Whether warm from the oven or cold on the hand: it is easy to make and incredibly tasty.
Recipe for apple crumble cake from the old country
Ingredients for about 12 pieces
Calories per piece approx. 345
Ingredients for the batter:
- 150 g soft butter
- 150 grams of sugar
- finely grated zest of 1/2 organic lemon
- 1 pinch of salt
- 4 eggs
- 250 g flour
- 1/2 packet of baking powder
Furthermore:
- 8 apples (e.g. Jonagold, Elstar or Cox-Orange)
- 2 tbsp sugar
- 1/4 teaspoon cinnamon
- some sugar to sprinkle with
- For the crumble: 100 g soft butter, 100 g sugar, 200 g flour, 50 g almond flakes.
Tips : Instead of sugar, you can also use honey for sweetening. To make a vegan variant, simply swap the corresponding ingredients: butter for vegetable margarine, eggs for applesauce (= 320 g) or bananas (= 2 pieces).
Preparation of apple crumble cake from the old country
For the cake batter, beat the butter and sugar until creamy white. Beat in the lemon zest, salt and eggs one after the other. Put the batter into a greased springform pan (26 cm Ø) and smooth it out.
Peel, quarter and core the apples. Spread the apple quarters on the cake base, press in gently. Mix the sugar and cinnamon, sprinkle half over the apples.
Put the butter in flakes, sugar, flour and sliced almonds in a bowl, rub with your fingers to make a coarse crumble. Sprinkle evenly over the apples. Spread the rest of the cinnamon sugar on top. Bake in a hot oven (180 degrees, second rack from the bottom) for 60–70 minutes, cover with baking paper if necessary. Let cool and sprinkle with a little sugar.
Homemade apple pie: storage and shelf life
Homemade apple pie tastes best fresh and warm. If you have leftovers, you can keep the cake wrapped in cling film in the refrigerator for up to five days.
Alternatively, if you don’t want to continue eating the cake for a few months, you can freeze it. To do this, portion the cake in freezer bags or freezer cans. When defrosting, we recommend warming the apple cake in the oven – this will prevent the cake from becoming mushy.
