Apple Crumble Cake with Calvados
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 4 medium egg (s)
- 200 g suar
- 250 g flour
- 1 teaspoon, leveled cinnamon
- 100 g butter
- 1 tablespoon calvados
- 1 packet vanilla sugar or
- 1 vanilla pod, the pulp it
For the filling:
- 10 apples your choice
- 1 lemon (s), add the juice from it
- cinnamon - sugar
- Calvados to drizzle with
For the sprinkles:
- 300 g butter
- 250 grams sugar
- 400 g flour
- 1 teaspoon, leveled cinnamon
- 1 packet vanilla sugar
- Grease for the tin
Print Recipe
Pin Recipe Instructions
- First you peel all the apples, quarter them and then core them. I scratch one side of the apple with a kitchen knife a couple of times so that the brew can soak into the apple.
- When all the apples are peeled, I sprinkle them with the calvados and lemon juice, your taste determines the amount. Then sprinkle the apples with the vanilla sugar and the cinnamon-sugar mixture. Mix the whole thing and let the apples steep for 15 minutes.
- For the dough, I mix the sugar and eggs, and use the hand mixer to beat everything into a foamy dough. The longer you stir, the looser the cake will be. Then I add the vanilla sugar or the pulp of the pod and the calvados.
- I let the butter melt and add it too. I mix everything into a creamy batter. Then I sieve the flour and mix it with baking powder and cinnamon and gradually stir it into the dough until a smooth, slightly viscous mass is formed. I spread the dough on a greased deep baking sheet and put the apples on top.
- For the crumble I knead all the ingredients into a crumbly dough and spread them on the baking sheet with the apples. I bake the cake in the preheated oven at 170 ° C for about 30 - 40 minutes. The cake tastes best warm.
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