Apple Crumb Cake
This juicy Apple Crumb Cake convinces with a wonderful shortcrust pastry base, juicy apples and fantastically delicious crumbles.
Ingredients for Apple Crumb Cake:
FOR THE SHORTCRUST PASTRY BASE:
125 g butter
100 g sugar
1 packet vanilla sugar
1 egg
250 g wheat flour
½ pck. Baking powder
1 pinch salt
some butter for the mould
some wheat flour for the dough
FOR THE BAG:
800 g apples
1 pinch of cinnamon
1 tsp lemon juice
FOR THE CRUMBLE:
125 g butter (room temperature)
80 g sugar
1 sachet vanilla sugar
200 g wheat flour
1 pinch of salt
Instructions:
For the dough, knead together the butter, sugar, vanilla sugar, egg, flour, baking powder and salt. Wrap the dough in cling film and chill for 60 minutes.
Preheat the oven to 350 degrees. Grease a springform pan (Ø 26 cm) well. Take the dough out of the fridge. Roll out on a lightly floured work surface until it is slightly larger than the springform pan. Place the dough in the tin and press it down with your fingers until it forms a rim about 3 cm high.
For the filling, peel the apples, remove the core and dice. Mix in a bowl with the cinnamon and lemon juice. Spread the apple cubes on the pastry.
For the crumble, briefly knead butter, sugar, vanilla sugar, flour and salt into coarse crumbles and spread on the cake. Bake the cake in the preheated oven for 55-60 minutes. Allow to cool completely before removing from the tin.
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