Apple crumble cake with Calvados

Ingredients for 1 servings:

• 4 m.-sized eggs
• 200 g sugar
• 250 g flour
• 1 tsp baking powder
• 1 tsp, smothered cinnamon
• 100 g butter
• 1 tbsp Calvados
• 1 sachet of vanilla sugar or
• 1 vanilla pod(s), pulp
• 10 apples of your choice
• 1 lemon(s), the juice
• n. B. cinnamon – sugar
• Calvados for drizzling
• 300 g butter
• 250 g sugar
• 400 g flour
• 1 tsp, smothered cinnamon
• 1 packet of vanilla sugar
• Grease for the tray

Instructions

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

the slightly different apple cake

First, I peel all the apples, quarter them, and core them. I score one side of the apple a few times with a kitchen knife so the juice can be absorbed well. Once all the apples are peeled, I drizzle them with Calvados and lemon juice; the amount is determined by your taste. Then I sprinkle the apples with the vanilla sugar and the cinnamon-sugar mixture. Mix everything together and let the apples sit for 15 minutes. For the batter, I combine the sugar and eggs, then beat everything with a hand mixer until it forms a fluffy batter. The longer you mix, the lighter the cake will be. Then I add the vanilla sugar or the pulp of the apple and the Calvados. I melt the butter and add it as well. I mix everything until it forms a creamy batter. Then I sift the flour and mix it with the baking powder and cinnamon, gradually stirring it into the batter until a smooth, slightly thick mixture forms. I spread the dough on a greased, deep baking sheet and place the apples on top. For the crumble, I knead all the ingredients into a crumbly dough and spread it on the baking sheet with the apples. I bake the cake in a preheated oven at 170°C for about 30-40 minutes. The cake tastes best warm.