakes

Ingredients Nutrition


  1. Dissolve the yeast in the warm water and mix with the cream, sour cream and egg yolks.
  2. In a large bowl, mix together the flour, lemon zest, sugar, and salt.
  3. Cut the butter into the flour mixture until it resembles small peas.
  4. Add the liquid mixture to the flour mixture.
  5. Mix with a fork just enough to moisten the dry flour.
  6. Cover the dough and store in the refrigerator over night.
  7. Next day, divide the dough into two portions and roll out to fit into two 9" x 13" baking pans.
  8. For one pan, arrange the peeled apples, shingle-wise and closely, in neat rows over the dough.
  9. Sprinkle with lemon juice.
  10. Sprinkle with demerara or brown sugar and cinnamon to taste.
  11. Dot with butter and bake until golden brown, about 45 minutes.
  12. Put under the broiler for the last few minutes to make the apples soft and juicy.
  13. For the other pan, rub the cottage cheese through a sieve.
  14. Mix with the sour cream.
  15. Beat the egg yolks with the sugar, lemon zest and vanilla.
  16. Mix together the egg mixture, cottage cheese mixture and the raisins.
  17. Taste to see if you need more sugar.
  18. If the mixture feels too soft, add 1 tablespoon of flour.
  19. Spread the mixture over the dough.
  20. Brush the entire surface with the beaten whole egg.
  21. Bake about 45 minutes until the cake is golden on top.

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