Apr

Apple Streusel Cake

grace on April 28th, 2009

My hubby is craving for the french apple pie from Sugarhouse. Since I don’t want to knead the dough for the pie’s crust, I searched for something that doesn’t require kneading! And I found the Apple Streusel Cake from Joy of Baking.

Here are the ingredients:

Streusel Topping:

1/2 cup (70 grams) all purpose flour

1/2 teaspoon ground cinnamon

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

1/4 cup (70 grams) brown sugar

1/4 cup (20 grams) toasted and coarsely chopped hazelnuts

Cake Batter:

1 cup (140 grams) all purpose flour

1 teaspoon baking powder

1/8 teaspoon salt

1/4 cup (56 grams) (4 tablespoons) unsalted butter, room temperature

1/2 cup (100 grams) granulated white sugar

1 large egg

1/2 teaspoon pure vanilla extract

1/3 cup (80 ml) milk

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

Procedure:

Preheat oven to 350 °F (177 °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.

For cake batter: In a separate bowl whisk together the flour, baking powder, and salt. Set aside.

In the bowl of your electric mixer, with the paddle attachment, cream the butter. 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 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.

Makes 8 – 10 servings.

I didn’t had the chance to buy hazelnuts so I don’t have that in the finish product. The temperature in the oven also went up a few degrees that’s why the center rose. Although this took me 1.5 hrs. to prepare, it took 5 minutes to eat! Everyone in the house loves it! My hubby just wished it has more apples in it! So that’s what I’m gonna do next time I’ll make this recipe.