Apfel-Zupfkuchen
(Apple Cake with Cocoa-Crumb Topping)
4 Eggs
1 1/4 cups Sugar
3/4 + 1/8 cups Vegetable Oil
3/4 + 1/8 cups white Grape Juice
2 1/2 cups + 3 tablespoons All Purpose Flour
3 teaspoons Baking Powder
1/2 teaspoon Cinnamon
5 medium Apples
For the Cocoa-Crumb Topping:
3/4 cup (1 1/2 stick) unsalted Butter, room temperature
1/2 cup Sugar
1 1/2 cups All Purpose Flour
1 1/2 tablespoon Cocoa Powder
Preheat oven to 375°F (190°C).
Combine eggs and sugar. Using a mixer, beat egg mixture until it has tripled in volume. With the mixer going, drizzle in oil, then the grape juice.
Gently fold in the flour, baking powder, and cinnamon.
Prepare a cake pan by greasing it with butter or cooking spray. Pour the cake batter into the cake pan and distribute it evenly.
Peel the apples and shred them. Set aside.
To prepare the cocoa crumb topping, combine the butter, sugar, flour, and cocoa powder. Crumble up the mixture to form thick crumbs. Set aside.
Bake cake for about 12 minutes. Remove cake from oven. Distribute apple shreds evenly over the cake. Distribute the cocoa crumbs over the apples. Return cake to oven and bake for an additional 30 minutes.
Test cake for doneness by sticking the center with a toothpick - if it comes out clean, the cake is done; if it doesn't come out clean, bake the cake a few more minutes and retest.
Remove cake from oven when its done and allow it to cool completely.
More Information on the Blechkuchen
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