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- Dish type
- Cakes with fruit
- Apple cake
This delicious and moist German apple cake is packed with apples and applesauce and topped with almond treusel.
6 people made this
- For the pastry base
- 175g granulated sugar
- 50 butter
- 2 teaspoons vanilla sugar
- 5 eggs
- 1/2 lemon, zested and juiced
- 350g plain flour
- 3 teaspoons baking powder
- 1kg apples, peeled, cored, and thinly sliced
- 3 teaspoons cinnamon sugar
- 600ml applesauce
- For the streusel
- 140g plain flour
- 115g cold butter, cut into cubes
- 125g caster sugar
- 2 teaspoons vanilla sugar
- 115g ground almonds
MethodPrep:45min ›Cook:40min ›Ready in:1hr25min
- Preheat oven to 200 C / Gas 6. Line a rimmed baking tray with greaseproof paper.
- For the pastry combine sugar, butter, and vanilla sugar in a large bowl. Beat with an electric mixer until smooth and creamy. Add eggs one at a time, beating well after each addition. Beat in lemon zest with the last egg.
- Combine flour and baking powder and sift over butter mixture. Quickly beat into mixture with the electric mixer running on low speed.
- Combine apple slices, lemon juice, and cinnamon sugar in a bowl. Fold into mixture. Spread mixture onto the prepared baking tray. Evenly spread with applesauce.
- For the streusel combine flour, butter, sugar, ground almonds and vanilla sugar in a bowl. Crumble with your fingertips to obtain a sand like consistency. Sprinkle streusel over applesauce.
- Bake in the preheated oven until streusel is lightly browned and cake is set, about 40 minutes.
Reviews & ratingsAverage global rating:(9)
Easy apple strudel
A classic apple strudel recipe can't be beaten! With shop-bought filo pastry, it's easy to make, too.
(3 ½oz) light brown soft sugar
6 sheets filo pastry - we used Jus-Rol
(3 ½oz) unsalted butter, melted
Preheat oven to 190°C (170°C fan) mark 5 and put in a large baking tray to preheat. Peel, core and cut the apples into 2cm (3/4in) pieces. In a medium bowl, combine the sugar and cinnamon. Set aside about 1tbsp of the sugar mixture and mix the rest with the apples.
Lay one sheet of filo on a large piece of baking parchment and brush with some of the melted butter, then sprinkle over a little of the reserved sugar mixture. Lay on another sheet of filo and continue the buttering/sprinkling process until all the filo is stacked (reserve remaining butter and sugar mixture).
Spoon the apple mixture on to the filo in a central line (lengthways), leaving a 2.5cm (1in) pastry border at both ends. Fold the short sides on to the apples, then fold one of the long
sides over the filling and continue to roll up (with the help of the parchment).
Brush with remaining butter and sprinkle over remaining sugar mixture. Transfer strudel (still on parchment, seam-side down) on to the preheated baking tray. Bake for 30-35min until golden and crisp.
Remove tray from oven and allow strudel to rest for 10min before transferring to a serving plate. Drizzle with any tray juices and serve.
Like this? You'll love.
Keep spare filo sheets under a damp tea towel while you&rsquore working to stop them drying out and cracking.
Tips and Tricks for making Plum Cake from Scratch
- For this recipe you need Italian Prune Plums. These are also often called Empress plums, prune plums, or “Zwetschgen” in German.
- You could also use apples instead of plums or canned peaches. This cake tastes great with many fruits but works best with the ones who keep their shape during baking.
- A springform works best for this recipe.
- You can double this recipe and bake it in a 15吇-inch rectangular baking pan. The cake might need a few minutes longer to bake so keep an eye on it and test with a skewer before taking it out of the oven.
Rhubarb Shortbread Streusel Bars
- Author: Bake to the roots
- Prep Time: 00:15
- Cook Time: 00:45
- Total Time: 01:30
- Yield: 9 1 x
- Category: Cakes
- Cuisine: Great Britain
My absolute favorite in spring: Rhubarb Shortbread Bars with Streusel Topping. So fresh and delicious!
