Apple Streusel Cake

This is a variation of apple crumbled pie, but only more interesting. Consisting of three layers, the main layer (i.e. apples) is sandwiched between a cake layer at the bottom and hazel nut crumbles at the top. As one bites through the layers, one will experience a series of textures; crunchy at the top, soft in the middle, and firm at the bottom. For someone like Yan who never enjoy dessert, he just could not help digging into the cake.  This recipe is a keeper for the family.

Topping:

1/2 cup all-purpose flour

1/2 teaspoon ground cinnamon

40gm cold unsalted butter (cut into cubes)

1/4 cup brown sugar

1/4 cup toasted and coarsely chopped hazel nuts

1. Mix flour and cinnamon in a bowl.

2. Cut butter into the mixture with a fork or blender until it resembles coarse crumbs.

3. Stir in brown sugar and hazel nuts. Set aside.

Cake:

1 cup all-purpose flour

1 teaspoon baking powder

1/8 teaspoon salt

60gm unsalted butter (softened at room temperature)

1/2 cup caster sugar

1 large egg

1/2 teaspoon vanilla extract

1/3 cup milk

2 large Granny Smith Apples (peeled, cored and thinly sliced)

1. In a separate bowl, mix flour, baking powder and salt. Set aside.

2. In another mixer bowl, cream the butter.  Add sugar and beat until light and fluffy.

3. Add egg and vanilla extract, and mix until incorporated.

4. Add flour, alternately with milk, and mix on medium speed until combined.

5. Spread the batter onto the bottom of the pan, smoothening the top.

6. Arrangely apple slices evenly over the batter.

7. Sprinkle with the topping.

8. Bake for about 50 minutes or until a toothpick inserted in the centre comes out clean.

9. Remove from oven and place on a wire rack to cool.