Moist apple cake with crumble

Ingredients for 1 servings:

• 400 g flour
• 30 g yeast, fresh
• 1 tbsp sugar
• 250 ml water, lukewarm
• ½ tsp salt
• 2 tbsp oil
• 400 g sugar
• 400 g butter
• 600 g flour
• 1 pinch of salt
• 1 stalk(s) vanilla pod(s)
• 2 pinch(s) cinnamon
• 1 pinch(s) nutmeg, freshly grated
• 5 apples
• 1 jar applesauce

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Cooking/baking time approx. 50 minutes; Total time approx. 2 hours 50 minutes

It’s best to prepare the sugar for the crumble the day before. Split open the vanilla pod, scrape out the seeds, and add them to the sugar. Add the cinnamon and nutmeg. Cut the rest of the pod into three pieces and store them in the covered sugar (in a Tupperware container or similar) overnight to allow the aroma to develop best. Yeast dough: Put the flour in a bowl, make a well in the flour, crumble in the yeast, and sprinkle over the sugar. Pour in the lukewarm water and mix well. Cover the dough with a cloth and let it rise for 30 minutes. Then add the salt and oil and knead into a smooth dough. Cover and let rise again for 30 minutes. While you’re waiting, peel, quarter, and slice the apples. Prepare the crumble by kneading the sugar and butter thoroughly, gradually adding the flour and kneading into a crumbly mass. Roll out the dough on a baking sheet lined with baking paper (this makes cleanup much easier). Spread a thin layer of applesauce on the dough, arrange the first layer of apple slices crosswise on top. Then cover with applesauce, closing the gaps. Arrange the next layer of apple slices lengthwise, almost crosswise. Cover this layer of apples again with applesauce. Then cover with the crumbles and bake in a preheated oven at 175°C for 50-60 minutes, let cool, and cut into pieces. Our cake usually doesn’t survive the next day. Tip: You can also add raisins to the applesauce; they’re also very tasty; unfortunately, my children don’t like raisins.