Yeast Apple Cake with Cinnamon Crumble

Ingredients

• 1.5 kg tart apples
• 1 lemon (juice)
• 3 tbsp whole grain breadcrumbs
• 2 tbsp coconut blossom sugar
• 225 g butter
• 400 g spelt whole wheat flour
• 6 tbsp honey
• 1 pinch cinnamon
• 250 ml milk (3.5% fat)
• 21 g fresh yeast (0.5 cube)
• 250 g spelt flour (Type 1050)
• 1 pinch salt
• 2 eggs (medium size)

Instructions

1. 1.

   Dissolve the yeast and 100 g butter in the milk with ½ tbsp honey, then knead well with 250 g spelt whole wheat flour, 250 g Type 1050 spelt flour, 1½ tbsp honey, salt, and eggs. Let rise covered in a warm place for about 45 minutes.

2. 2.

   Peel, core, and cut the apples into wedges; immediately toss them with lemon juice.

3. 3.

   Knead the dough on a floured surface, then transfer to a greased baking sheet and roll out. Sprinkle breadcrumbs over it and arrange the apple wedges on top, then dust with 2 tbsp coconut blossom sugar.

4. 4.

   For the crumble mix 150 g spelt whole wheat flour, 4 tbsp honey, and cinnamon with 125 g melted butter until crumbly; spread over the apples.

5. 5.

   Bake the cake in a preheated oven at 180 °C (convection: 160 °C; gas: level 2–3) for about 35 minutes until golden brown.