John Myers
Crumble Cake with Apples and Coconut
The perfect crumble cake with apples and coconut recipe with a picture and simple step-by-step instructions.
- Yeast dough:
- 400 g Flour
- 125 g Sugar
- 150 ml Milk lukewarm
- 1 cube Yeast
- 1 pinch Salt
- 1 Egg
- Sprinkles:
- 110 g Flour
- 100 g Sugar
- 100 g Butter
- To prove:
- 6 Up to 7 apples
- Or fruit of your choice
- 1 Handful Desiccated coconut
- For the dough, put the flour in a bowl and make a well. Put the yeast and sugar in the well and mix with the milk. Let it rest for a few minutes, then add the salt and egg and work everything into a smooth, soft and no longer sticky dough with your hands or a food processor with a dough hook.
- Let the dough rest, covered, for about 45 minutes.
- Peel the apples for the topping and cut into wedges. So that they don’t turn brown, drizzle them with a little lemon juice.
- For the crumble, put the flour, butter and sugar in a bowl and work it into crumble with your hands. Cover and set aside.
- Grease a baking sheet or line it with parchment paper.
- Now place the yeast dough on the baking sheet and spread it out. Top with the apples or fruit of your choice, sprinkle with crumble and desiccated coconut. Let the cake rest for another 30-45 minutes.
- Preheat the oven to 180 degrees (fan oven 160 degrees) and bake the cake in it for 30-35 minutes until golden brown.
- Take it out and let it cool down.
- Before serving, dust with powdered sugar and enjoy with fresh cream.
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