Classic Apple Puree Cake with Crumble Topping
Ingredients
Dough
- 300 g all-purpose flour (Type 405)
- 100 g granulated sugar
- 1/2 package baking powder
- a pinch of salt
- 125 g butter, cold
- 1 large egg
- butter, for greasing the pan
- all-purpose flour, for dusting
Crumble topping
- 200 g all-purpose flour (Type 405)
- 150 g butter, cold
- 150 g granulated sugar
- 1 teaspoon ground cinnamon
Filling
- 500 g unsweetened applesauce
- 1 package (37 g) vanilla pudding powder
Preparation
Combine flour, sugar, baking powder, and salt in a bowl
Cut the butter into small pieces, add to the bowl, and mix until crumbly
Add the egg and knead until a compact dough forms
Wrap the dough in plastic wrap and chill for 30 minutes
Preheat the oven to 180°C (356°F) conventional or 160°C (320°F) convection
Grease a 26 cm springform pan with butter and dust with flour
Combine all crumble topping ingredients in a bowl and rub between your hands until crumbly
Chill the crumble topping until ready to use
Roll out the chilled dough on a floured surface to fit the springform pan
Press the dough into the pan, forming a 3 cm high edge
Trim any excess with a knife
Prick the bottom of the dough with a fork
Mix the applesauce and vanilla pudding powder until smooth
Spread the mixture over the dough base
Smooth the top
Sprinkle the crumble topping evenly over the filling
Bake in the preheated oven for about 40 minutes until golden brown
Place the cake on a wire rack
Run a knife around the edge to loosen the springform, then let cool completely
The cake yields about 12 slices and stays fresh for at least 3 days when refrigerated
