1/2 cup butter
1 cup sugar
1 teaspoon vanilla extract
rind from one large lemon
2 large eggs, separated
1&1/2 cups self rising flour
1/2 cup milk
Ingredients for the fruit:
3 or 4 baking apples (enough to completely cover the batter)
Juice of one lemon
1/3 cup all purpose flour
1/3 cup granulated sugar
1 teaspoon cinnamon
1/4 cold butter, cut into pieces
Have the ingredients at room temperature before beginning to make the cake. Preheat oven to 350° F. Grease an 8 x 8 inch square pan or an 8 inch round cake pan.
Make the streusel topping:
In a large bowl, mix together the flour, sugar, and ground cinnamon. Cut in the butter with a pastry blender or fork until it resembles coarse crumbs. Set aside while you make the cake batter.
Prepare the fruit topping:
Peel the apples and cut them in quarters. Slice each quarter lenghwise into four pieces. Place the apples in a bowl, pour the lemon juice over them and mix well. Cover with plastic wrap and set aside. The lemon juice will give a wonderful flavor to the apples and it will also prevent them from browning while the batter is being made.
Make the batter:
Cream the butter. Add the sugar and beat until light and fluffy. Scrape down the sides of the bowl and beat in the vanilla and lemon peel. Add the egg yolks one at a time, beating well after each addition.
Add the flour in three batches, alternating with the milk and ending with the flour. Do not over-beat, beat only until combined.
In a separate bowl whisk the egg whites until stiff peaks are formed.
Bake for about 50 minutes or until a toothpick inserted in the center of the cake comes out clean. Remove from the oven and let the cake cool. Serve warm or at room temperature.