Cakes & Baking

German Apple Streusel Cake with Brown Sugar Mascarpone Cream

recipe bellow

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German Apple Streusel Cake with Brown Sugar Mascarpone Cream

Photo by Stamp Weinberg
  • Prep time
  • Cook time
    forty five minutes
  • Serves
Creator Notes

This cake is reminiscient of 1 that my neighbor shared with me years up to now. We veteran to train about with every other, every bearing wedges of warm cake or pie, and chat for hours over mugs of loyal gloomy coffee. The immoral of this cake stays gentle and level-headed from the apples, while the originate air develops an practically caramelized, craggy crust that is cookie-like in texture. Each time I develop this cake, I be mindful crossing via our solar-dappled backyards as summer season transitioned into autumn, and the experiences my neighbor would command me about baking via the seasons in Germany. —Laura Edgerton

  • Take a look at Kitchen-Accredited

  • Your Most attention-grabbing Recipe With Apples
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  • For the apples:

  • 4

    sour apples (corresponding to Granny Smith), washed, peeled, cored, and chopped

  • The zest of 1 medium lemon

  • 2 tablespoons

    lemon juice, or the juice from half of the lemon

  • 2 tablespoons

    granulated cane sugar

  • For the crust/streusel topping, and mascarpone cream:

  • 2 1/4 cups

    all cause unbleached flour

  • 1/2 cup

    granulated cane sugar

  • 1/2 cup

    light brown sugar, evenly packed

  • 1 1/2 teaspoons

    baking powder

  • 1/2 teaspoon

    coarse kosher salt

  • 1 teaspoon

    ground cinnamon (I are looking out out for to be beneficiant)

  • 1/8 teaspoon

    ground cloves

  • 1 pinch

    ground nutmeg

  • 8 tablespoons

    melted unsalted butter, cooled

  • 2

    big eggs

  • 1 teaspoon

    pure vanilla extract

  • 4 tablespoons

    sour cream

  • 4 tablespoons

    mascarpone cheese, softened

  • 1 teaspoon

    pure vanilla extract

  • 4 teaspoons

    light brown sugar

  1. For the apples:
  2. In a medium bowl, creep together the chopped apples, lemon zest, juice, and sugar. Field apart.
  1. For the crust/streusel topping, and mascarpone cream:
  2. In a huge bowl, sprint together the flour, both sugars, baking powder, salt, cinnamon, cloves, and nutmeg. Add the butter, eggs, and vanilla. Expend a spatula to softly combine all the moist ingredients into the dry. The mix can be very thick.
  3. Preheat the oven to 350*F. Coat a 10-hump spherical cake pan generously with nonstick spray and evenly grime the pan with flour, tapping out any extra. Field the pan on a rimmed baking sheet.
  4. Expend your fingers to press about two-thirds of the dough into the backside and honest a little up the edges of the ready pan, creating honest a little lip all across the brink. Pour the apple combination evenly on high of the dough. Crumble the final third of the dough over the apples, creating streusel crumbles.
  5. Bake 40 to forty five minutes, rotating the pan spherical midway via the baking time, till the apples are toothpick-gentle, and the streusel topping is a deep golden brown. Let chilly in the pan till easy to handle, then fastidiously invert onto a serving plate.
  6. Top every slit with Brown Sugar Mascarpone Cream. In a minute bowl, creep together sour cream, mascarpone cheese, vanilla extract, and light-weight brown sugar till gentle and creamy.

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