John Myers
Apple and Sour Cream Crumble Cake
The perfect apple and sour cream crumble cake recipe with a picture and simple step-by-step instructions.
- 300 g Flour
- 1 tsp Baking powder
- 165 g Sugar
- 1 packet Vanilla sugar
- 220 g Margarine
- 1 tsp Cinammon
- 750 g Apples
- 50 g Raisins
- 400 ml Apple juice
- 1 packet Custard powder
- 200 g Sour cream
- Make a pudding out of apple juice and vanilla pudding powder, leave to cool.
- Mix flour with baking powder, add sugar, vanilla sugar, cinnamon and margarine, knead everything into a crumble dough.
- Peel and core the apples and cut into wedges.
- Grease the springform tin (26 cm) and sprinkle with breadcrumbs. Pour approx. 2/3 of the crumble dough into the springform pan and press it down on the base. Spread the apples and raisins on top. Stir the sour cream into the pudding and spread over the apples. Spread the remaining crumble dough on top.
- Preheat the oven to 180 ° and bake the cake in it for about 60 minutes. Serve with whipped cream.
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