A Recipe | Simple Apfel Streuselkuchen (Apple Crumb Cake Tray Bake)

I know some people find the counting of days annoying but I can’t help it, it’s week 4 of staying at home/home school. And whilst I feel amazed we have made it this long, I can’t quite get my head round at least another 12 weeks of this and no school at the earliest September…

Baking, gardening, cooking and trying to keep some sort of schedule for the little ones (because mine really want routine being just 5 & 7) is taking up all my energy.

I haven’t had the chance to create something new for the blog but I wrote and shot this recipe for SISTER MAGAZINE a few years back, the feature involved learning and adapting some traditional German desserts, this tray bake was my favourite, thought I’d share it as it’s a good one to pop into the Home School lunch box.

Have a good week xx

Simple Apfel Streuselkuchen (Apple Crumb Cake Tray Bake)

Serves 6-8

Prep time 15 mins

Cook time 40 mins

Ingredients

110g Butter, softened cut into cubes (extra to grease the tin)

100g light brown sugar

½ tsp. vanilla extract

½ tsp. salt

1 tsp. baking powder

200g plain flour

140ml milk

2 large cooking apples, cored, peeled and sliced

1 tsp. ground cinnamon

For the Streusel (crumb)

100g light brown sugar

100g plain flour

100g butter, softened cut into cubes

Method 

Grease a shallow baking tray (one for roullade or Swiss roll works well) with butter 

Pre-heat the oven to 200C (180C Fan)

Add the butter, sugar, vanilla and salt to a mixer or cream together in a bowl with a wooden spoon until you have a smooth combined consistency. Add the baking powder and mix, followed by alternating the flour and milk until everything is combined.

Pour into your tray and spread evenly. Top the batter with your apple slices and sprinkle over the cinnamon.

Make the crumb topping by rubbing the sugar, flour and butter together until you have a coarse breadcrumb texture. Sprinkle over the apples and bake in the oven for 35-40 minutes. Allow to cool in the tin before, slicing into squares.

Serve warm with clotted cream or ice cream.