John Myers
Apple – Cinnamon – Crumble Cake
The perfect apple – cinnamon – crumble cake recipe with a picture and simple step-by-step instructions.
for the crumble:
- 500 g Flour
- 250 ml Milk
- 1 Egg
- 100 g Soft butter
- 100 g Sugar
- 1 pinch Salt
- Apples
- Ground cinnamon
- 200 g Flour
- 200 g Sugar
- 200 g Butter
- Crumble the yeast in a bowl and cover with a little sugar and lukewarm milk. The whole thing has to rise now.
- Put the remaining ingredients in a large bowl. Make a well in the middle and when the yeast mixture is clearly swollen add it.
- Knead everything into a smooth dough and put it in a warm place. The dough must now be calm and warm again in order to expand significantly again. This can take a good 45 minutes.
- Since so many apples have accumulated again from the best of days, the idea of using them for the cake was obvious.
- So peel it and cut it into small pieces … normally you would cook an apple compote out of it now, let it cool down and later add it to the yeast dough. But my inner weaker self couldn’t be persuaded to go this way with me. if you can use raw apples for baking, why not puree raw apples and put the resulting apple puree on the dough … I had to try that …
- After the yeast dough had risen well with the necessary rest, I kneaded it again and placed it on a greased baking sheet.
- In the food processor, the apple pieces were pureed with the addition of cinnamon and then the raw applesauce was spread on the dough
- Make the streusel out of the specified Zuten and place on the apple batter. Contrary to the recipe with the butter, I meant it a little too well with this cake. There was a little more left and so I added it to the streusel ingredients. As a result, the crumble is not as crumbly as you know it, but rather flat. You can see it in the pictures, but it was also delicious
- Bake at 200 ° C for about 30 minutes but always keep an eye out that it doesn’t get too dark.
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