I am not the hugest fan of desserts and cakes that contain cooked apples, or cooked fruit in general – there’s just something about the texture that makes my face shake and not in a good way. But then I tried out this Apple Streusel cake recipe and my opinion on cooked apple pie changed overnight.
This cake is not too sweet, the filling is not too mushy (which is probably why I like it) and the cake bottom is nice and spongy which adds a nice overall texture. Plus this is not the hardest recipe to follow and in the end, you land up with a very flavoursome cake/pie that goes awesomely with something else that I absolutely love and that is vanilla flavoured cream. On a side note, I think vanilla flavoured cream should be sold in handsfree packaging that you can just strap to your face and suck on all day long. Anyone with me?
Well anyway, I got the recipe out Cake Days and I have typed it out for you below. I have modified it slightly, but you can leave my step out if you like.
This is one of my go-to recipes whenever I need something quick and delicious to make so why not whip it up for the weekend or just because, you won’t be sorry unless you are deathly allergic to apples, then I think you might be super sorry.
For the streusel topping:
70g plain flour
1/2 tsp cinnamon
40g unsalted butter chilled and diced
70g soft brown sugar
For the sponge:
60g unsalted butter, softened, plus extra for greasing
140g plain flour, plus extra for dusting
100g caster sugar
1 large egg
1/2 tsp vanilla essence
1 tsp baking powder
1/8 tsp salt
80ml whole milk
3-4 granny smith apples, I used red ones and they worked just fine
How to make it:
1. Preheat the oven to 170°, then grease the tin with butter and dust with flour
2. First make the streusel topping. Sift the flour and cinnamon into a bowl. Add the butter and using your fingertips rub the ingredient together until they resemble breadcrumbs. Stir in the sugar and set aside.
3. Using a hand-held mixer or a freestanding mixer with the paddle attachment, cream together there butter and sugar until pale and fluffy. Add the egg and vanilla essence and mix thoroughly, scraping down the sides of the bowl to ensure that all the ingredients are fully incorporated.
4. Sift together the flour, baking power and salt, then add half of this mixture to the creamed butter and sugar, followed by half the milk. Mix well on a medium speed. Scrap down the sides of the bowl, then repeat with the rest of the dry ingredients and the milk. Pour the batter into the prepared tin.
5. Peel, core and slice the apples into quarters and each quarter into 3 or 4 slices, depending on the size of the apples. I added this step, the original recipe doesn’t call for it. Arrange the slices in concentric circles on the top of the cake batter, then sprinkle with streusel topping, making sure it forms an even layer.
6. I added this step, the original recipe doesn’t call for it, so leave it out if you don’t feel like the mission – in a pan with a knob of butter fry up the apple slices with a sprinkle of cinnamon and about a tablespoon of brown sugar until the apples are nicely coated. Arrange the slices in concentric circles on the top of the cake batter, then sprinkle with streusel topping, making sure it forms an even layer.
7. Arrange the slices in concentric circles on the top of the cake batter, then sprinkle with streusel topping, making sure it forms an even layer.
8. Place in the oven and bake for 30-40 minutes or until golden brown on top and a skewer inserted into the middle of the cake comes out clean and no uncooked mixture is sticking to it. Set aside to cool before removing from the cake tin. Serve with cream or custard, warm or cold.