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Apple Streusel Cake Recipe

 

Apple Streusel Cake: Preheat your oven to 350 degrees F (180 degrees C). Butter and flour an 8 inch (20 cm) spring form pan.

Streusel Topping: In a large bowl, mix together the flour, sugar, and ground cinnamon. 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 offset spatula. 

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.

Note: To 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 cover 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. 

Streusel Topping:

1/2 cup (65 grams) all purpose flour

1/2 teaspoon ground cinnamon

3 tablespoons (40 grams) cold unsalted butter, cut into small pieces

1/4 cup (50 grams) firmly packed light brown sugar

1/4 cup (25 grams) toasted and coarsely chopped nuts (can use almonds, hazelnuts, walnuts or pecans)

Cake Batter:

1 cup (130 grams) all purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

1/4 cup (55 grams) unsalted butter, at room temperature

1/2 cup (100 grams) granulated white sugar

1 large egg, at room temperature

1/2 teaspoon pure vanilla extract

1/3 cup (80 ml) milk, at room temperature

2 large Granny Smith Apples, peeled, cored, and cut into thin (1/8 inch) slices