Sunday, 10 January 2010

Apple Streusel Cake

Ingredients for the batter:

1/2 cup butter
1 cup sugar
1 teaspoon vanilla extract
rind from one large lemon
2 large eggs, separated
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 cup milk

Ingredients for the fruit:

3 or 4 baking apples (enough to completely cover the batter)
Juice of one lemon

Ingredients for the streusel:

1/3 cup all-purpose flour
1/3 cup granulated sugar
1 teaspoon cinnamon
1/4 cup cold butter, cut into pieces
1/4 cup slivered almonds


Have the ingredients at room temperature before beginning to make the cake. Preheat the oven to 350°F/180°C. Grease a square pan or a round cake pan.

Make the streusel topping:

In a large bowl, mix together the flour, sugar, almonds 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 lengthwise 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 flavour 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.
  • Very gently, fold the egg whites into the batter in two additions. 
  • Spread the batter onto the bottom of the prepared pan, smoothing the top with an offset spatula.
  • Arrange the apples evenly on the batter. 
  • Sprinkle the streusel topping over the apples.
  • Bake for about 50 minutes or until a toothpick inserted in the centre of the cake comes out clean.
  •  Remove from the oven and let the cake cool. Serve warm or at room temperature.