Apple cinnamon streusel cake

October 17, 2011 § 2 Comments

It’s the middle of October but the afternoon summer heat persists. Bring your cardigan to the beach but there will be no need for it after lunch. Somehow, So Cal has the tendency to bring warmness on cloudy days. Nevertheless, produce at the Farmers’ Market has notably changed. We’re welcoming abundant amount of apples, pears, melons, pumpkins, squashes and beets. Although, colourful berries and bright grapefruits are still gleefully smiling along.

One would think spending so much time in the kitchen, baking becomes lifeless but I still find it rather therapeutic. There is no pressure of when it must be done and can be throw together rather lackadaisically.

Streusel toppings are always a personal favourite. A little dark brown sugar with sweet cinnamon and a dash of sea salt. I like to think that the crunch gives the cake more character. This recipe can be used on any muffins, lovely fruit crumbles, coffee cake or even for breakfast. Just scatter some wholesome raisins, organic nuts/seeds and some fresh milk.

The apple cake is simple. Follow my basic Blueberry muffin recipe. Pour the mixture on one 8″ baking pan, omit the blueberries and spread one huge sliced organic apple on the batter.

Streusel topping
All-purpose flour, unbleached (3/4 cup)
Sugar, unrefined or brown sugar (1/2 cup)
Vegetable oil (1/2 cup)
Rolled Oats (1/4 cup)
Ground cinnamon (1 tsp)
A pinch of salt

In a bowl, throw everything together and fold it with spatula until well-mixed.

Sprinkle the topping on the apples and bake in a preheated 350F oven for 25-30 minutes. Use a sharp knife and insert in the middle of the cake, if it comes out clean, the cake is done. If it does not, slide it in for another 5-10 minutes.

Let it cool before indulging! Goes well with caramel sauce and some English Earl Grey tea or a cup of latte.

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