Thursday, April 29, 2010

Apfel Streuselkuchen ( Apple Crumb Cake )

Streuselkuchen (crumb cake) is a German speciality. Traditionally it is made of a yeast dough covered with crumbs. The term "streusel" (a German word meaning "something scattered or sprinkled", refers to a crumb topping of butter, flour, and white sugar. This yeasted dough can be topped with any of your favorite fresh fruits, be it, plums, apricot, cherries, or any of the berries. The streusel gives the cake a nice crunch and the added sweetness balances the slight tanginess of the fruits.


For the dough:
400 g flour
30g fresh yeast or 2teaspoons dry yeast
150ml milk, luke warm
80g sugar
1 egg, large
100g butter or Margarine
pinch of salt

For the topping:
1.2 kg Apples, about 5-6, each cut into 8 pieces

For the streusel:
175 g butter
250 g four
200 g sugar
1 packet vanilla sugar


Prepare the dough by dissolving the yeast and a pinch of sugar in the lukewarm milk. Keep aside till you start seeing bubbles and froth on top of the solution. Combine the flour, sugar, eggs, butter, frothed yeast and a pinch of salt and knead with the kneading hooks of your machine or simply with your hands. The dough should be smooth and silky. If kneading by hand, take your time and knead well till smooth. Cover with a damp cloth and allow to rise in a warm dry place till it doubles in volume - approx. 1 hour. If the weather is too cold in your kitchen, then simply switch on the baking oven to max for 2 minutes and switch it off. Place a bowl of hot bubbly water in the bottom of the oven and the dough in the center rack. Close and let it rest till it doubles.

For the streusel, melt the butter. In a bowl, combine the flour, sugar and vanilla sugar. Add the hot melted butter and work with the flour until you form pea-size crumbs.

Preheat the oven to 200 degrees C, and prepare a baking tray by lining it with some baking paper.

Once the dough has risen using floured fingers spread the dough out to the edges of the baking tray (39 cm X 32 cm). Spread the apple pieces over the dough without leaving any gaps in between. Now spread the crumble topping and let the dough rest for another 10-15 minutes.

Bake in a preheated 200 deg C oven for 30 minutes. Remove and let cool.


Priya Suresh said...

Beautiful and gorgeous apple crumb cake..

Jo said...

Hi Ramya, glad you're online again and you've come back with a "bang" too. This looks so very, very good. Love the recipe and the pictures are gorgeous.

Parita said...

I had tasted this in swiss, its awesome with a dollop of fresh cream!
Stunning pictures!

Unknown said...

I sprinkled cinnamon on my apples and a bit of brown sugar as my apples were cooking apples. This recipe is as authentic as they come. I am German and my mum's cake is as good as this. Great recipe!

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