Simple and fast recipe for apple cake with crumble and applesauce or fresh apples. Our popular apple cake recipe without waiting and without tedious to peel apples in the oven and tastes really delicious, fluffy and through the crumble also slightly crunchy.
🇩🇪🇺🇸One recipe, two kitchens — grams ⇄ cups, switch right in the card.
Sometimes you want apple cake without a project. This is the simple German everyday version — one bowl for the batter, apples on top, Streusel over everything, into the oven. No yeast, no rising, no chilling. It is the cake German families bake on a Sunday morning when guests are coming at three, and it works with whatever apples are in the bowl. More easy bakes under German recipes.
Apple cakes are traditionally one of the most popular recipes when it comes to delicious cake. I am happy to share with you my absolute favorite recipe – an apple cake with crumble. It’s quick to make, no milk and no waiting. Apple cake with simple ingredients and even without apples, because you can use applesauce here. However, you can use the basic recipe of this crumble cake for quite a lot of different fruits.
1 kgapple sauce (quantity may vary according to preference)
90 gsugar
300 gcake flour
150 gmargarine, vegetable (soft)
16 gvanilla sugar
Instructions
Preheat oven to 200 °C.
Blend ingredients for shortbread in a stand mixer until a firm sticky dough is formed.
Now place this shortcrust pastry in a square springform pan that has been previously lined with baking paper. With a little flour, spread the dough over the entire surface with your fingers or a small pastry roller. Alternatively, you can use a baking tray with a baking frame for the baking pan.
Spread applesauce evenly over shortbread using a spoon or spatula.
Now mix the crumbles in the stand mixer. I like to use a whisk attachment and add first sugar, then flour and then the soft almost liquid butter. Now spread the crumble over the applesauce.
Now bake the cake at 200 °C for 40 minutes. Then let cool and remove the edges of the springform pan before serving. Start 40 minutes timer here
Tip Alternatively, you can make this apple cake with real apples or different fruits and fruits. Very popular with us are cherries, plums and peaches. I absolutely love this cake because it always tastes good and is always well done, while remaining chewy. It doesn't need any waiting time, unlike the yeast cake, and is basically a little extension of my simple lattice apple pie.
Nutrition per serving
310kcal
15 gFat
41 gCarbs
4 gProtein
13 gSugar
More recipes atpurefood.tv
/apple-cake-with-crumble-recipe-without-yeast/
Instructions for apple cake with crumble recipe – crumble cake with fruit
First, preheat the oven to 200° degrees (top/bottom heat). For the shortcrust pastry, have the ingredients mixed in a food processor.
Pour the slightly sticky dough into a square springform pan that has been previously lined with baking paper. Spread the dough over the entire surface with the help of some flour. Now spread applesauce evenly on the shortcrust pastry.
Mix the crumbles in the following in the food processor. I first take sugar, then flour and finally the almost liquid butter as a sequence. Then carefully spread the crumble over the applesauce.
The cake is now baked at 200 ° degrees for 40 minutes. Then let cool and remove the edges of the springform pan before serving.
You can bake this apple cake with freshly cut apples, but also with applesauce. Since I always have applesauce at home and apples rather rarely, I like to take the convenient variant.
Because of the applesauce, this crumble cake goes down very well with children and is also baked together with pleasure. There is no milk in the dough, which is another advantage for some people who are sensitive to milk. In addition, no yeast is added to the dough, so the dough does not have to rest.
Quickly made apple cake with crumble, which always succeeds
With this recipe, you can hardly do anything wrong. The cake is simple and has no waiting time. It is baked without milk and tastes especially delicious with the crumble. In addition, you do not need fresh apples for this apple cake but can simply use one to two glasses of applesauce. The cake remains soft on the bottom and has a perfect sweetness due to the applesauce, which is rounded off by crunchy crumbles.
Homemade apple cake with crumble and applesauce
Fresh apple cake with crumble homemade still tastes the best. The aroma that wafts out of the kitchen is simply delightful. I always can hardly wait until there is then coffee and cake. Sheet cakes with crumbles are always great for fruit cakes, because the fruit can’t burn or dry out right away.
How much applesauce for a sheet of apple cake?
One question I kept getting was about the amount of applesauce I use. My answer has always been as much as you like yourself. I used to use one jar of applesauce at 720g filling, however I have since doubled the amount. The doubling can take away some of the crumble adhesion of the cake, though – for me, the optimal amount would probably be about 1 kg of applesauce for a tray.
If I want to bake an apple cake with apples and not go for the convenient applesauce variety, I have a wide choice. Very suitable for baking are Elstar apples, but also Boskop, Braeburn, Gravensteiner, as well as Cox Orange, Fuji, Jonagold, Pink Lady, Gala, Golden Delicious and even Granny Smith are suitable for delicious and tasty apple cake.
This apple cake with crumble is basically a combination of my two favorite applesauce recipes. Since I wanted to cut down on a little yeast myself, I just tried the combination. Currently, this is my favorite crumble cake to bake. If you want it to be even easier, first I leave out the crumble and bake my covered apple cake.
Feel free to try your own adaptations depending on the season and your preferences. For winter time I like to mix some cinnamon into the crumble, for summer time I like to add coconut flakes and lemon flavor. Both flavors harmonize very well with the apple cake. Likewise, the cake tastes very good with other types of fruit, making it my favorite cake and all-rounder. This apple cake with crumble always goes down well, always succeeds and also always tastes good.
Both work, and the recipe scales between them. A springform gives you a taller cake with a higher apple-to-crumble ratio and is the better choice for a small household. A sheet pan gives you a thinner cake that serves 16–20 and is what you want for a party or bake sale. Baking time drops by about 10 minutes on the sheet pan.
Do I have to peel the apples?
For the classic texture, yes — the peel stays chewy and separates from the flesh as it bakes. If you are in a hurry and using thin-skinned apples, you can leave the peel on without ruining anything; slice them thinly so the skin is less noticeable. Toss the slices with lemon juice either way to stop them browning while you finish the batter.
Can I freeze it?
Yes. Cool completely, cut into portions and freeze flat in a single layer before bagging so the slices do not stick together. Thaw at room temperature and give it a few minutes in a warm oven to bring the crumble back. It keeps three months frozen and two days covered at room temperature.
I have been baking and cooking for my family and community for years — honest recipes, all tested in my own kitchen and explained step by step so they turn out reliably for you too.
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Comments 2
Hi! The recipe was really easy. The streusel didn’t look quite as nice as yours, but it tasted great! I’ll definitely give it another try!
Thanks, Waldi, but honestly my streusel don’t always turn out like the photo either 🙂