35 min.
Apple crumb cake
Genuine, easy and simply delicious
Friable, delicious crumbs enclose a fantastic apple filling that makes this crumb cake so special: The apples are not cooked but cut into small pieces and mixed with cinnamon, a little bit of sugar, cornstarch and lemon juice. The result is a perfect crumb cake ready in a very short time with a creamy filling that doesn’t release liquids while baking.
70 min.
Ingredients
for the base
300 g flour 00
140 g sugar
1 tsp. baking powder
120 g butter (room temperature)
1 egg
1 pinch of salt
Zest of 1 lemon
30-40 g almond flakes (optional)
for the filling
3 Red Delicious apples
2 tbsp. sugar
15 g cornstarch or starch
1 tsp. cinnamon
Juice of 1 lemon
1 tbsp. raisins (optional)
300 g flour 00
140 g sugar
1 tsp. baking powder
120 g butter (room temperature)
1 egg
1 pinch of salt
Zest of 1 lemon
30-40 g almond flakes (optional)
for the filling
3 Red Delicious apples
2 tbsp. sugar
15 g cornstarch or starch
1 tsp. cinnamon
Juice of 1 lemon
1 tbsp. raisins (optional)
Preparation
Peel the apples, remove the core and cut into small pieces. Put them in a bowl with lemon juice, sugar, cinnamon, starch and raisins. Mix well and let rest at room temperature for about 20-30 minutes.
Mix flour with baking powder, sugar, lemon zest, butter cut into small pieces, egg and a pinch of salt in a bowl to get nice crumbs.
Cover a mold with a diameter of 22 cm with baking paper. Fill with half of the crumbs and then cover with the apple filling. Add almond flakes (optional) to the remaining crumbs, mix and put on the cake.
Bake in the preheated oven at 180° (top/bottom heat) for about 35-40 minutes until golden brown. Remove from the oven and only take out of the mold when cold. Sprinkle with powdered sugar.
Recipe from Enrica Panariello
Chiarapassion
Erica Panariello, born in Naples and Roman by choice, named her blog Chiarapassion to underline the “clear passion” (chiara passione) that links her to cooking and the beautiful things in life. Erica loves cooking and offers you various sweet and savory dishes on her blog that partially reflect her Neapolitan origins: tasty, fast recipes without any stress and a great wow effect. Her husband Gianluca and his colleagues are the “official test eaters” of her culinary creations.
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