After being told about this Kruimelkoek recipe and getting my hands on the book below, I thought that this was one recipe that could not be missed, especially as I had a batch of Somerset apples that had been cooked and frozen. Having already blogged about a family favourite recipe for a delicious Somerset Cider Apple Cake, I wanted to see how this compared. The end result was great and something completely different, as the apples sunk down in the pastry, leaving a very tasty sponge with a crisp sugary crust. I can now see why Dr. Oetker wanted to add this to his Dutch baking book “Bak met plezier!” all those years ago.
500g Self-raising Flour
750g Apples (already stewed and sugared)
Pinch of Salt
1. Soften the butter until creamy and add the sugar and vanilla essence, then the egg and salt and mix together.
2. Then add the sieved flour and mix with your hands until you have a crumbly mixture.
3. Put a third of the mixture in the tin, then lay the apple mixture on top, leaving a gap around the sides. Put the rest of the mix around the sides and on the top.
4. Cook in the oven at 180C for 50 mins.
2 thoughts on “Dutch Apple Cake – Kruimelkoek”
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