Crumbled cake with strudel flavor, the dessert that smells like autumn (but you can eat it all year round)!
This crumbled strudel-flavored cake has a crunchy shortcrust shell that encloses a soft, fragrant filling—the same used for classic apple strudel. It’s a simple recipe, suitable for everyone, but with that “mountain” touch that always wins hearts: juicy apples, raisins, pine nuts and cinnamon. It’s the perfect cake for a family snack, a special breakfast or to finish a dinner with something wholesome and irresistible. And the best part is it’s stress-free to prepare: no pastry to roll out, no complicated steps. Just a crumbly shortcrust and a homemade-scented filling.
If you love apple cakes and cinnamon, here are more ideas to try
- Difficulty: Easy
- Cost: Budget-friendly
- Preparation time: 10 Minutes
- Cooking time: 40 Minutes
- Portions: 1Piece
- Cooking methods: Food processor, Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter and Spring, All seasons
Ingredients for the crumbled strudel cake
- 2 1/3 cups type 00 flour
- 1/2 cup butter
- 5/8 cup sugar
- 1 egg
- 1 teaspoon baking powder
- 1 lemon (grated zest)
- 1 pinch salt
- 14 oz Golden Delicious apples (weight after peeling)
- 2 1/2 tbsp sugar
- 1 1/2 tbsp butter
- 1 teaspoon ground cinnamon
- 1/3 cup raisins
- 3 tbsp pine nuts
Tools
- 1 Food processor Bimby tm6 – tm7
- Bowls
- 1 Springform pan 8 in
- Parchment paper
- 1 Saucepan
- Knives
- Spoons
Preparation of the crumbled strudel cake
For this dessert I used the Bimby (Thermomix), but I’ll also write the method without it.
FILLING: Follow the Cookidoo recipe for the seasoned apples (about 14 oz). Once ready, empty the mixing bowl and add the raisins and pine nuts. Set aside.
THE BASE: Put all the dough ingredients into the mixing bowl, close with the lid and run at speed 4 for 30 seconds. You should obtain a crumbly mixture. Take the pan lined with parchment paper and spread half of the crumbly dough to form the base. Create a small edge and prick the bottom.
Then pour in the seasoned apples, and cover with the remaining dough, leaving it in crumbs. Now bake the cake in a preheated oven at 356°F (conventional) for 40 minutes. Once cool, dust with powdered sugar.
FILLING: Soak the raisins in rum (or in a little warm water) so they plump up while you prepare the rest. Meanwhile, peel the apples, cut them into cubes and sauté them in a pan with a small knob of butter, the sugar and the cinnamon: in a few minutes they will start to smell fragrant and soften without losing their shape. When they are ready, add the well-drained raisins and the pine nuts, mix to distribute the flavors and cook a moment longer. Then turn off the heat and let the filling cool completely before using it.
DOUGH WITHOUT BIMBY: In a large bowl put all the dough ingredients, and start mixing by hand. You should obtain a mixture that is not compact but crumbly.
Then proceed as indicated above to shape the cake and bake it.
Possible substitutions and variations
Apples You can also use ripe but firm pears, or an apple-pear mix for a milder flavor.
Raisins If you don’t like them, replace with dried apricot pieces, dried cranberries or chopped dates.
Pine nuts Walnuts, almonds, hazelnuts or a mixed dried fruit blend also work well.
Cinnamon If you want a different aroma, try a pinch of ground ginger, nutmeg or cardamom.
TIPS & NOTES
Storage
At room temperature: 3 days under a glass dome.
In the fridge: 5 days well covered.
It can be frozen already sliced.
Gluten-free version
To make the crumbled strudel cake suitable for those who cannot consume gluten, simply replace:
– 00 flour → gluten-free flour mix Use a blend specific for shortcrusts or cakes (pre-balanced mixes work better). Quantity: same amount as the traditional flour.
Lactose-free version
To eliminate lactose completely from the recipe, replace:
– butter in the shortcrust → lactose-free butter Same quantity, same method.
– butter in the filling → lactose-free alternative You can use:
lactose-free butter
1 tablespoon vegetable oil
1 tablespoon plant-based margarine (without hydrogenated fats)
