This crumble-topped round apple cake is fragrant with spices. Enjoy this cake the day it's made, or freeze pieces right away to enjoy later! This would be great for dessert or breakfast.
Course: Breakfast, Dessert
Cuisine: irish
Keyword: apple, cake
Servings: 8slices
Author: Beth Cato
Equipment
9-inch cake pan
Ingredients
Streusel
6Tablespoonscold butter
3/4cupsall-purpose flour
1/4cuprolled oats
1/2cupwhite sugar
pinchsalt
Cake
1/2cupsalted butter 1 stick
1/2cupwhite sugar
2teaspoonspure vanilla extract
2large eggs
1 1/4cupsall-purpose flour
1teaspoonbaking powder
1teaspoonground cinnamon
pinchsalt
3Tablespoonsmilk
3medium baking apples such as Fuji or Granny Smith, peeled and thinly sliced
confectioners' sugar for serving
Instructions
Preheat oven at 350-degrees. Line a 9-inch cake pan with foil and apply nonstick spray or butter.
Make the streusel first. Dice up the butter in a medium bowl. Add the flour, oats, sugar, and salt. Using fingers, compress and break apart the butter into small crumbs distributed throughout the dry mix. Set the bowl in fridge to chill while assembling the cake.
Cream the butter and white sugar until light and fluffy. Add the vanilla and eggs.
In a separate bowl, sift together the flour, baking powder, cinnamon, and salt. Gradually fold the dry ingredients into the wet along with the milk. Once everything is just mixed, pour it into the prepared pan. Place the apple slices one at a time to form an even layer. Sprinkle the streusel on top and even it out.
Bake the cake until the top is golden, about 60 to 70 minutes. The middle should pass the toothpick test. Let cool at room temperature, eventually placing in fridge to speed the process, if desired.
Cut into 1/8ths. Top pieces with sprinkled confectioners' sugar to make it even more pretty. The cake is best eaten fresh, but pieces can also be individually frozen the day of baking for a delicious treat later.