German Apple Cake
This moist apple cake is made special with a delicious crumbly streusel topping
Prep Time: 30M, plus chilling
Cooking Time: 45M-50M
Serves: makes 6-8 servings
- 3/4 cup all-purpose flour
- 1/3 cup packed light brown sugar
- 2 tsp ground cinnamon
- 6 tbsp butter, cut into pieces
- 2 Granny Smith apples
- 12 tbsp butter, at room temperature
- 3/4 cup packed light brown sugar
- grated zest of 1 lemon
- 3 large eggs
- 1 1/4 cups all-purpose flour
- 1 1/4 tsp salt
- 3 tbsp whole milk
- To make the topping, mix the flour, sugar, and cinnamon in a bowl. Add the butter and rub it in. Shape into a thick disk, wrap in plastic wrap, and refrigerate for 30 minutes.
- Preheat the oven to 375°F (190°C). Butter an 8in (20cm) springform pan and line the bottom with wax paper. Peel and core the apples, and cut them into wedges.
- Beat the butter, sugar, and lemon zest together until pale and creamy. Beat the eggs, one at a time, into the butter mixture. Sift the flour, baking powder, and salt together. Add to the bowl, along with the milk, and mix until smooth.
- Spread half of the batter into the pan. Top with half of the apples. Repeat. Grate the streusel over the apples.
- Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Let stand on a wire rack for 10 minutes. Remove the sides of the pan and cool. Serve warm or cold.
- freeze, wrapped, for up to 6 months
Excerpted from The Illustrated Kitchen Bible.
Copyright © 2008 Dorling Kindersley Limited.
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