For the filling:
12 oz . ( 350g ) rhubarb, cleaned and diced
1.8 oz . ( 50g ) raspberries, smashed
1 tbsp . lemon juice
1/2 cup ( 100g ) sugar
1/4 cup ( 30g ) all-purpose flour
For the streusel:
2 cups ( 250g ) all-purpose flour
1/2 cup ( 100g ) sugar
1/2 tsp . salt
1 cup ( 230g ) butter, in small pieces
1 tsp . vanilla extract
For the glaze (optional):
3.5 oz . ( 100g ) confectioners’ sugar
2 – 3 tsp. milk, more or less to taste
1/2 tsp . vanilla
1. Start with marinating the rhubarb. Wash and dry the rhubarb and cut into small dices. Add together with the smashed raspberries to a bowl and mix with 2 tbsp. of the sugar – cover and let sit for about 1 hour.
2. While the rhubarb is marinating prepare the streusel. Line a 9 inches (22x22cm) square baking tin with some baking parchment and set aside. Add flour, sugar, and salt to a large bowl and mix to combine. Add the butter in small pieces as well as the vanilla extract and mix everything with your hands until you get different sized streusel – make sure there is no more flour on the bottom of the bowl. Take a little bit more than half of the streusel and transfer it to the prepared baking tin. Press to the bottom and into the corners to get one even layer, prick several times with a fork. Place with the remaining streusel in the fridge until the rhubarb is ready – at least 20 minutes.
3. Preheat the oven to 375°F (190°C). Bake the crust for about 15 minutes until it gets some color around the edges. Take out of the oven and lower the temperature to 350°F (180°C). Let cool down for a bit.
4. Drain the rhubarb if there is a lot of liquid – some is ok though. Add the lemon juice and sugar and mix to combine. Sprinkle the flour on top and mix until all is well combined. Pour that filling on top of the baked crust and spread evenly. Sprinkle with the streusel from the fridge and bake for 40-50 minutes or until the streusel have a nice golden color and the filling is bubbly. Take out of the oven and let cool down completely before removing it from the tin.
5. If you want to add the glaze on top (optional), mix the confectioners’ sugar with 1 tsp. of the milk and the vanilla extract and add more milk until the consistency is nice and thick and not too runny. Drizzle over the rhubarb bars and let harden/dry before slicing.
Apple crumb cake
Densely fruity with an irresistible crumb, this is wonderful apple crumble-style cake is great served with ice cream.
(7oz) unsalted butter, softened, plus extra to grease
(11oz) plain flour, plus extra to dust
medium eggs, lightly beaten
Icing sugar, optional, to dust
Preheat oven to 160°C (140°C fan) mark 3. Grease a round 20.5cm (8in) springform or loose-bottomed cake tin and dust with flour (tap out excess).
Peel, core and halve the apples, then cut into 5mm (¼in) thick slices. Put into a bowl and toss through 2tbsp of the sugar and the cinnamon - set aside until needed.
Beat butter and remaining sugar in a large bowl with a handheld electric whisk until light and fluffy. Gradually add eggs and vanilla, whisking well after each addition (if mixture looks as if it might curdle, beat in 1tbsp of the flour). Sift over the flour and a pinch of salt and fold in with a large metal spoon.
Scrape mixture into prepared tin and level the surface. Push apple slices vertically into the cake mixture as far down as they'll go - you'll need to space them close together to fit all the slices in. Set aside.
Make the crumb layer. In a medium bowl, mix together all the ingredients with a spatula until you have damp, large crumbs. Scatter over the cake. Bake for 1½-1¾hr or until a skewer inserted into the centre comes out clean.
Cool in tin for 10min before removing from tin and transferring to a wire rack. Serve warm or at room temperature, dusted with icing sugar (if you like).
Like this? You&rsquoll love&hellip
To store: Keep cake in an airtight container at room temperature for up to 2 days.
Apple streusel traybake recipe - Recipes
*Bumbleberry Pie Traybake*
Makes one 9 by 13 inch pan
With it's crunchy shortbread cookie crust, rich berry filling and crisp streusel topping this traybake is sure to become a fast favourite!
For the crust and topping:
350g plain flour (2 1/2 cups)
290g granulated sugar (1 1/2 cups)
1/4 tsp salt
345g of cold unsalted butter, cut into cubes (1 1/2 cups)
For the filling:
4 large free range eggs
380g granulated sugar (2 cups)
120g of dairy sour cream (scant cup)
75g of plain flour (1/2 cup plus 1 TBS)
2 pounds of berries (I like to use raspberries, blackberries and blueberries)
(Thaw if frozen, and drain)
Preheat the oven to 180*C/350*F. gas mark 4. Butter a 9 by 13 inch baking pan. Set aside.
