Apfel-Streusel-Kuchen

Apfel-Streusel-Kuchen
Baking has always been something that I enjoyed doing. There was a time I used to prepare something, at least once every two weeks—be it a batch of cookies, brownies, or a multi-layered cake. Nowadays though, I find myself hard pressed to find time for it, what with graduate studies and all.

Last night, after noticing I haven’t baked even a single cookie for quite a while (… and days of prodding from the hubby, complete with a puppy-face look), I finally decided to end the abstinence. I prepared one of my favourites from when I was in Germany—Apfel-Streusel-Kuchen, or “Apple Crumble Cake”. It’s a bit fussy to make, but believe me the effort is all worth it ;o)

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Apfel-Streusel-Kuchen


150g plain flour
pinch baking powder
100g sugar
2 tsp vanilla sugar
pinch salt
150g butter or margarine
1 egg

  • sift the flour and baking powder into a bowl; add the rest of the ingredients, then mix together into a dough
  • knead the dough on a flat working surface dusted with flour; if the dough becomes sticky, refrigerate for a while
  • roll out dough to line the bottom and sides of a 28cm springform tin; bake blind at 200-220°C (preheated) about 10-12 minutes
  • leave to cool

1.5kg apples, peeled, cored and diced
75g sugar
pinch ground cinnamon
75g butter

  • combine the filling ingredients together, then stew gently until the apples are soft
  • leave the mixture to cool slightly, then spread over the pre-baked base above

150g plain flour
100g sugar
2 tsp vanilla sugar
100g butter (cut in small pieces)

  • sift together the dry ingredients; add butter gradually, rubbing it into the flour mixture until it forms small lumps (or resembles fine breadcrumbs)
  • sprinkle the crumble mixture evenly over the stewed apples
  • bake at 200-220°C (preheated) about 40 minutes, or until crumble top turns golden

Best served warm with a scoop of vanilla ice cream.

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