Moist apple cake with spiced gingerbread layer and crunchy cinnamon crumble. The perfect combination of fruity apples, aromatic gingerbread spices and buttery crumbles makes this cake ideal for cozy winter moments.
Instructions
Preheat oven to 180°C (160°C fan/350°F). Grease a 26cm springform pan and line with parchment paper. Peel and core apples, slice thinly. Drizzle with lemon juice and set aside.
Cream soft butter with brown sugar until light and fluffy. Beat in eggs one at a time. Mix flour with baking powder, gingerbread spice, cinnamon and salt. Alternately fold flour mixture and milk into butter mixture until smooth.
Cut cold butter into small cubes. Rub together with flour, brown sugar, cinnamon and chopped almonds using fingertips until mixture resembles coarse crumbs. Keep butter from melting.
Spread batter in prepared pan and smooth surface. Arrange apple slices evenly over batter and press lightly. Sprinkle crumble over apples without pressing down too firmly.
Bake in lower third of oven for 50-55 minutes until crumble is golden brown and a skewer inserted comes out clean. Cover with foil if surface browns too quickly.
Cool in pan for 30 minutes, then carefully remove from pan. Cool completely on wire rack. Serve warm or at room temperature.
Ingredients
- 300g plain flour 300 g
- 150g butter (room temperature) 150 g
- 120g brown sugar 120 g
- 2 medium eggs 2 Stück
- 150ml milk 150 ml
- 2 tsp baking powder 2 TL
- 2 tsp gingerbread spice 2 TL
- 1 tsp cinnamon 1 TL
- 1 pinch salt 1 Prise
- 800g tart apples (peeled) 800 g
- 2 tbsp lemon juice 2 EL
- 100g plain flour (for crumble) 100 g
- 80g cold butter (for crumble) 80 g
- 60g brown sugar (for crumble) 60 g
- 1 tsp cinnamon (for crumble) 1 TL
- 50g chopped almonds (for crumble) 50 g
Baking Timer
The timer appears at the bottom right of the screen.
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