July 8, 2012

27/52 Apple-Crumble-Cake

Oh yes, I do. I totally know what you are thinking.

Crumble cake? Again???

Yes, it's crumble cake again. But there's a very good reason for that.

It is my mom's birthday today (Happy Birthday, Mom!) and she asked if I would bake her a cake. Of course I would! (And she knew that, of course... It really was a rhetorical question...)

Since it is her birthday, I really wanted her to choose what she would like me to bake.
I narrowed it down to either chocolatey, fruity, or yeasty.
And she chose yeasty. And fruity.

So there you have it. My mom's wish. You can't complain about repetition anymore now, can you?

I used the basis of the Rhubarb-Crumble-Cake from 4 weeks ago, but left out all the fancy igredients in the crumbles. Topped with apples instead of rhubarb, and a little cinnamon on top.

(Due to the birthday-travel-preparation-hustle-and-bustle, there are very little pictures of the cake and none of its preparation. Apologies for that. I hope you understand.)

Adapted from essen & trinken 5/2012

400 g (3.2 cup) flour
200 ml (0.8 cup) milk
25 g (0.9 oz) yeast, compressed
80 g (0.4 cup) sugar
1 egg
pinch of salt
80 g (3/4 stick or 2.8 oz) butter, room temperature

6 apples, peeled & core removed
lemon juice

150 g (1.2 cup) flour
50 g (0.4 cup) starch
150 g (3/4 cup) sugar
1 teaspoon ground cinnamon
pinch of salt
150 g (1.3 stick or 5.3 oz) butter, cold

  • For the yeast dough, put flour into a bowl. Warm up milk until lukewarm and dissolve yeast and sugar in it. Add milk-yeast-sugar, egg and a pinch of salt to flour and knead with your mixer until smooth. Add butter in pieces and knead for another 3 minutes. Cover and let rise in a warm place for 1 hour.
  • For the crumbles, mix flour, starch, sugar, cinnamon and a pinch of salt. Add cold butter in pieces and knead with your hands until crumbly. Put in the fridge until later.
  • Cut apples into wedges and sprinkle with a bit of lemon juice to prevent them from turning brown.
  • Knead yeast dough with your hands, put into greased deep pan (30 x 40 cm/12 x 16 in) and spread evenly with your hands. Arrange apple pieces close-packed on top and crumble crumbles evenly over them.
  • Bake on second lowest rack in preheated oven at 190°C (375°F) for 35 minutes. Let cool on a wire rack for a bit.

My modifications:
Like I mentioned earlier, apples instead of rhubarb, only basic crumbles without the fancy ingredients.

The taste:
Good. Solid. Apples-cinnamon-crumbles - no further questions, right?

What would your mom wish for you to bake for her birthday? Or your dad for his?

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