Apple Pudding Cake with Streusel Topping

Apple Pudding Cake with Streusel Topping

Cake

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Cook Time

2 h

Servings

12

Difficulty

Medium

Prep Time

45 min

This Thermomix® recipe for Apple Pudding Cake with Streusel Topping is ready in 2 h and yields 12 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

This apple pudding cake with streusel topping is an absolute classic that is sure to delight on any occasion. The combination of juicy apples, creamy vanilla pudding and crunchy streusel makes it an irresistible treat. I especially like to bake this cake in the fall when the apples are fresh from the tree. Preparation with the Thermomix® is child's play and saves time. The cake can also be prepared well in advance and tastes good both warm and cold. A piece of happiness that you just have to share!

Ingredients (17 ingredients)

  • 225 g Wheat flour, type 405 or spelt flour, type 630
  • 150 g cold Butter or margarine
  • 100 g Sugar
  • 1 pinch Salt
  • 1 piece Egg - Size M
  • 700 g Apples - Boskop, Jonagold or Holsteiner Cox
  • 600 g Cream
  • 200 ml Whole milk
  • 2 Pck. Vanilla pudding powder - à 37 g
  • 75 g Sugar
  • 1 tbsp Lemon juice
  • Powdered sugar - for dusting
  • 150 g Wheat flour, type 405 or spelt flour, type 630
  • 100 g Sugar
  • 75 g cold Butter
  • 1 packet Bourbon vanilla sugar
  • 0.5 tsp Cinnamon - to taste

Preparation (10 steps)

1

Prepare dough

Thermomix® Setting
2 min/Kneading speed

Add 225 g flour, 100 g sugar, 150 g cold butter in pieces, 1 pinch of salt and 1 egg to the mixing bowl and process into a dough for 2 min./kneading level. Form the dough into a ball.

120
2

Divide and prepare dough

Remove one third of the dough and set aside for the edge. Roll out the remaining dough on a floured work surface and place in a greased springform pan (approx. 26 cm diameter). Prick the dough several times with a fork.

3

Form dough edge

Form the set-aside third of dough into a roll and place it as an edge in the springform pan. Press the edge down and possibly prick the base again with a fork. Place the springform pan in the refrigerator.

4

Prepare apples

Peel 700 g apples, quarter them, remove the core and cut into approx. 1 to 2 cm pieces. Place the apple pieces in a bowl with water and 1 tbsp lemon juice.

5

Prepare pudding

Mix 200 ml whole milk, 2 packets pudding powder and 75 g sugar in a bowl.

6

Cook pudding

Thermomix® Setting
5 min/194°F/Speed 2 90

Put 600 g cream into the mixing bowl and heat for 5 min./90°C/speed 2. Then add the pudding-milk mixture and stir in for 3 min./90°C/speed 2 until the mixture thickens.

300
7

Mix apples and pudding

Drain the apple pieces, let them drain briefly and mix with the hot pudding.

8

Fill cake

Pour the apple-pudding mixture into the springform pan and smooth the surface.

9

Prepare streusel

Thermomix® Setting
20 sec/Speed 4

Add 150 g flour, 100 g sugar, 75 g cold butter in pieces, 1 packet bourbon vanilla sugar and 1/2 tsp cinnamon to the mixing bowl and process into streusel for 20 sec./speed 4.

20
10

Distribute streusel and bake

Distribute the streusel evenly on the cake. Bake the cake in a preheated oven at 180 °C top/bottom heat (160 °C convection) for approx. 60 minutes. Cover with baking paper if necessary.

Finished cooking? Great! 🎉

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About this recipe

This apple pudding cake with streusel topping is more than just a recipe for me; it is a reminder of my childhood. My grandma baked it every year for the apple harvest, and the scent of cinnamon and apples filled the whole house. I have refined her recipe over the years and adapted it to the Thermomix® to simplify the preparation without losing the original taste. The ingredients play a crucial role in this cake. The flour forms the basis for the shortcrust pastry and the crispy streusel. I prefer wheat flour type 405, but spelt flour type 630 works just as well and gives the cake a slightly nutty note. The cold butter ensures the typical shortcrust pastry consistency, both in the dough and in the streusel. The sugar sweetens the cake and caramelizes during baking, which provides a beautiful color and additional flavor. The apples, ideally sour varieties such as Boskop or Jonagold, form the fruity contrast to the sweet pudding and the streusel. The cream ensures a particularly creamy pudding, while the vanilla pudding powder is responsible for the binding and the vanilla flavor. The lemon juice prevents the apples from browning and emphasizes their acidity. When preparing with the Thermomix®, it is important to use really cold butter for the dough so that the dough does not get too warm. Kneading in the Thermomix® should not take too long, otherwise the dough may become tough. The apples should not be cut too small, otherwise they will fall apart during baking. When cooking the pudding, it is important to adhere exactly to the temperature and mixing level so that the pudding does not burn. The streusel should not be too fine so that they become nice and crispy when baking. For a vegetarian version, you can simply make sure that the butter used is vegetarian. A vegan version is a little more complex, as you have to replace both butter and cream with vegan alternatives. Vegan margarine and soy or oat cuisine are suitable here. Instead of cinnamon, you can also use other spices such as cardamom or nutmeg. The apple pudding cake tastes best lukewarm, but it is also a treat cold. A scoop of vanilla ice cream or a dollop of whipped cream goes perfectly with it. If you like, you can also dust the cake with powdered sugar, although I personally don't think it necessarily needs it. The cake can be prepared well in advance. The dough can be prepared the day before and stored in the refrigerator. The apple pieces can also be prepared and stored in lemon water. The finished cake can be kept in the refrigerator for up to three days.

Created by

Laura Schwarz

Laura Schwarz

Community member

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6 Recipes

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Activity: Active
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Tags

#Cake #Apple #Streusel #Pudding #Festive #Autumnal

Allergens

  • Cereals containing gluten
  • Eggs
  • Milk
  • Nuts

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