This cake is in the oven right now and you can smell it everywhere. It is one of my must have from time to time and I shared this recipe with many friends and colleagues. Although it is more like an autumn cake, it fits right now because there is one of these Mid West storms outside and it is dark and heavy rains are coming soon.
Usually I make a large baking sheet and freeze it in slices and take it out piece by piece. Try it warm with vanilla ice cream or serve it with whipping cream.
The streusel are crunchy at the first day and become soft and more aromatic the next days. The aroma is buttery with cinnamon and depending which kind of apples you use. This is one of these cakes tasting better day by day just keep it in an airtight container in the fridge but bring it to room temperature before eating.
Today I used red delicious (just because they were lying around and nobody wants to eat them) but every other is ok. Just double the ingredients for a 12 x 17 in baking sheet. For this yeast dough recipe I mix all liquid ingredients together, it is the easy way to make sure none of them is to hot or to cold for the yeast. If you have an egg and milk at room temperature just melt the butter, let cool down and mix everything.
for a 9.5 in or 24 cm spring form pan you need:
apple streusel cake
for the yeast dough:
1 cup / 130 g all-purpose flour
1/2 cup / 70 g whole wheat flour (or all-purpose flour)
2 teaspoon dry yeast
2 tablespoon sugar
pinch of salt
2 tablespoon / 30 g butter
1/4 cup / 60 ml milk 2%
1 tablespoon sunflower oil or other neutral oil
for the streusel dough:
1 1/4 cup / 180 g all-purpose flour
1/3 cup / 100 g sugar
1/2 teaspoon ground cinnamon
4 oz. / 8 tablespoon/ 113 g/ butter (1 stick)
butter for the pan
For the yeast dough put the dry ingredients in a mixing bowl. Preheat the milk add the butter and let melt in the milk, add the oil and before you add the egg make sure the milk is not to hot otherwise you will cook the egg and you will kill the yeast. Put the milk mix in the mixing bowl and use a dough hook or knead by hands for 3 minutes. Cover the bowl with a wet towel and set on a warm spot to let rise. I use the oven and preheat for just a few seconds, the oven should not be warmer than 140 F optimal temperature is 80 F to 90 F. The dough is ready than doubled, mine needed 40 minutes. You know the dough is right when you leave a indention if you press a finger into it.
In the meantime I peeled the apples, sliced them into small pieces, covered and chilled them so they won‘t get brown.
Butter the pan, knead the yeast dough once more and cover the pan bottom with it. You can roll the dough but I just use my hands. Let rinse for 10 minutes while preparing the streusel dough. This is quit easy just put everything in a mixing bowl and cut the butter in small pieces, mix well.
Preheat your oven to 360 F / 180 C.
Put the apple pieces into the pan, press carefully and top with the streusel. If you prefer bigger streusel just press the crumbles to the right size.
Put in the oven for 30-40 minutes and let cool down or eat warm.
And later this day, we got two nice rainbows before it started raining again…