Crunchy apple cake is a simple dessert with a soft base and many slices of apple, which can be prepared all year round with ease. Apple cake is a great classic, and my version is enriched with apricot jam and an almond crumble. As for the apples, you can naturally use the variety you like best.
If you like apples, try these other recipes of mine:
- Difficulty: Easy
- Preparation time: 30 Minutes
- Portions: 12 slices
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 3/4 cups flour
- 2 tsps baking powder
- 1/4 cup sugar
- 1 egg
- 4 1/2 tbsps butter
- 2 apples
- 1/2 lemon (juice)
- 1 tbsp sugar
- 1 tsp cinnamon powder
- 2 tbsps apricot jam
- 3/4 cup flour
- 2 pinches cinnamon powder
- 1/4 cup sugar
- 2 pinches salt
- 5 1/4 tbsps butter
- 2 tbsps sliced almonds
Steps
To prepare the cake with crunchy kiwi and almonds, line the bottom of a cake tin (9-10 inches in diameter) with parchment paper and preheat the oven to 400 degrees (static).
Mix the flour with the baking powder and sugar and place in a mound on the work surface. Add the egg and the butter cut into pieces. Knead quickly to obtain a homogeneous dough. Transfer the dough into the cake tin and spread it out by pressing with your fingers, until it covers the entire bottom of the tin. Raise it slightly on the edges, but just 1/2 inch.
Wash and peel the apples, remove the core and cut them into slices about 1/2 inch thick. Put the apple slices in a bowl, add the lemon juice, sugar, and cinnamon, and mix.
Spread the apricot jam on the base and then arrange the apple slices on top in a fanned manner.
For the crumble, put the flour, sugar, cinnamon, salt, and cold butter cut into pieces in a bowl. Work everything with your fingertips until you get a crumbly mixture. Add the sliced almonds, mix briefly, and distribute the crumble over the apples.
Bake at 400 degrees (static) for about 40 minutes, until golden brown.
Remove your crunchy apple cake from the oven and let it cool, or serve warm, dusted with powdered sugar.
