Place the authentic Apple Crumb Cake or Cherry Crumb Cake on the second rack from the top and bake for about 25 – 30 minutes. Next, add the streusel – crumbles on top of the apples or cherries. Spread the apples or cherries evenly on the dough. Finishing of authentic apple crumb cake or cherry crumb cake: Once all the ingredients have been properly combined, rub the mixture between your fingers to create the crumbles. Spread 1/2 of the batter evenly into the bottom of the prepared baking dish.
Add to cake batter, folding in with a spatula until just combined. Preparation of the crumbles:Īdd the flour, vanilla flavor, sugar, and butter in a bowl and mix well with using your hands. Stack up a few slices, make a cut down the center, and dice across into cubes. Dice the apples in small pieces or place the cherries in a colander to drain. Preparation of the apple or cherry topping:Ĭut the apples in quarters, peel and core them. Roll the dough evenly on the sheet and let it rise a second time while you prepare the apples or cherries and the crumble-Streusel. Cover the dough and keep it in a warm place ( warm room temperature or a dry place outside if you have the A/C on) for about an hour.Īfter an hour use a baking sheet ( I use size 11″ x 17″) and line the bottom with baking paper. Add melted butter, lukewarm milk and eggs to dough and work it with the hooks of your electric hand mixer. Preparation of the dough for authentic Apple Crumb Cake: 2 pouches of vanilla sugar ( should be available in the international section of your local grocery store) OR 2 teaspoons of vanilla extract.1.36 kg (3 pounds) of McIntosh apples OR 1 kg (2.2 pounds) of canned/jarred pitted sour cherries OR Bing cherries.500 g (17.6 ounces) of flour, all-purpose.This yeast dough is a basic German recipe for yeast dough. This authentic Apple Crumb Cake is easily turned into a Cherry Crumb Cake. Authentic Apple Crumb Cake – Apfelstreusel-Kuchen, Kirschstreusel-KuchenĪuthentic Apple Crumb Cake is called Streuselkuchen in Germany.
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