Apple cake with crumble

Ingredients for 1 servings:

• 2 kg apples
• 5 tbsp lemon juice (from about 1 lemon)
• 400 g sugar
• 675 g flour
• 2 packets of vanilla sugar
• 25 g ground almonds
• 375 g butter
• 4 eggs
• 200 g sour cream
• 1 packet of baking powder

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

from the sheet metal

Peel, quarter, and core the apples. Cut the apples into pieces. Bring the lemon juice, 5 tablespoons of water, 75g of sugar, and the apples to a boil. Cover and simmer over low heat for about 15 minutes. Let the compote cool (it’s also delicious on its own). For the crumble: Knead 300g of flour, 1 sachet of vanilla sugar, the almonds, 175g of sugar, and 175g of softened fat with the dough hook of a hand mixer until crumbly. For the batter: Beat 200g of fat, 175g of sugar, and 1 sachet of vanilla sugar until creamy. Gradually beat in the eggs. Add the sour cream. Mix 375g of flour and baking powder and stir into the egg mixture. Grease a baking sheet or line it with baking paper, pour the batter onto it, and smooth it down. Spread the apple compote evenly over the batter and sprinkle with the crumbles. Bake in a preheated oven (electric oven: 200°C/ fan oven: 180°C/ gas mark 3) for approximately 40 minutes. Let cool.