German Apple Cake
Cake Base Ingredients:
- 150g (2/3 cup) smooth unsalted butter
- 125g (a little bit more than ½ cup) sugar
- 1 egg
- 250g (2 1/8 cups) flour
Cake Topping Ingredients:
4-5 apples- 30g (1/8 cup) sugar
- 1 teaspoon cinnamon
- 1-2 tablespoons rum
Cake Crumble Ingredients:
- 125g (a little bit more than ½ cup) smooth unsalted butter
- 125g (a little bit more than ½ cup) sugar
- 175g (a little bit less than 1 ½ cups) flour
- 1 teaspoon cinnamon
Cake Base Instructions:
- Blend the butter and the sugar until foamy (the sugar must dissolve completely). Then stir in the egg and afterwards the flour.
- Put the mass in the refrigerator for 15 minutes.
- After the mass is cool and not that soft anymore, cover the base and the sides of a buttered cake dish with it.
Cake Topping Instructions:
- Clean the apples with the Ha-Ra Viva Mini Cloth to remove preservative waxes. Roughly chop the apples and cook them with the sugar and the cinnamon at medium heat until the apples start to get softer, but don’t fall apart. Add the rum.
- Set cake topping aside and let it cool down.
- Pour the mass on the cake base.
Cake Crumble Instructions:
- Mix the butter with the sugar. Then stir in the flour and add cinnamon.
- Spread the crumbles over the cake topping.
- Place the cake in the center of the oven and bake at 220 degrees Celsius (425 degrees Fahrenheit) for 30-35 minutes until the top is golden-brown.
Note: We like the apple cake when it is still warm together with some vanilla ice cream or whipped cream! 🙂