Sunday, 3 February 2013

~Apple Puree Streusel Cake~

 
Different sort of Apple cakes are very much loved and are widely popular especially here in the North. You can get them at each bakery and confectionery shop.
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I had bought a lot of organic apples and as it is usually, that the last 3-4 remain in the bowl till the end : ) I had made the normal apple cake many times and the crumble is a constant dessert in winter, so I thought why not make a purée of it for the pancakes, but then I changed plan A and started plan B lol….

I just used the recipe of my butter cake; I added butter in the batter, reduced some measurements, spread the puree and then topped with lots of streusel (butter crumbles)

As it was ready it was extreme delicious with the puree filled in each hole and crumbs yummmmy : )
The streusel makes it super divine and Ah so scrumptious.
Okay enough praises, just make it and taste it yourself : )
I took a 9”x9”square form to bake this
 
 
Here’s how I baked it:

~Apple Puree~
Make the puree ahead and let it cool down

4 apples
2tbs sugar
2 tsp lemon juice
1 cup water

*wash, peel and cut the apples in cubes
*let it cook till it turns thicker and the apples seems mushy
*just crush and press with a cooking spoon, no need to blend it forms into a puree automatically.

~Cake batter~
250 gram butter
400 gram plain flour
200 gram sugar
3 eggs
2 ½ tsp baking powder
Few drops of milk if the batter is too heavy and thick
 
~Streusel~
200gram flour
100gram sugar
150gram butter

*in streusel the butter and sugar are of the same ratio, but I use less sugar and it is perfect!
* take soft butter so you can mix it well with flour and sugar, just add the flour slowly and keep crumbling with fingers till you have chunks of crumble

Baking procedure:

*beat the butter and eggs till very creamy
*add the sugar and beat all till fluffy
*sieve the flour and baking powder together and add in
*beat into a creamy batter
*Lay a parchment paper or grease and dust with flour well
*Pour the batter into the tray, spread the cold puree evenly all over
*spread the crumble thick over the top
*bake in a preheated oven on 170°C around 35-40 minutes
You will see when the crumbles are light brown and the butter oozing from sides, it is ready.

Enjoy the Crumbly moist apple cake!
 
 
** Many of you have asked why the cake bakes fast but stays uncooked, many think increasing the heat may bake is fast and it doesn’t matter if it is 180°C instead of 170°C!

My dearies,It is important NOT to increase the heat of the oven as the cakes gets brown and one thinks it is ready, but the inner part stays uncooked, the raising agent needs the due time and warmth to fluff up evenly!**
 
 

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