What is better than warm apples, cold ice cream and sweet caramel sauce?
The answer: NOTHING. This cake combines all my favourite things into a glorious slice of heaven. It is absolutely beautiful, moist, filling and the crumble just takes it that extra mile. I’ve been in love with this cake since I made a variation of it 2 months ago with bananas. It had all the same themes here, crumbly streusel topping, smooth vanilla ice cream and a gorgeous caramel drizzle to seal the deal. I’d been meaning to make that cake again but unfortunately bananas are out of season! With this unforeseen obstacle ahead, I decided to use apples instead and the result was just as gorgeous.
Even if you’re not a fan of all the toppings and add ons, this cake is still beautiful in its natural state. It looks just as wonderful next door to my new ice cream scoop! All in all, this is a winning dessert, reminiscent of winter dinner parties or the holiday season. This cake is perfect for any family get togethers, dinner parties with friends or even when you’re sitting at home with a glass of Chardonnay.
Hasselback Apple Streusel Cake
For the apples:
- 3-5 Golden delicious apples
- 1/8 cup lemon juice
- 3 tbsp castor (granulated) sugar
For the cake:
- ½ cup softened butter
- ¾ cup castor sugar
- 3 eggs, at room temperature
- 1 tsp vanilla essence
- ¼ cup buttermilk, at room temperature
- 1 and ¾ cup flour
- 2 tsp baking powder
- ½ tsp salt
For the streusel:
- ½ cup uncooked rolled oats
- ¼ cup flour
- ¼ cup brown sugar
- 1 tsp cinnamon
- ½ cup softened butter
optional: caramel sauce and ice cream for serving
- Halve the apples before using a sharp paring knife to slice the apple thinly, making sure not to go all the way to the bottom. It’s okay if you make a mistake, don’t discard any apple slices you end up with. Each slice should be about half a centimetre thick. This is called hasselbacking the apple. If desired, you can quarter the apples so that they aren’t as chunky in the cake. Toss the apples in a small bowl with the lemon juice and sugar and set aside.
- Preheat your oven to 180°C/350°F. Grease a 10 inch springform pan.
- In a large bowl, cream together the butter and sugar until light and fluffy. Crack the eggs into the bowl one by one, stirring well after each addition. Add the vanilla essence and buttermilk and stir until combined.
- Sieve the flour, baking powder and salt into the bowl and use a rubber spatula to fold the dry ingredients into the wet. The batter will be very thick. Scrape the batter into the greased springform pan and use the back of a spoon to level it out. Press the hasselbacked apples into the dough, and scatter any stray apple pieces you may have over the surface. Set aside.
- Prepare the streusel by combining the oats, flour, sugar and cinnamon in a small bowl and mixing together. Add the butter and use your hands or a fork to cut the butter into the dry ingredients until you have a crumbly dough.
- Sprinkle the streusel over the cake batter in an even layer. Bake the cake for 35-40 minutes in the preheated oven, the cake is done when the streusel is a deep golden brown and a toothpick comes out clean. Let cool at room temperature for at least 15 minutes before serving. This is best served warm with caramel sauce and ice cream. Lush!
Excuse me while I steal a slice of heaven!
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