Apple crumble cake with cinnamon

Apple crumble cake with cinnamon

Total: 1 hr 15 Min. | Active: 25 Min.
Nutritional value / piece: 434 kcal
, Fat: 25 g
, Carbohydrate: 47 g
, Protein: 5 g


12 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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1 tbsp butter
4 apples (e.g. Golden Delicious), core removed, sliced
1 tbsp sugar
1 tsp cinnamon

Cake mixture

200 g butter, soft
200 g sugar
1 pinch salt
4 eggs
1 organic lemon, use a little grated zest and 2 tbsp of juice
200 g white flour
1 tsp baking powder
1 tsp cinnamon


50 g hazelnuts, coarsely chopped
50 g sugar
50 g butter, soft
1 tsp cinnamon

Bake for approx. 50 mins. in the lower half of an oven preheated to 180°C.

icing sugar to dust
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One springform pan (approx. 24 cm in diameter), lined with baking paper, sides greased.

How it's done

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Heat the butter in a pan. Add the apples, sugar and cinnamon, cover and cook for approx. 5 mins. Remove the pan from the heat.

Cake mixture

Place the butter in a bowl. Add the sugar and salt, mix using the whisk on a hand mixer. Add the eggs one at a time and continue to whisk until the mixture becomes lighter in colour. Mix in the lemon zest and juice. Combine the flour, baking powder and cinnamon, mix in and transfer to the prepared tin. Top with the slices of apple and resulting juice.


Mix the nuts, sugar, butter and cinnamon until the mixture turns crumbly, scatter over the top.

Bake for approx. 50 mins. in the lower half of an oven preheated to 180°C.

Remove from the oven, allow to cool slightly, remove from the tin, place on a cooling rack and allow to cool completely. Dust with icing sugar.

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