If a berry apple crumble and shortbread had to have a baby, this delectable and buttery streusel cake would be the outcome. Its the German version of an apple crumble in a cake form, and its so very easy to make. Packed with fruit, it was all kinds of heaven for me.
This is the first recipe I decided to make out of Annie Bell’s Baking Bible. Her recipe uses blackberries which I replaced with blueberries. I also used a mix of Pink Lady apples and Golden Delicious because we don’t get Bramleys in SA. Her recipe calls for 300g eating apples and 200g Bramley (cooking) apples.
The kit required to make this according to the recipe is a 9cm deep 20cm cake tin with a removable base. As mine is not nearly that deep I made it in my narrower 20cm cake tin and then had leftover ingredients to make a smaller second cake. It may be a good idea if you don’t have a deep cake tin, to use a slightly larger one (25 / 26cm)
Recipe (from Annie Bell’s Baking Bible)
- 250g flour
- 125g ground almonds
- 200g golden caster sugar (I used white as we don’t get golden in South Africa)
- 250g of unsalted butter, chilled and diced (I used salted)
- finely grated zest of 1 lemon
- aprox 300g eating apples – peeled, cored and thinly sliced
- approx. 200g Bramley / cooking apples – peeled, cored and thickly sliced
- 250 – 300g blueberries (or blackberries)
Pre-heat the oven to 190 C (170 C for a fan oven). put the flour, almond flour, zest, 125g of the caster sugar in a food processor and briefly whizz. Add the cool butter and pulse until you get a fine crumb. If the butter is warm it will become a dough and you want to it to be more shortbread-like. Using a spoon press half the mixture into the bottom of the cake tin and lightly press down as if you were making shortbread.
Mix the apples with the remaining 75g of caster sugar and the blueberries, and spoon this over the shortcake base. Empty the remaining crumble on top which should come right to the top of the cake tin. This will sink down as the cake bakes.
Bake the cake for an hour until the top is golden brown. If it is going too dark before it has finished baking, cover loosely with a sheet of tin foil for the last part of the baking time.
Dust with icing sugar and serve with cream or ice cream.
I took this cake to a family Christmas party yesterday and it was devoured with the Christmas pudding and cream.
This is an incredible cake which can be adapted using other fruits or flavourings. You could replace the lemon zest with orange zest which will go beautifully with blueberries.
I look forward to connecting with you again