The International Jewish Cook Book: COFFEE CAKES (KUCHEN)
After the pan is greased with butter, roll out a piece of dough quite thin, lay it in the pan, press a rim out of the dough all around the pan and let it rise for about ten minutes. Pare five large apples, core and quarter them, dipping each piece in melted butter before laying on the cake, sprinkle bountifully with sugar (brown being preferable to white for this purpose) and cinnamon. See that you have tart apples. Leave the cake in the pans and cut out the pieces just as you would want to serve them. If they stick to the pan, set the pan on top of the hot stove for a minute and the cake will then come out.
Recipe from the "The Jewish Manual" book (Free Electronic Text).
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