Sunken apple cake with rosemary crumble

Ingredients for 1 servings:

• 100 g flour
• 50 g sugar
• 50 g butter or margarine, cold
• 1 rosemary sprig(s), approx. 5 – 8 cm long
• 5 apples, sour (e.g. Boskop)
• 150 g butter or margarine, room temperature
• 3 eggs
• 150 g sugar
• 1 tbsp vanilla sugar
• 150 g wheat flour or spelt flour
• 1 tsp baking powder, approx. 4 g
• 2 tbsp milk or oat or soy drink
• ½ lemon(s), some zest
• Fat and flour for the mold

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 5 minutes

simple, juicy and delicious

For the crumble, first finely chop the rosemary. Then knead all the ingredients together – ideally by hand. Refrigerate. Now beat the soft margarine with the sugar and vanilla sugar for the batter for about 2 minutes. Add one egg at a time, beating for about 1 minute after each egg. Mix the flour and baking powder, sift them in, and briefly fold in with the lemon zest and oat milk (if you mix too long, the cake won’t be fluffy!). Preheat the oven to approximately 160°C fan-assisted or 180°C conventional. Grease and flour a 26 cm springform pan or line it with baking paper. Pour in the batter. Wash the apples, peel them if desired (I don’t do this, for example), quarter them, remove the cores, and cut each quarter about 5 times on the outside. Press the quarters into the batter, making sure they’re nice and close together. Spread the crumble on top. Bake the cake in the hot oven for about 45 minutes – after the 35th minute, do a skewer test, as every oven is different. Let the cake cool for 10 minutes, then remove from the tin and let cool a little more. Enjoy on its own, with whipped cream, or with vanilla ice cream. Tips: The crumble can be stored in a sealed plastic container in the refrigerator for 2 weeks. You can also make it with gooseberries (fresh or from a jar). A good way to save packaging is to always have vanilla sugar in the house: put scraped vanilla pods (e.g. from a custard) in a preserving jar, fill it with sugar and let it steep for a few days. You can refill it again and again, as the scraped pod imparts a lot of flavor.