Summary

Ingredients

For the dough:

• 250 g mararine, (sunflower) or butter
• 250 g suar, (150 is also enouh!)
• 5 egg (s)
• 1 packet vanilla sugar, (or the pulp vanilla pod)
• 350 g flour
• 0.75 ¾ Package baking powder
• 1 kg apples, as sour as possible (peeled, cut into small pieces)
• 1 lemon (s), juice it

For the filling:

• 600 g applesauce or rhubarb compote

For the crumble: (butter crumble)

• 125 g butter
• 125 g suar
• 1 packet vanilla sugar
• 0.25 ¼ package baking powder, see above)
• 1 egg yolk
• 250 g flour

For the crumble: (cocoa-cinnamon crumble)

• 125 g butter
• 100 g suar
• 1 packet vanilla sugar
• 75 g cocoa powder, (e.. poulain)
• 1 egg yolk
• 250 g flour
• Cinnamon, (depending on your taste approx. 1 - 2 teaspoons)

For brushing: (at will)

• 2 tablespoon apricot jam
• 1 tablespoon water

Print Recipe Pin Recipe

Instructions

1. Marinate the apple pieces with the juice of one lemon and set aside.
2. For the batter, stir the margarine with sugar and vanilla sugar in a large bowl until foamy, break each egg individually and add it, making sure that it is beaten for 30 seconds each time (just count to 30 when mixing, it is worthwhile, then the batter will be special relaxed!). Sift the flour and mix it with the baking powder, stir into the foam mixture and now stop whisking around as much, the baking powder does not like that! Now fold the prepared apple pieces into the dough. Line a baking sheet with a higher edge with parchment paper and spread the dough on it. Carefully spread an approx. 1 cm thick layer of applesauce or rhubarb compote on the dough, depending on the size of the tray and the consistency of the fruit purée, you need approx. 600 g of purée or compote.
3. Now you can make simple butter crumble or cocoa-cinnamon crumble as you like. For the crumble mix all ingredients except the flour with the dough hook. Then stir in the sifted flour with a dough hook until you like the crumble. Then sprinkle the crumbles evenly on the cake. Bake the cake in a preheated oven at 200 degrees for about 40 minutes. Use the stick test to check whether the dough is cooked through.
4. If you want, you can add apricot to the cake: To do this, mix the apricot jam with 1 tablespoon of water, let it boil briefly and brush this liquid onto the still warm cake. Shines beautifully and gives the whole thing the final touch.
5. If you want to freeze the cake, apricot it only after it has thawed!
6. This apple crumble cake is inimitably fruity and juicy due to the two fruit layers and the sweet crumble goes perfectly with the sour apple aroma.