Apple cake with crumble topping recipe
Apple Cake with Crumble Topping recipe
⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
|For Crumble Topping:|
|50 g||almonds, grounded|
|100 g||sugar, brown|
|1 tsp||cinnamon, optional|
|200 g||butter, cold! (cut in small pieces)|
|For the Filling:|
|For the cake:|
|100 g||butter, room temperature|
|50 ml||apple juice|
|1 pack(s)||baking powder|
For Crumble Topping:
Combine the flour, almond, sugar, ground and cinnamon, in a bowl. Cut the butter into small pieces and blend into the flour mixture with a pastry blender. The mixture should be crumbled (peas size). Leave in the fridge while preparing the filling and cake.
For the filling:
Peel, slice and core the apples.
For the cake:
Preheat oven to 180°C. Butter or line with baking paper a baking tray.
In a separate bowl sieve and whisk together the flour, baking powder, and salt. Set aside.
Beat with the electric mixer the eggs and sugar until thick (about 3-5 minutes), add the butter and mix well. Add apple juice, flour & baking powder mixture and beat just until incorporated. Pour the batter into the prepared pan, smoothing the top with a spatula.
Cover with apple slices and then with the crumble topping.
Bake for approximately 35-45 minutes (the topping should be golden brown and crisp). Remove from oven and place on a wire rack to cool for about 15 minutes before serving.
The cake tastes good warm and cold, the same day and also few days after abking when you cover well (or wrap) the cake with a kitchen towel.
ca. 30 min
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