Nothing is better than a slice of apple tart, apple pie or this Apple Streusel Cake in a winter day. Imagine that you’re laying on the couch, enjoy your big cup of hot tea with a delicious, yummy slice of cake, yum =p~
This Apple Streusel Cake is a great way to showcase the apple’s wonderful texture and flavor. It’s also the perfect combination of light, fluffy and buttery cake with sliced apples and a streusel topping. And just like the other kinds of apple tarts/pies/cakes, this stunning dessert is served warm with a dollop of whipped cream or vanilla ice cream.
1/2 cup (65 grams) all purpose flour
1/2 teaspoon ground cinnamon
3 tablespoons (40 grams) cold unsalted butter, cut into pieces
50 grams brown sugar
1/4 cup (20 grams) toasted and coarsely chopped hazelnuts (can use walnuts or pecans)
1 cup (130 grams) all purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
1/4 cup (56 grams) (4 tablespoons) unsalted butter, room temperature
70 grams granulated white sugar
1 large egg
1/2 teaspoon pure vanilla extract
1/3 cup (80 ml) milk
2 large apples, peeled, cored, and cut into thin (1/8 inch) slices
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.
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.
1. In a separate bowl whisk together the flour, baking powder, and salt.
2. 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 offset spatula.
3. Evenly arrange the apple slices on top of the cake batter and then sprinkle with the streusel topping.
4. 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.
Good luck with this beautiful dessert! Don’t forget to send me your feedback or some pictures of your cake using this recipe, can’t wait to see xoxo
❤ Trang Quynh