German Apple Cake
February 28th, 2014
This cake is moist with delicious crumbling streusel topping. Everyone loved it.
Let’s make German Apple Cake:
1, 2, 3, 4. To make the topping, put the flour, sugar, and cinnamon in a mixing bowl.
5, 6. Rub in the butter gently with your fingertips to form a crumbly ball of dough.
7. Wrap the streusel dough in cling film and chill in the refrigerator for 30 minutes.
Preheat the oven to 375°F (190 °C). Grease 8 inch (20 cm) loose-bottomed cake tin with butter and line with baking parchment.
8. Put butter and sugar in a bowl and whisk until pale creamy.
9. Add the lemon zest and whisk slowly until well dispersed through the batter.
10, 11. Beat in the eggs, a little at a time, mixing well after each addition to avoid curdling.
12. Sift the flour into the batter.
13, 14. Gently fold flour in with a metal spoon (I used the spatula).
15, 16. Finally, add the milk to the batter and gently mix in it.
17. Spread half the mixture in the prepared tin and smooth the surface with a palette knife.
18. Arrange half the apple wedges over the batter, reserving the best pieces for the top.
19. Spread the rest of the mixture over the apples, smooth the surface with a palette knife.
20. Arrange the remaining apple wedges on the top of the cake in an attractive pattern.
21. Remove the streusel dough from the refrigerator and coarsely grate it.
22. Sprinkle the grated streusel over the top of the cake.
23. Bake in the centre of the over for 45 minutes. Insert a skewer into the centre.
24. If the skewer emerges coated in batter, cook for a few minutes more a test again.
25. Leave the cake in the tin for 10 minutes. Keeping the streusel on top, carefully remove the cake from the tin and cool on a wire rack. Serve warm.
I kept the cake in the refrigerator for next day then served it (I didn’t serve it warm).
German Apple Cake
From: Step By Step Baking / Servings: 6 – 8
PDF Text Only / Print With Images
| Streusel Topping
115 g (4 oz) plain flour 85 g (3 oz) light muscovado sugar 2 tsp ground cinnamon 85 g (3 oz) unsalted butter, diced Cake 175 g (6 oz) unsalted butter, softened, plus extra for greasing 175 g (6 oz) light muscovado sugar Finely grated zest of 1 lemon 3 eggs, lightly beaten 175 g (6 oz) self-raising flour 3 tbsp milk 2 tart dessert apples, cored
|
To make the topping, put the flour, sugar, and cinnamon in a mixing bowl.
Rub in the butter gently with your fingertips to form a crumbly ball of dough. Wrap the streusel dough in cling film and chill in the refrigerator for 30 minutes. Preheat the oven to 375°F (190 °C). Grease 8 inch (20 cm) loose-bottomed cake tin with butter and line with baking parchment.Put butter and sugar in a bowl and whisk until pale creamy. Add the lemon zest and whisk slowly until well dispersed through the batter. Beat in the eggs, a little at a time, mixing well after each addition to avoid curdling. Sift the flour into the batter. Gently fold flour in with a metal spoon (I used the spatula). Finally, add the milk to the batter and gently mix in it. Spread half the mixture in the prepared tin and smooth the surface with a palette knife. Arrange half the apple wedges over the batter, reserving the best pieces for the top. Spread the rest of the mixture over the apples, smooth the surface with a palette knife. Arrange the remaining apple wedges on the top of the cake in an attractive pattern. Remove the streusel dough from the refrigerator and coarsely grate it. Sprinkle the grated streusel over the top of the cake. Bake in the centre of the over for 45 minutes. Insert a skewer into the centre. If the skewer emerges coated in batter, cook for a few minutes more a test again. Leave the cake in the tin for 10 minutes. Keeping the streusel on top, carefully remove the cake from the tin and cool on a wire rack. Serve warm. I kept the cake in the refrigerator for next day then served it (I didn’t serve it warm). |
Hi, this is Noor from Ya Salam Cooking. I wanted to personally invite you to a new cooking club we have started.
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Thanks, Noor
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Oh my! That is so delicious and so healthy.. I gotta try that for My family..
Glyn: Thanks you !