Apple Streusel Cake

Ingredients

Streusel Topping:

1/2 cup (65 grams) all purpose flour

1/4 cup (55 grams) firmly packed light brown sugar

3/4 teaspoon ground cinnamon

1/8 teaspoon salt

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

1/2 cup (50 grams) toasted and coarsely chopped nuts (you can use almonds, hazelnuts, walnuts, or pecans)

Cake Batter:

1 cup (130 grams) all purpose flour

1 teaspoon (4 grams) baking powder

1/4 teaspoon salt

1/4 cup (55 grams) (4 tablespoons) 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 firm textured apples (I use Granny Smith), peeled, cored, and cut into thin (1/8 inch) slices

Method

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, 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 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.