Whisk together the flour, sugar and salt for the crust in a large bowl. Drop in the butter and rub it into the flour with your fingertips, working quickly, until the mixture resembles fine bread crumbs. Alternately you can use a pastry blender, or cut it in using the metal blade in your food processor.
Reserve 1/4 of the crumb mixture for the topping. Press the remainder into the bottom of the buttered baking pan, pressing it in evenly. Bake in the preheated oven for 15 to 20 minutes, until golden brown. Allow to cool for at least 10 minutes before proceeding.
Whisk the eggs and sugar together for the topping. Whisk in the flour, sour cream and salt until smooth. Gently fold in the berries. Pour this mixture evenly over top of the crust. Sprinkle the reserved crumbs evenly over top. Bake for 45 to 55 minutes or until the crust is lightly browned. Allow to cool for at least an hour before cutting into squares to serve.
(Ideally you should get about 24 squares, which makes it ideal for a large crowd. You can also have the recipe quite successfully.)
Full Download Delicious and Easy Cake Recipe for Beginner: Cake Recipe - Md Rafikul islam | ePub Online
Cake is a importance food . Cake used in party , Xmas , Birthday , Weeding etc celebration . So let’s try some Cake recipe . All recipe are so easy and delicious .
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Cinnamon Crumb Paleo Coffee Cake
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Use your fingers to gently press the topping into the batter a bit. Bake the cake for 45-55 minutes until light golden brown along edges and a toothpick inserted into center comes out clean. Allow the cake to cool on the stovetop about 5 minutes. Serve warm with your favorite coffee or tea.
66 People Used Expires: February, 2022
First up, you need to beat the caster sugar and butter together in a bowl (that's why it's best to have it at room temperature.
You can then mix in the vanilla flavouring. You can use vanilla extract instead, but it's more expensive, and I personally think they taste pretty much the same.
You can use a hand whisk, but it takes a long time. We've got a cheap hand mixer from Wilko that's really good. It's got 5 different speeds and the beaters are detachable for easy cleaning. It's not bad for less than a tenner!
Cauliflower, Chicken and Potato Traybake
I may have mentioned before how much I love recipes where everything is cooked in one tin or pot. The great thing is, Agas are particularly suited to this sort of cooking. At the shop of the beautiful National Trust property Trerice in Cornwall in the summer, I bought Rukmini Iyer’s books The Roasting Tin and The Green Roasting Tin, which are excellent and inspiring. Last night though I had specific ingredients I needed to use up for supper so I made up my own one tin recipe, taking ideas from those books, Jamie Oliver and Meera Sodha.
Cauliflower, Chicken and Potato Traybake
- 1 large cauliflower
- 500g potatoes (I used Charlotte but any waxy potato would be fine)
- 1kg chicken wings
- 6 tbsps rapeseed oil
- 30g bunch coriander
- 2 tsps cumin seeds
- ½ tsp turmeric
- ½ tsp chilli powder
- 1 ¼ tsp salt
- Juice of 1 lemon
- Chop the potatoes into 3cm chunks
- Separate out the cauliflower into smallish florets, about the same size as your potato pieces
- Finely chop the coriander stalks, placing the leafy sprigs in a bowl of cold water to keep them fresh until needed
- Place all of the above in your large Aga roasting tin
- Grind the cumin seeds and mix with the salt, chilli powder, turmeric and rapeseed oil and pour all this over your vegetables in the tin making sure everything is coated in oil. Add a little more oil if you think it’s required
- Slide your roasting tin onto the second set of runners of the roasting oven and roast for 15 minutes
- Season your chicken wings and add them to the tin, nestling them in between your vegetables but if you run out of space just rest them on top
- Return the tin to the roasting oven, this time on the top set of runners for about half an hour but check after 15 minutes and turn everything round a bit so that everything is cooked and some edges are a little charred
- Before serving pour over the lemon juice and garnish with the coriander sprigs
NB You could use chicken thighs for this but then I would add them at the beginning because they need a longer cooking time.