Whole Wheat Apple Cake with Crumb Topping

Ingredients

• 100 g low-fat quark
• 1 egg
• 2 tbsp milk
• 3 tbsp sunflower oil
• 1.5 tsp Baking Powder
• 250 g spelt whole‑grain flour
• 80 g whole‑grain sugar (4 tbsp)
• 500 g apples (e.g., Boskop)
• 0.5 Organic lemon
• 50 g ground almonds
• 0.5 tsp vanilla powder
• 50 g butter

Instructions

1. 1.

   Combine low‑fat quark, egg, milk, sunflower oil, baking powder, 200 g spelt whole‑grain flour and 2 tbsp whole‑grain sugar in a bowl; knead with hands into a smooth dough. Add more flour if needed and line the bottom of a springform pan with it.

2. 2.

   Peel, quarter, core, and slice apples thinly crosswise. Squeeze lemon juice, mix with apples, and spread evenly over the dough base.

3. 3.

   For the crumb topping, combine remaining flour, almonds, remaining sugar, vanilla powder, and butter; knead and rub between palms to form crumbs. Sprinkle over the apples and bake in a preheated oven at 180 °C (fan: 160 °C; gas: level 2–3) for about 40 minutes.

4. 4.

   Remove the finished cake from the oven, let it cool, dust with powdered sugar if desired, cut into pieces, and serve.