Tuesday, December 1, 2009

(Quick!) Apple Pear Yeast Cake



Yum Apple Cake! The German in me loves anything that has to do with yeast...It's just so magical! And this cake is a real treat for an impatient yeast lover, I know I know they kinda contradict each other - But that's what is so mazing about this recipe, it's based on a yeast dough that needs no rising time, you just make it, spread the cooked fruit on it, top it with a crumble and bake! Tah da!

The secret to this cake is that it actually rises during baking time, meaning the baking time is a little longer and the oven is not preheated but turned on only once the cake is in.



I made this cake with apples and pears I got from a friend who collected fallen fruit from her garden, there're maybe not the prettiest but for sure all natural and untreated. I didn't peel the fruits 'cause I don't mind the peel, and isn't that where all the vitamins are? Of course you can peel yours and probably use any other kind of fruit you fancy.

I will definitely make this again, I really loved the outcome, perfect yeasty base with sweet apple pear filling and a crumbly crunchy top!


1, 2, 3 and bake!



Apple Pear Yeast Cake

Filling:
400 gr apples (3 medium)
500 gr pears (4 medium)
3 tbsp lemon juice
½ cup sugar
1 ½ tbsp cornstarch

Dough:
1 ½ cups flour
11 gr dry yeast (little under 1 tbsp)
3 tbsp sugar
½ cup milk
60 gr butter
1 egg, lightly beaten
1 tsp vanilla extract
½ tsp salt

Crumble:
¼ cup brown sugar
⅓ cup quick or regular oats
¼ cup self rising flour (or regular+ ½ tsp b. powder)
5o gr butter, room temp.

Filling- (can be made in advance)
Peel and core the fruit, cut into cubes and place in a medium pan, sprinkle on lemon juice.
Mix 1 tbsp of the sugar with the cornstarch and set aside. Stir in the rest of the sugar with the fruit and cook on medium heat until the juices are released and boil at the bottom of the pan, turn heat down to low and cook 5-10 minutes until fruits are soft, stir occasionally.
Sprinkle with cornstarch sugar mixture, stir until fruit juices thicken, take off heat and set aside to cool.

Dough-
Sift flour into a bowl, mix in yeast and sugar.
Place butter and milk in a small saucepan on medium heat until milk is hot to a touch and butter has melted- pour into flour mixture add egg, vanilla and salt and mix with a wooden spoon to a smooth sticky dough. Spread in a buttered 24X24 cm square pan, as well as you can. If you don't have that size pan just use anything close to it, just like I did. Let rest for 10 minutes.

Meanwhile make the
Crumble-
Combine all ingredients by using a fork or your hands mix together to get a crumbly mixture.

Evenly spread the fruit mixture on the dough, top with crumble mixture.
Place baking pan in the oven, then turn it on to 180°c and bake for 50 minutes until risen and crumble is golden brown.

Let the cake cool off for a few minutes in the pan, slice and serve with vanilla ice cream, whipped cream or plain.
Remember this is a yeast cake so the fresher the tastier!


3 comments:

  1. Looks delicious! Much more successful than my cake :P

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  2. Mmmmmmm... Crumble.... yummy yumm..
    It's good with yogurt for breakfast..

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  3. I love fruit desserts!!! That looks and sounds delicios.

    ReplyDelete