Sep 10, 2009

Streusel Toping Apple Cake

The word streusel is a german word, meaning "something scattered or sprinkled" and refers to a crumb topping of butter, flour and sugar that is baked on top of muffins,cakes or breads.
In todays modern days, spices and nuts are added to the original streusel topping, and also is used in rich pastries or baked inside the cakes. Any way you decide to use it is definitely a delicious addition. 
In this particular cake the combination of apples and sour cream in the batter balances well with the sweetness and richness of the streusel topping.


3 cups                     all-purpose flour
1 cup                       granulated sugar
4 tsp                        baking powder
1/2 tsp                     salt
2 large                     eggs
1 cup                       sour cream
1/2 cup                    milk
8 tbsp                      unsalted butter melted and slightly cooled ( 1 stick) 
2 apples                  peeled, cored and chopped  recommended Granny Smith ( about 2 cups)

Streusel Toping

1 cup                      brown sugar firmly packed.
1/2 cup                  all purpose flour
6 tbsp                     cold unsalted butter cut in 1/2 inch pieces
1 cup                      chopped walnuts.
1 tsp                       cinnamon

Preheat the oven to 400˚F. Butter an 13 x 9 x 2 inch baking pan and set aside.

In a large bowl whisk together the flour, granulated sugar, baking powder and salt. Set aside.

In a different mixing bowl, whisk together the eggs just until the egg yolks is combined with the egg whites. Add the sour cream, milk and melted butter. Mix well.

To make the topping.

In a medium bowl mix together all the ingredients for the topping except the butter. Mix until well combined. Using a pastry blender or 2 knives cut in the butter until the mixture resembles coarse crumbs.

Peel and cut the apple. Add the egg mixture to the flour and mix until just moistened. Add the cut apple. Mix well.

Pour the batter into the prepared baking pan. Sprinkle the topping over the batter.

Bake in the preheated oven for 30 minutes or until the tester comes out clean when inserted in the middle.

Let cool in the pan on the rack for 10 minutes. Cut and serve warm or at room temperature.

Serve with a cup of coffee or your favorite tea.



Andrea@WellnessNotes said...

I love streusel topping... And the sour cream sounds really nice in the cake. I wish I could have a slice right now... :)

Laura said...

Well Andrea, you are welcome to come over, and I would definitely add a cup of coffee to that streusel cake.

Oana said...

Vin si eu, ma primesti? cam departe, cred ca mai usor imi fac si eu o portie...

Laura said...

Oana draga, cu multa placere! Anytime!

Jeannie said...

I wouldn't mind having a slice of that too!

Laura said...

Well Jeannie,
Come on over, will make it a party.

janet said...

That would go perfect with a cup of herbal tea!

Laura said...

Yes, janet it would definitely work great with herbal tea.

Cookin' Canuck said...

That topping looks fantastic and the cake looks very moist. Lovely!

Laura said...

Thank you C.C.
It is very mist and delicious.

Anonymous said...

hi laura.
looks very scrumpious.NEED A SLICE WITH MY COFFEE.thanks 4 sharing.hope u will post 'rosemary chicken' soon.thanks once again.

Laura said...

Hi Rekha,
It goes well with coffee. I had some with my tea, delicious.

Nicole said...

Ooohhh they look great!! i the cake nice and soft and fluffy? that's what I am imagining right now as I lick my lips :)

Jessie said...

ohhh you had me at streusel topping! that is my weakness with baked goods. I wish I can have slice of this with a nice cup of coffee

Jeannie said...

Congratulations! this recipe is listed as top 9 recipe for today:D

Priyanka Navis said...

wow...its so tempting......i wuld like a slice too

Laura said...

Hello Nicole,
Yes the cake is moist and fluffy. delicious.

Laura said...

Hi Jessie, I love streusel topping as well.

Laura said...

Oh, thanks Jennie, I didn't log on food buzz yet.

Laura said...

Hello Priyanka,
And thank you for visiting my blog.

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