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Preheat oven to 350F. Butter and lightly flour an 8-inch springform pan.
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For Streusel Topping:
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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.
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For Cake:
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In a different bowl, whisk the flour, baking powder and salt.
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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.
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Add the egg and vanilla and beat on medium until combined.
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Add the flour mixture alternately with the milk, beginning and ending with the flour mixture. Beat just until combined.
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Pour the batter into the prepared pan and level it smooth.
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Arrange the apple slices evenly on top of the cake batter.
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Cover the apple slices with the streusel topping.
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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.
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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.
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Leftovers can be covered and stored at room temperature up to 2 days.
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Enjoy!