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Apple-Streusel cake

Apple-Streusel cake

Good afternoon, friends!

As the weather is getting much cooler and it really starts to feel like fall outside, for me this means baking-season starts 🙂

Here’s the recipe for my favourite apple-streusel cake – so yummy! Have fun!

Step 1: The Streusel

Mix 300g of flour, 150g of sugar, 200g of butter, 1 package (= 8g) of vanilla sugar and a pinch of salt. Knead with your hands. It’s supposed to be kind of crumbly! Then divide the batter, put one third of it aside and press the rest of it on the bottom of a greased 26 or 28 cm (10 to 11 inches) springform baking pan. Make sure to press it a little bit up the rim as well, about as high as a finger or two.

It’s now time to preheat your oven to about 180 degrees celsius (360 fahrenheit) with circulating air.

Step 2: The filling

Mix 250ml of cream, 500g of low fat quark (curd cheese), 100g of sugar, 2 eggs, 40g of starch, 1 package (= 8g) of vanilla sugar, and one tablespoon (or a little less) of fresh lemon juice. Stir well, then pour the filling into the springform which you’ve already prepared with two thirds of the batter.

Step 3: The apples

Slice up about 800g of apples. Hard and kind of sour ones are best for baking (the best ones you can buy in Germany are Jonagold, Cox Orange, or Boskop). Spread the appleslices on the cake. Then add the rest of the streusels – which you’ve set aside earlier – evenly on top of the cake, et voila, you’re done!

Bake for about 60 to 80 minutes until the cake is well baked – in case the apples on top start getting to burned just cover the cake with aluminum foil for the remaining time in the oven. If you’d like, to can add a little cinnamon on top before serving. Offer your guests a yummy bowl of heavy whipped cream with it – mmmmhhhh 🙂

Let me know if you like the cake! Happy fall everyone!