Ingredients:

  • For the Cinnamon Streusel:
  • 100 g All-Purpose Flour (3/4 cup)
  • 50 g Packed Brown Sugar (1/4 cup)
  • 5 g Ground Cinnamon (1 tsp)
  • 56 g Cold Unsalted Butter, diced (1/4 cup)
  • For the Apple Filling:
  • 4 medium Firm Baking Apples (approx. 600 g), peeled and diced
  • 15 ml Lemon Juice (1 Tbsp)
  • 10 g Granulated Sugar (2 tsp)
  • 5 g Ground Cinnamon (1 tsp)
  • For the Cake Batter:
  • 280 g All-Purpose Flour (2 1/4 cups)
  • 10 g Baking Powder (2 tsp)
  • 2 g Salt (1/2 tsp)
  • 5 g Ground Spices (Cinnamon, Nutmeg, Allspice blend) (1 tsp)
  • 170 g Unsalted Butter, softened (3/4 cup)
  • 200 g Granulated Sugar (1 cup)
  • 3 Large Eggs, room temperature
  • 120 ml Whole Milk or Buttermilk (1/2 cup)
  • 5 ml Vanilla Extract (1 tsp)

Instructions:

  1. Preheat oven to 175°C (350°F). Grease and line the bottom of a 9-inch springform pan or 9x13 inch baking dish with parchment paper.
  2. Prepare Streusel: Combine flour, brown sugar, and cinnamon for the streusel in a small bowl. Cut in the cold butter until the mixture resembles coarse crumbs. Set aside.
  3. Prepare Apples: In a separate bowl, toss the diced apples with the lemon juice, 10g sugar, and 5g cinnamon. Set aside.
  4. Combine Dry Ingredients: Whisk together the flour, baking powder, salt, and ground spices for the batter in a medium bowl.
  5. Cream Butter and Sugar: In the bowl of a stand mixer, beat the softened butter and 200g sugar on medium speed until the mixture is light and fluffy (about 3-4 minutes).
  6. Add Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. Scrape down the sides of the bowl.
  7. Alternate Wet and Dry: Reduce the mixer speed to low. Add one-third of the dry ingredient mixture, followed by half of the milk/buttermilk. Repeat the process, ending with the dry ingredients. Mix only until just combined; do not overmix.
  8. Fold and Assemble: Gently fold the prepared apple mixture into the cake batter using a rubber spatula. Pour the batter into the prepared pan.
  9. Top and Bake: Evenly distribute the streusel mixture over the top of the cake batter. Bake for 55–65 minutes, or until a wooden skewer inserted into the center comes out clean or with moist crumbs attached.
  10. Cool: Transfer the cake in its pan to a wire rack. Allow it to cool for at least 20 minutes before releasing the springform ring or slicing. Serve once nearly cool.