Fruit streusel cake

Fruit streusel cake

Fruit streusel cake

Fruit streusel cake

Fruit streusel cake

Prep Time 2 hrs 30 mins
Course cake recipes
Servings 20

Equipment

  • 1 Baking tray or universal tray

Ingredients
  

For the dough

  • 42 (63) g fresh yeast
  • 159 (220) ml milk, 3.5% fat | lukewarm
  • 450 (680) g plain white flour
  • 50 (80) g caster sugar
  • 90 (140) g softened butter
  • 1 (2) medium egg(s)

For the topping

  • 1.25 (1.9) kg apples

For the streusel

  • 240 (360) g plain white flour
  • 150 (230) g caster sugar
  • 16 (24) g vanilla sugar
  • 2 tsp cinnamon
  • 150 230 g softened butter

Instructions
 

  • Stir the yeast into the milk to dissolve it.Add to the flour, sugar, butter and egg,and knead to a smooth dough.
  • Shape the dough into a ball and place itin the oven in an uncovered bowl. Proveaccording to the settings in provingphase 1.
  • Peel and core the apples and slice theminto wedges.
  • Then knead in the butter to create astreusel mix. Scatter this over theapples.
  • Place the cake in the oven and provethe dough using the settings indicatedfor proving phase 2.
  • Bake the cake until golden brown.

Notes

Settings for
proving yeast dough
Proving phase 1
Special applications | Prove yeast
dough | Prove for 30 minutes
Proving phase 2
Oven functions: Conventional Heat
Temperature: 30 °C
Proving time: 30 minutes
Automatic programme
for baking cake
Cakes | Fruit streusel cake
Programme duration:
56 [48] (56) minutes
Manual
Oven functions: Conventional Heat
Temperature: 170–180 °C
Booster: Off
Pre-heat: Off
Crisp function: On [Off] (On)
Duration: 45–55 minutes
Shelf level: 3 [2] (2)
Useful tip
Instead of the apples, try using 1 kg stoned plums or cherries.
Keyword Fruit streusel cake, Miele Moisture Plus The Cookbook
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