John Myers
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Cinnamon Apple Cake with Extra Amount of Cinnamon Crumble
The perfect cinnamon apple cake with extra amount of cinnamon crumble recipe with a picture and simple step-by-step instructions.
Apple Cake
- 500 g Flour
- 250 ml Milk
- 75 g Sugar
- 1 pinch Salt
- 1 cube Yeast fresh
- 75 g Butter
- 1 piece Egg
- 7 piece Apple fresh
- 1 teaspoon Ground cinnamon
Cinnamon sprinkles
- 400 g Flour
- 200 g Sugar
- 200 g Butter
- 1 tsp Ground cinnamon
- Apple cake: For the yeast dough, sieve the flour with the salt into a bowl.
- Heat the milk and sugar and dissolve the butter in them. Add the yeast and stir everything until the yeast has dissolved.
- Add the milk-yeast mixture and the egg to the flour and knead all ingredients into a smooth dough. Cover the dough and let it rise in a warm place for about 45 minutes.
- Cinnamon crumble: Process all the crumble ingredients into crumble.
- Peel the apples (the 3 picture shows the apple tree), remove the core, cut into slices and park in lemon water so that they do not turn brown in the waiting time.
- Brush a tall baking sheet with butter. Knead the yeast dough well again and roll out in the tray.
- Spread the apple pieces on the dough and sprinkle with a teaspoon of cinnamon. Then spread the crumble on the dough.
- Bake the cake in the preheated electric oven at 200 degrees top / bottom heat on the second shelf for about 35 minutes.
- I like it best with freshly whipped cream.
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