Apfel-Streuselkuchen (German Apple Crumble Cake)
This is a very simple but delicious apple cake.
- 250g flour
- 15g yeast (preferably fresh)
- 25g sugar
- 125ml lukewarm water
- 30g butter (melted)
- 1 egg
- Pinch of salt
- 1tsp lemon peel
- 1kg apples
- 350g flour (Streusel)
- 200g sugar (Streusel)
- 1pack Vanilla sugar (Streusel)
- 200g butter (Streusel)
- 100g currants
Level of difficulty Average
Cooking time 30mins
Cost Budget Friendly
Sieve the 250g of flour into a bowl. Make a divot and crumble in the yeast along with some of the sugar and all of the milk. Add in some of the flour from the edges. Mix only this small mixture in the centre of the bowl; cover and leave to rise for 15 minutes.
Add the remainder of the 25g of sugar, the melted butter, the egg, the salt and the lemon peel into the bowl and beat all of this together until the dough is thoroughly mixed and starts to show air bubbles. Then cover it again and leave to rise for a further 15 minutes.
Peel, core and slice the apples.
Roll out the dough and place on a lightly greased baking tray. Lay the apples tightly onto the dough.
Pour the 350g of flour into a clean mixing bowl. Add the sugar, the vanilla sugar and the 200g of melted butter and rub together to create Streusel (similar to crumble but with larger crumbs).
Spread the Streusel over the apples and scatter over the currants.
Bake the cake for 25-30min in an over pre-heated to 210°C. Leave to cool a little before cutting into the cake.
Try spicing the cake to your preference by adding cinnamon, ground cloves, crushed nuts or even allspice to to the apples.
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