Creamy Apple Cake with Crumbly Crust

Name: Creamy Apple Cake with Crumbly Crust - Atena N.
Ingredients: For the crumbly dough: 200 g of cake flour; 100 g of butter; 150 g of sugar (I only used 80 g); 1 teaspoon of baking powder. For the apple filling: 1 kg of apples (I only used 750; 800 g); ground cinnamon. For the cream: 2 eggs (I used 3); 200 ml of sweet cream; the one for whipping; but unsweetened (I did not add); 1 cup of yogurt (125 g) (I used 200 ml of fatty yogurt); 100 g of sugar (I used 70 g); a 24 or 26 cm diameter tray (I made it in the 26 cm one).

Desert - Creamy Apple Cake with Crumbly Crust by Atena N. - Recipia

Preheat the oven to 190 °C, setting the stage for a delicious apple pie. It is recommended to line the baking tray with parchment paper or to grease it well with butter, then sprinkle breadcrumbs or flour, preferably breadcrumbs, which I obtain from crushed cookies, for a richer taste and a pleasant texture. We peel the apples and remove the core, but if you prefer, you can leave the skin on; this adds a touch of rusticity. We cut the apples into quarters, then each quarter into thin slices, being careful to cut them evenly so they bake evenly. In a bowl, we mix the flour with the sugar and soft butter, which should not be melted, but just soft enough to be mixed. This results in a crumbly mixture, which should not become a cohesive dough but should remain airy. We grease the tray, including the sides, with butter and line it with flour or breadcrumbs; unfortunately, I forgot to line it and the pie stuck a little, which affected the final appearance. We place 2/3 of the crumb mixture in the tray, being careful not to crush it. On top of this crumbly layer, we place the apple slices, forming a generous layer; I managed to make about three layers of apples. We then sprinkle cinnamon over the apples, adding an extra flavor, and cover with the remaining 1/3 of the crumbly mixture. It is not necessary to cover the apples perfectly; in a 24 cm tray, they can be better covered, but in a 26 cm one, it is less likely. We place the tray in the oven and bake for 20 minutes at 190 °C, being careful to prepare for the next step. A few minutes before the 20 minutes are up, we beat the eggs (I opted for 3 eggs instead of 2, as I removed the sour cream from the recipe, which reduced the liquid amount). We add the sugar and yogurt (or sour cream, if you prefer the original version). After 20 minutes of baking, we carefully pour the cream over the baked apples. We place the tray back in the oven and continue baking at 200 °C for about 40 minutes, until the cream is golden and firm. After baking is complete, we let the pie cool slightly before serving. It consists of three layers: the bottom layer becomes slightly crispy but softens from the apple juice; the middle layers of apples are creamy, and the cream on top, made with yogurt, adds a slightly tangy note. If you use sour cream, the taste will be sweeter, depending also on the amount of sugar added. This apple pie is a true delight, perfect to be enjoyed with a spoon, being a harmonious combination of textures and flavors.

Ingredients

For the crumbly dough: 200 g of cake flour
100 g of butter
150 g of sugar (I only used 80 g)
1 teaspoon of baking powder. For the apple filling: 1 kg of apples (I only used 750
800 g)
ground cinnamon. For the cream: 2 eggs (I used 3)
200 ml of sweet cream
the one for whipping
but unsweetened (I did not add)
1 cup of yogurt (125 g) (I used 200 ml of fatty yogurt)
100 g of sugar (I used 70 g)
a 24 or 26 cm diameter tray (I made it in the 26 cm one).

Creamy Apple Cake with Crumbly Crust

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