Crumb Cake with Apples

Name: Crumb Cake with Apples - Tudorita L.
Ingredients: 400 g flour; 250 g butter (85% fat) cold but soft; 1 egg yolk; 150 g powdered sugar; vanilla; grated orange peel; 1 packet of baking powder; 2 kg apples; cinnamon; 1 cup brown sugar; powdered sugar (optional); baking tray the size of the oven tray.

Dessert - Crumb Cake with Apples by Tudorita L. - Recipia

I have made this crumb cake with apples several times, especially in the fall when apples are good and cheap. It's the kind of tray dessert that turns out well even when you don't feel like measuring strictly or don't want to spend much time in the kitchen. The base is a variation of Rudy's cake, but without cocoa, and I always leave the apples with their skin on – it saves time and makes them tastier. Quick info Total time: about 1 hour Preparation time: 15-20 minutes Baking time: 40 minutes Servings: depends on the tray, but around 20 pieces Difficulty: easy Recipe type: quick dessert, tray bake, good for family Ingredients 400 g sifted white flour 250 g cold, but slightly soft butter (85%) 1 egg yolk 150 g powdered sugar 1 packet baking powder vanilla (essence or vanilla sugar) grated orange zest 2 kg apples 1 cup brown sugar (for the apple layer) cinnamon powdered sugar for decoration (optional) oil and flour for greasing the tray (do not use parchment paper) a tray the size of the oven Preparation method 1. In a large bowl, combine the sifted flour, powdered sugar, egg yolk, vanilla, grated orange zest, and baking powder. Add the cold, cubed butter, but not rock hard. 2. Quickly mix with your hands, rubbing the dough between your fingers until you get crumbs. Don't overdo it – the goal is to remain sandy, not to form a compact dough. This process takes two to three minutes. 3. Grease the tray with a little oil and flour on the bottom and sides. Do not use parchment paper; the crumbs need to stick directly to the tray. 4. Place about half of the crumbs on the bottom of the tray and press them lightly, just enough to evenly cover the base without fully compacting them. 5. Wash the apples and grate them on the large grater. Do not peel them if they are healthy. Spread the layer of apples evenly over the crumb base. 6. Sprinkle a cup of brown sugar (or to taste) over the apples and dust with cinnamon. Adjust the amount of sugar based on how sweet the apples are. 7. Place the remaining crumbs over the layer of apples, sprinkling them to cover completely. 8. Place the tray in the preheated oven at 180°C, in the middle rack. Bake for 40 minutes until it turns golden on top. 9. Let the cake cool before dusting it with sugar. It can be cut while warm, but it is better after it cools down a bit. Why I make this recipe often It doesn't require special equipment or complicated techniques. It works with any type of apples, even older ones. I like that it keeps well at room temperature and lasts a few days without getting too hard. It's perfect for busy days or when you have guests and don't want to complicate things. Tips and variations Tips - The butter should be cold, but not rock hard, so you can make the crumbs easily. - If the apples are very juicy, squeeze them slightly; otherwise, the cake will be wet at the bottom. - Do not press the crumbs too hard, neither at the base nor on the surface. Substitutions - The powdered sugar in the crumbs can be replaced with granulated sugar, but the crumbs turn out finer with powdered sugar. - You can also use other flavors, such as lemon instead of orange. - If you don't have brown sugar, use white sugar over the apples, but the taste will be slightly different. Variations - You can add chopped nuts over the apple layer for texture. - Instead of apples, you can use grated pears or quinces if you want a different flavor. - If you prefer, you can add raisins to the apple layer. Serving ideas It's good and simple, but it also goes well with a spoonful of thick yogurt, sour cream, or even a little whipped cream. Cold or at room temperature, it doesn't lose its flavor. Frequently asked questions 1. Can I use margarine instead of butter? You can use it, but the final taste will be different, less rich. 2. Can it be made without eggs? The yolk helps the crumbs bind a bit, but you can omit it if you're in a pinch. The texture will be slightly crumbly. 3. Do the apples need to be cooked beforehand? No, they are used raw, just grated. 4. Can I reduce the amount of sugar? Yes, especially if the apples are very sweet. Adjust to taste. 5. Can I make a double batch? Yes, if you have a large tray and an oven that allows it, double all the ingredients proportionally. Nutritional values Approximately, per 80 g serving (out of 20 pieces from a large tray): about 180-200 kcal, of which: carbohydrates 32 g, fats 7 g, proteins 2 g. Sugar is present in larger amounts, especially from the apple layer and the dough. Values are indicative and may vary depending on the type of apples and how much sugar you use. Storage and reheating The cake keeps at room temperature, covered, for up to 3 days. It can also be placed in the fridge, but it will harden slightly. It can be reheated for a few seconds in the microwave or oven, but it's not necessary – it tastes good cold. I do not recommend freezing; the texture changes. Basically, it's an unpretentious cake, but very practical, with simple ingredients, easy to adapt based on what you have on hand.

Crumb Cake with Apples

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