I really wanted to join in with GBBO European cake week but I didn't want to spend too long making a fancy layered torte or green princess cake. I have a load of apples that we picked from my brother in laws trees at the weekend, so I decided on a German Streusel Cake, or if you want to go all out with the German name, it's an Apple Streuselkuchen (pointed out by my German friend Carolin).
It's a lovely moist cake, with a layer of sharp apples and topped with sweet cinnamon crumble (streusel), and dusted with a little icing sugar.
It's a lovely moist cake, with a layer of sharp apples and topped with sweet cinnamon crumble (streusel), and dusted with a little icing sugar.
German Apple Streusel Cake
175g butter
175g caster sugar
3 eggs
175g self raising flour
3 apples, cored & thinly sliced
40g soft brown sugar
1 tbsp cinnamon
streusel topping
50g butter
50g caster sugar
100g self raising flour
1 tsp cinnamon
- Beat the butter and 175g of sugar together until pale and creamy
- Beat in the eggs one at a time until well combined
- Fold in the flour
- Mix the remaining sugar and cinnamon together in a bowl, and toss in the apples and coat fully
- Stir the apples into batter
- Pour batter into a greased & lined springform cake tin
- Make the streusel topping by creaming together the butter and sugar
- Stir in the self raising flour and cinnamon, until it resembles breadcrumbs
- Bake in a preheated 170C oven for approx 40 mins until browned and cooked through
- Allow to cool in the tin for 10 minutes before turning out onto a wire rack to cool fully, or serve warm, with custard or ice cream (or both)
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