Tis’ the season to say you’re slammed busy, right? I know we haven’t chatted or noshed over any tasty tidbits since my Chocolate Crinkles. Just been sooooooo busy, said everyone everywhere.
It’s true. I actually get it.
God Bless all you folks who manage to blog almost every day, bake for the season, decorate, wrap, and smile all at once.
Me? You might be lucky if I can pull one of those things off at a time. Forget the simultaneous nature of any of it. Especially the smile part.
Christmas is not my favorite holiday, and Grinch that I can be, the moment the presents are unwrapped, I am ready to take down the tree (that happened the day after Christmas), and be done with it all. The decorations are all tucked away until next year, and we are ready for the beginning of a new year.
Bring it 2019!
I’ve had some exciting ventures in the works and that’s taken my time away from here. Let’s just leave it at I have been baking a lot and this blog has helped me… damn you people who actually take your blogs down and don’t just walk away and leave your recipes in cyberspace. I’m glad I’ve captured a few for my own keepsies.
Having said that, I came across this glorious recipe that melds an Austrian fav – Apple Strudel – with an American fave – good ole’ cake. Gimme a light, airy, and buttery cake topped with apples and a thick layer of strudel…yeah, I had you at buttery cake, didn’t I? Maybe you held on to the end with the thick layer of strudel…(me, too.).
I found this recipe on, of all places, Facebook. I almost loathe that space anymore between the perpetual spreading of unintelligent information that does nothing but dumb down the rest of the world because people are too lazy to fact check, and BS news stories from unvetted BS websites that are spewing insanity for all angles. So you know what I did? I just went and liked a shit ton of baking sites, so now my feed is filled with the joys of food and not dumbass people I don’t really care about anyways who have nothing better than to spread garbage around cyberspace.
Having said all that, Zuckerberg, I am still ready to fight you over taking down my Facebook page for this blog. Jackass.
Moving on. Make this cake. It is super simple, quick, easy (oh, wait, I already said that), and will make your house smell good and your family or guests smile.
Eat it for breakfast with coffee, as a snack, or with your afternoon tea. Have it for dessert. It’s like the jean jacket of cakes, as versatile as they come. It’s just a cake who wants a home in your kitchen. It’s just a cake that is begging to be eaten. Start your new year off right, and make this delish cake.
With the frantic nature of everything these last few weeks, I’ve taken few or no pictures of what I’ve made. I’m good, but nope, not these last few weeks. These last few weeks, I’ll claim mortal status and say I just haven’t been that good.
No, this is not my picture, it’s Joy of Baking’s, but no lie (and I’m dead serious here), my cake looks Just. Like. This. I swear!!
Apple Strudel Cake
This Apple Streusel Cake is a great way to showcase the apple’s delicious flavor and texture. It falls into the ‘coffee cake’ category as it combines a light and buttery cake with sliced apples and a streusel topping.
- 1/2 cup 65 grams all purpose flour
- 1/4 cup 55 grams firmly packed light brown sugar
- 3/4 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 3 tablespoons 40 grams cold unsalted butter, cut into small pieces
- 1/2 cup 50 grams toasted and coarsely chopped nuts (you can use almonds, hazelnuts, walnuts, or pecans)
- 1 cup 130 grams all purpose flour
- 1 teaspoon 4 grams baking powder
- 1/4 teaspoon salt
- 1/4 cup 55 grams (4 tablespoons) unsalted butter, at room temperature
- 1/2 cup 100 grams granulated white sugar
- 1 large egg at room temperature
- 1/2 teaspoon pure vanilla extract
- 1/3 cup 80 ml milk, at room temperature
- 2 large firm textured apples I use Granny Smith, peeled, cored, and cut into thin (1/8 inch) slices
Apple Streusel Cake:
Preheat your oven to 350 degrees F (180 degrees C). Butter and flour an 8 inch (20 cm) spring form pan.
Streusel Topping: In a large bowl, mix together the flour, sugar, ground cinnamon, and salt. Cut the butter into the flour with a pastry blender or fork until it resembles coarse crumbs. Stir in the chopped nuts. Set aside while you make the cake batter.
In a separate bowl whisk together the flour, baking powder, and salt.
In the bowl of your electric mixer, fitted with the paddle attachment (can use a hand mixer), beat the butter until creamy smooth. Add the sugar and beat until light and fluffy. Add the egg and vanilla extract and beat until incorporated. Add the flour mixture (in three additions), alternately with the milk (in two additions), and beat just until combined. Spread the batter onto the bottom of your prepared pan, smoothing the top with the back of a spoon or an offset spatula.
Evenly arrange the apple slices on top of the cake batter and then sprinkle with the streusel topping.
Bake for about 45 – 50 minutes or until a toothpick inserted in the center of the cake comes out clean. Remove from oven and place on a wire rack to cool slightly.
Serve warm or at room temperature with vanilla ice cream or softly whipped cream. Leftovers can be covered and stored for a few days.
Makes 8 – 10 servings.
Note: To toast the pecans, walnuts or almonds. Put on a baking sheet and place in a 350 degree F (180 degree C) oven for about 8 minutes or until brown and fragrant. Let cool and then chop coarsely. If using hazelnuts place in the oven for 15 minutes or until fragrant and the skins begin to flake (peel). Remove from oven and cover the hot nuts with a clean dish towel. Let the hazelnuts (steam) for a about five minutes, then rub the nuts in the towel briskly to remove the skins. Let cool then chop coarsely.