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Servings: 10
Calories: 560kcal
Ingredients
For the Cake:
- ½ cup unsalted butter softened
- ½ cup sugar
- 2 large eggs
- 3 tablespoons heavy cream
- 1 ¼ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ⅛ teaspoon salt
- 3 Granny Smith apples peeled and thinly sliced
- Confectioners’ sugar for dusting
Streusel Topping:
- ¾ cup all-purpose flour
- ¼ cup old-fashioned rolled oats
- 6 tablespoons unsalted butter cold and cubed
- ½ cup sugar
Custard Sauce:
- 6 large egg yolks
- 6 tablespoons sugar
- 1 ½ cups heavy cream
- 1 ½ teaspoons vanilla extract
Instructions
- Preheat the oven to 375°F (190°C). Grease and line a round cake pan.
- In a bowl, mix flour, sugar, and oats. Rub in the cold butter with your fingers until crumbly. Refrigerate until ready to use.½ cup sugar, ¼ cup old-fashioned rolled oats, 6 tablespoons unsalted butter, ¾ cup all-purpose flour
- In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each.2 large eggs, ½ cup sugar, ½ cup unsalted butter
- In a separate bowl, whisk flour, baking powder, cinnamon, and salt. Fold into the butter mixture, then stir in the heavy cream.3 tablespoons heavy cream, 1 teaspoon baking powder, 1 teaspoon ground cinnamon, ⅛ teaspoon salt, 1 ¼ cups all-purpose flour
- Spread the batter evenly in the pan. Arrange apple slices on top and sprinkle with the streusel.3 Granny Smith apples
- Bake for 50 to 60 minutes, until golden and a toothpick inserted in the center comes out clean.
- Let cool slightly, then dust with confectioners’ sugar before serving.Confectioners’ sugar
Custard Sauce:
- In a saucepan, whisk egg yolks and sugar until smooth.6 large egg yolks, 6 tablespoons sugar
- Slowly whisk in the heavy cream.1 ½ cups heavy cream
- Cook over low heat, stirring constantly, until thick enough to coat the back of a spoon.
- Remove from heat and stir in vanilla. Serve warm with the cake.1 ½ teaspoons vanilla extract
Video
Notes
- Use cold butter for the streusel: It creates the crumbly texture you want, so keep it in the fridge until you're ready to mix it with the flour and oats.
- Slice apples thinly and evenly: Thin slices bake more evenly and soften properly in the time it takes for the cake to cook through, so aim for slices about ⅛ inch thick.
- Don't rush the custard: Cook it over low heat and stir constantly to prevent curdling or scrambling. Keep the heat gentle and be patient.
- Try flavor variations: Add ¼ teaspoon nutmeg, allspice, or ground ginger to the spice mixture for extra warmth, swap white sugar for brown sugar in the streusel for a deeper molasses flavor, or fold ½ cup chopped walnuts into the streusel for added crunch.
- Serve like coffee cakes: The tender crumb tastes incredible when you break off pieces with a fork, and the cake rises from the baking powder creates a light, flavorful cake that's perfect for brunch or dessert.
- Flash-freeze before storing: Freeze slices on a baking sheet for 1 hour, then wrap them individually so they don't stick together, and the streusel stays intact.
Nutrition
Calories: 560kcal | Carbohydrates: 57g | Protein: 7g | Fat: 35g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 237mg | Sodium: 104mg | Potassium: 162mg | Fiber: 2g | Sugar: 34g | Vitamin A: 1318IU | Vitamin C: 3mg | Calcium: 84mg | Iron: 2mg
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