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Apple streusel cake

(Sheryl Julian/Globe Staff)
September 21, 2011

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Makes 1 large rectangular cake

This beautiful cake comes from the late Richard Sax, a celebrated baker and author of “Classic Home Desserts.’’ He got the recipe from Margaret Stieber of Sheboygan, Wisc.

TOPPING

1/2 cup granulated sugar
3 tablespoons flour
1 1/2 teaspoons ground cinnamon
3 tablespoons cold unsalted butter, cut into pieces
3/4 cup coarsely chopped almonds or pecans

1. In a bowl, combine the sugar, flour, and cinnamon. Add the butter and rub it with a pastry blender or your fingertips until the mixture resembles crumbs.

2. Stir in the almonds or pecans. Refrigerate.

CAKE

Butter (for the pan)
2 1/2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
3/4 teaspoon salt
1 cup (2 sticks) unsalted butter, at room temperature
1 cup granulated sugar
1/2 cup dark brown sugar
2 eggs
2 teaspoons vanilla extract
1 cup buttermilk or 6 ounces plain yogurt in a measuring cup with enough milk to make 1 cup
3 large baking apples, peeled, cored, and cut into 1/2-inch dice

1. Set the oven at 350 degrees. Butter a 9-by-13-inch baking pan.

2. In a bowl, combine the flour, baking powder, baking soda, cinnamon, and salt. Whisk to blend them.

3. In an electric mixer, beat the butter until soft. Add the granulated and brown sugars. Beat until fluffy. Beat in the eggs, one at a time, followed by the vanilla.

4. With the mixer set on its lowest speed, beat in the flour mixture alternately with the buttermilk or yogurt mixture, beginning and ending with flour.

5. Remove the mixer bowl from the stand. Use a large metal spoon to fold in the apples just until blended. Transfer the batter to the pan. Smooth the top.

6. Scatter the topping over the cake in an even layer.

7. Bake the cake for 45 to 50 minutes or until a skewer inserted into the cake comes out clean. Cool on a wire rack. Serve warm, cut into squares.

Sheryl Julian.

Adapted from “Classic Home Desserts’’