Honey Crisp Streusel Cake
Ingredients
Cake
- 221 g Tree Top Evaporated Honey Crisp Apple Slices
- 150 g plus 2 tbs. granulated sugar, divided
- 28.40 g lemon juice
- 2 g ground ginger
- 1 g ground nutmeg
- 1 g ground nutmeg
- 1 g ground nutmeg
- 192 g all-purpose flour
- 3 g salt
- 113 g butter
- 100 g eggs
- 2.50 g vanilla
- 183.70 g milk
Streusel
- 43 g all-purpose flour
- 55 g brown sugar
- 28 g butter
Streusel:
- 33 g chopped pecans (optional)
Directions
Preheat oven to 350°F. Spray a 9-inch springform pan with cooking spray.
To prepare streusel, combine flour and brown sugar in a food processor. Add cold butter and mix until crumbly. Mix in pecans.
For cake, combine apples, 26 g sugar, lemon juice, ginger and nutmeg in a large bowl.
Combine flour, baking powder and salt in a bowl. Combine butter and remaining 150 g sugar; beat with electric mixer until well blended. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Add flour mixture and milk alternately, beginning and ending with flour mixture and mixing until just combined.
Spread about two-thirds of the batter in prepared springform pan. Arrange apple mixture on top. Pour remaining batter over top; spread with a spatula. Some fruit will not be covered. Sprinkle with streusel.
Bake 55 minutes or until a tester inserted in middle comes out clean. Let cool in pan on wire rack. Sift powdered sugar over top before serving.
Serves 10.