Applesauce cake with sprinkles

Applesauce cake with sprinkles

Grandma always made applesauce cake with sprinkles.  The creamy vanilla pudding and applesauce filling goes great with the crunchy sprinkles. 



300 g wheat flour (Type 405)
100g sugar
½ pack of baking powder
1 pinch of salt
125g butter
1 egg (size M)
Some butter for the mold
A little flour for the shape and for working


200 g wheat flour (Type 405)
150g butter
150g sugar
1 tsp ground cinnamon


500 g applesauce
1 packet of vanilla pudding powder (37 g each)


1st step
For the dough, put flour, sugar, baking powder and salt in a bowl.  Cut the butter into small pieces, add it and knead everything together. 

Finally add the egg.  Knead everything into a compact dough and wrap in foil and refrigerate for 30 minutes.

2nd step
Preheat the oven to 180 degrees top/bottom heat (fan oven: 160 degrees).  Grease a springform pan (Ø 26 cm) with butter and dust some flour.

3rd step
In the meantime, for the streusel, put all the ingredients in a bowl and rub between your hands until streusel forms.  Refrigerate the sprinkles until further processing.

4th step
Roll out the shortcrust pastry round on a floured work surface, place it in the springform pan and press down a 3 cm high edge by hand. 

Straighten large bumps with a knife.  Prick the base several times with the fork.

5th step
For the filling, mix applesauce and vanilla pudding powder together.  Pour the applesauce mixture onto the shortcrust pastry base, smooth it out and distribute the sprinkles over it. 

Bake the crumb cake in the preheated oven for about 40 minutes until golden brown.

6th step
Place the cake on a cake rack and loosen the edge of the springform pan with a knife, then let it cool completely. 

The applesauce cake with streusel makes approx. 12 pieces and can be kept refrigerated for at least 3 days.

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