Apple Streusel Cake: Preheat
your oven to 350 degrees F (180 degrees
C). Butter and flour an 8 inch (20 cm) spring form pan.
In a large bowl, mix together the flour, sugar, ground cinnamon and salt. Cut the butter
into the flour with a
pastry blender or fork until it resembles coarse crumbs. Stir in the chopped nuts. Set aside while you make the cake batter.
Cake Batter: In a
separate bowl whisk together the flour, baking powder, and salt.
In the bowl of your electric mixer,
fitted with the
paddle attachment (can use a hand mixer), beat the butter until creamy smooth. Add the sugar and beat until light
and fluffy. Add the egg and vanilla extract and beat until incorporated. Add
the flour mixture (in three additions), alternately with the milk (in two
additions), and beat just until combined. Spread the batter onto the bottom of
your prepared pan, smoothing the top with the back of a spoon or 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. Leftovers can be covered and stored
for a few days.
Makes 8 - 10 servings.
toast the pecans, walnuts or almonds. Put on a baking sheet and place in a 350 degree F (180 degree C) oven for
about 8 minutes or until brown and fragrant. Let cool and then chop coarsely. If
using hazelnuts place in the oven for 15 minutes or
until fragrant and the skins begin to flake (peel). Remove from oven and
the hot nuts with a clean dish towel. Let the hazelnuts
(steam) for a about five minutes, then rub the nuts in the towel briskly to
remove the skins. Let cool then chop coarsely.
Scan for Demonstration Video
1/2 cup (65 grams) all purpose
1/4 cup (55 grams)
firmly packed light brown
teaspoon ground cinnamon
3 tablespoons (40 grams)
cut into small pieces
1/2 cup (50 grams) toasted and coarsely chopped nuts (can use
almonds, hazelnuts, walnuts or pecans)
1 cup (130 grams) all purpose
1/4 teaspoon salt
(55 grams) unsalted
at room temperature
1/2 cup (100
grams) granulated white
at room temperature
1/2 teaspoon pure
1/3 cup (80 ml)
milk, at room
2 large firm textured Apples
(I use Granny Smith), peeled,
cored, and cut into thin (1/8 inch) slices