German Apple Puree Crumble Cake
Ingredients
Dough
- 300 g all-purpose flour (Type 405)
- 100 g sugar
- 1/2 packet baking powder
- 1 pinch salt
- 125 g butter
- 1 medium egg
- Butter, for greasing the pan
- Flour, for dusting the pan and work surface
Crumble
- 200 g all-purpose flour (Type 405)
- 150 g butter
- 150 g sugar
- 1 tsp ground cinnamon
Filling
- 500 g apple puree
- 1 packet vanilla pudding powder (37 g)
Preparation
Combine flour, sugar, baking powder, and salt in a bowl
Cut the butter into small pieces, add to the bowl, and mix until combined
Add the egg and knead everything into a compact dough
Wrap the dough in plastic wrap and chill for 30 minutes
Preheat the oven to 180°C conventional or 160°C fan-forced
Grease a 26 cm springform pan with butter and dust with flour
Meanwhile, for the crumble, combine all ingredients in a bowl and rub between your hands until crumble forms
Chill the crumble until ready to use
Roll out the chilled dough on a floured surface into a circle
Place the dough into the springform pan and press up the sides to form a 3 cm high rim
Trim any large uneven edges with a knife
Prick the bottom of the dough several times with a fork
For the filling, mix the apple puree and vanilla pudding powder together
Spread the apple puree mixture over the dough base
Sprinkle the crumble topping evenly over the filling
Bake the cake in the preheated oven for about 40 minutes until golden brown
Place the cake on a wire rack and loosen the springform ring with a knife
Let the cake cool completely
Tips
A traditional German cake often made by grandmothers
The cake serves about 12 and can be stored in the refrigerator for at least 3 days
