Years ago, while searching for a cake recipe, I came across Stephanie Jaworski’s food blog, Joy of Baking. In 1998, there were few food blogs and even fewer terrific food blogs. I was impressed then, as I am now, with the quality and organization of Stephanie’s posts, recipes and videos. Every recipe I tried then, and have tried since, has been delicious and has turned out exactly as described. It has been an invaluable resource for me, and I encourage anyone needing a great recipe, for any baked item, to check out Stephanie’s website. You won’t be disappointed.
Except for a few minor changes, Apple Streusel Cake is Stephanie’s recipe. The cake is very similar to a New York crumb cake but with apples tucked under the cinnamon, pecan streusel topping. It is light and tender and a great companion to a hot cup of coffee.
My favorite Joy of Baking recipe is the Butter Cookie. I tweaked the recipe (just a little) by adding coarse salt and almond extract, and it is a keeper. It is my personal favorite and the following versions can be found on Simply Sated:
Another favorite Joy of Baking recipe and video is Meringue Ghosts, and here is my interpretation:
Stephanie, if you ever read this, I want you to know I have enjoyed stalking you and will continue to do so. I will also continue to sing your praises when asked to name my favorite baking blog, and I thank you (and your husband) for sharing your talent, knowledge, recipes and love of baking.
- Streusel Topping:
- ½ (65 grams) cup all-purpose flour
- ¼ cup (55 grams) dark brown sugar, firmly packed
- ¾ teaspoon ground cinnamon
- ¼ teaspoon kosher salt
- 3 tablespoons (40 grams) unsalted COLD butter, diced
- ½ cup (50 grams) toasted pecans, almonds, hazelnuts or walnuts, chopped
- Cake Batter:
- 1 cup (130 grams) all-purpose flour
- 1 teaspoon (4 grams) baking powder
- ¼ teaspoon salt
- ¼ cup (55 grams) unsalted butter, room temperature
- ½ cup (100 grams) granulated sugar
- 1 large egg, room temperature
- ½ teaspoon vanilla extract
- ⅓ cup (80 ml) buttermilk or low-fat plain yogurt, room temperature
- 3 Granny Smith, Rome, Braeburn apples (or a combo), peeled, cored and cut into ⅛ inch slices
- Preheat oven to 350F. Butter and lightly flour an 8-inch springform pan.
- For Streusel Topping:
- Combine flour, sugar, cinnamon and salt in a medium bowl. Cut the cold butter into the flour mixture (using a fork or pastry blender) until the mixture is the size of peas and looks crumbly. Stir in chopped nuts and set aside until needed.
- For Cake:
- In a different bowl, whisk the flour, baking powder and salt.
- In the bowl of electric mixer fitted with paddle attachment, beat butter until creamy. Add sugar and beat 3 minutes or until lighter in color and fluffy.
- Add the egg and vanilla and beat on medium until combined.
- Add the flour mixture alternately with the milk, beginning and ending with the flour mixture. Beat just until combined.
- Pour the batter into the prepared pan and level it smooth.
- Arrange the apple slices evenly on top of the cake batter.
- Cover the apple slices with the streusel topping.
- Bake at 350F for 45-50 minutes or until a toothpick inserted in the center comes out clean. Transfer cake to a cooling rack to cool.
- Serve cake warm or at room temperature with a scoop of ice cream or real whipped cream on top. Drizzle with salted caramel sauce, if desired.
- Leftovers can be covered and stored at room temperature up to 2 days.