Preheat oven to 350 degrees F (177 degrees C). Butter an
8 inch (20 cm) spring form pan and line the bottom of the pan with
parchment paper. Set aside.
For streusel topping: In a large bowl,
mix together the flour and ground cinnamon. Cut in the butter with
a pastry blender or fork until it resembles coarse crumbs. Stir in the
brown sugar and chopped hazelnuts. Set aside while
you make the cake batter.
batter: In a separate bowl whisk together the flour, baking powder, and
In the bowl of your electric mixer, with the
paddle attachment, beat the butter until creamy and smooth. Add the sugar and beat until light
and fluffy. Add the egg and vanilla extract and beat until incorporated. Add
the flour mixture, alternately with the milk, and beat only until combined.
Spread the batter into the bottom of the prepared pan, smoothing the top with an
Evenly arrange the apple slices on top of the
cake batter and then sprinkle with the streusel topping.
Bake for about 45 - 50 minutes or until a
toothpick inserted in the center of the cake comes out clean. Remove from
oven and place on a wire rack to cool slightly.
Serve warm or at room temperature with
vanilla ice cream or softly whipped cream.
Makes 8 - 10 servings.
To toast hazelnuts place in a 350 degree F (180
degree C) oven for 15 minutes or until fragrant and the skins begin to flake.
Remove from oven and place the hot nuts in a dish towel. Roll up the towel
and let the nuts sit (steam) for a few minutes then rub the nuts in the towel
briskly to remove the skins. Let cool before using. Toasting the
nuts not only removes the bitter skins but also enhances the sweet, rich,
buttery flavor of the nut.