The weather is getting cold. The air is crisp, and the saffire blue sky reflects the colorful fall foliage. It's a beautiful fall morning. I want to make something belongs to the season of fall. Apple! This is a great choice!
Apple streusel cake (a 10-inch bundt cake pan):
1. Streusel:
- 1/2 cup light brown cake (up to 1 cup if prefer sweeter)
- 1 cup chopped apples
- 1 cup sliced almonds
- 1/4 cup cake flour (or all-purpose flour)
- 1 Tbsp ground cinnamon
- 3 Tbsp butter, melted
2. Cake:
- 2 cups and 4 Tbsp cake flour ( = 2 cups all-purpose flour)
- 1 1/4 tsp baking powder
- 1 1/4 tsp baking soda
- 1/2 cup (1 stick) butter, softened
- 1/2 cup granulated sugar
- 3 large eggs
- 1/2 tsp vanilla extract
- 1/2 cup and 2 Tbsp milk (1/3 cup if using all-purpose flour)
- 1/3 cup chopped walnuts (optional)
- 1/3 cup raisins (optional)
- 1 cup chopped apples
3. Glaze (optional):
- 1/2 cup confectioners' sugar
- 2 1/2 tsp water (or orange juice)
Instructions:
1. Make the streusel: Combine brown sugar, flour, cinnamon together in a medium bowl. Use fork to break all crumbs. Add apples, almonds. Mix well. Stir in the melted butter.
2. In a medium bowl, mix the flour, baking powder and baking soda.
3. In a large bowl, beat the butter and sugar together until light and fluffy.
4. Add eggs, one at a time. Beat well after each addition, add vanilla and milk.
5. Stir in the flour mixture. (If too difficult to stir, add 1 Tbsp milk at a time.) Stir in the apples, walnuts and raisins.
6. Grease a 10-inch bundt pan with butter. Spread evenly with a pastry brush. Spoon half of the batter in the pan, then sprinkle with half of the streusel.
7. Spoon the remaining batter over the streusel, spreading to make an even layer. Top with the rest of the streusel. Use spoon to gentle press the streusel into the batter.
8. Bake at 350 F for 45 min.
9. Take the cake out, and let it cool in pan for 3-5 minutes. Invert it onto a plate. Let the cake cool down a little.
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