Apple Streusel Cake

What to do with all the apples? I ask myself this every year a few weeks after our yearly apple picking adventure. I have tried several different recipes of apple cakes, apple dumplings, and apple sauce. When we went to Germany over the summer my aunt baked a delicious apple streusel cake and, of course, I had to have the recipe and share it here with a few adjustments (using more apples and less sugar):

apple_streusel_cake

Apple Streusel Cake

The recipe makes enough batter for two 9×13 inch pans:

1 ½ kg apples
1 pint whipping cream
125g white sugar
1 pack of Dr. Oetker vanilla sugar
5 eggs
450 g flour
20 g baking powder

Spray the pans with cooking spray and cover with flour. Preheat the oven to 350°F. Peel, core and cut the apples into slices. Drizzle a little lemon juice over the apples to prevent browning.
Beat the whipping cream until soft peaks form. Add the sugars to the cream and mix. Add one egg at a time. Add flour and baking powder to the batter.

Pour the batter into the prepared pans and cover the batter completely with apple slices.
Bake for 20 minutes.
While baking, prepare the streusel.

225 g butter
300 g flour
100 g white sugar
1 pack of Dr. Oetker vanilla sugar
1 pinch of salt
Some additional flour

Mix all the dry ingredients. Melt the butter and drizzle it slowly over the dry ingredients. Mix thoroughly until all the butter is evenly incorporated.
Add at least 3 tbsp of flour to the mixture and crumble with hands. Crumble the streusel over prebaked batter and bake for an additional 25 minutes.

This Apple Streusel Cake tastes great fresh out of the oven on its own or served with vanilla ice-cream and/or whipped cream. It also is delicious on the second day when the apples have soaked through a little bit.
I put half of this cake into the freezer. When defrosting place it in the oven for a while and it tastes just like a fresh baked cake. Enjoy this great fall recipe!

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