Apple and walnut crumb cake
- Put the milk at room temperature, 70 g sugar and 70 g cubed butter into the blender jug, crumble in the yeast and, with the measuring beaker in place, heat everything for 3 minutes/speed setting 1/37 °C.
- Put 350 g flour and the egg into the blender jug and, with the measuring beaker in place, process with the knead button/2 minutes until you have a smooth dough.
- Place the dough on a baking sheet lined with greaseproof paper and roll it out using a rolling pin. Cover it with a damp tea towel and leave in a warm place to prove for 30 minutes.
- Pre-heat the oven to 200 °C.
- To make the crumble topping, put the rest of the sugar, the rest of the butter in cubes, the remaining flour, a pinch of salt and the cinnamon into the blender jug and, with the measuring beaker in place, knead with the knead button. Decant the crumble mixture and put it to one side.
- Roughly chop the shelled walnuts.
- Wash, peel, quarter and core the apples and put them into the blender jug. Squeeze the ½ lemon. Drizzle the lemon juice over the apples in the blender jug and, with the measuring beaker in place, chop for 6 seconds/speed setting 5.
- After the resting time for the dough is up, first spread the dough with the soured cream and then lay the apple over the top. Crumble the topping mixture over the apples, and scatter the walnuts over the top. Bake the cake for 35 minutes. Insert a wooden skewer into the cake to see if it is done, baking for longer if necessary.
- Leave the cake to cool, then cut it into 20 pieces and serve.
You could also add raisins to the cake. Put 80 g raisins in boiling water and leave them to steep for 5 minutes, then mix the raisins in with the chopped apples.
Bon appétit with Monsieur Cuisine