Apples Apple Cake Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">3 medium apples (about 450g), peeled and diced</li><li class="ingredients-single-item">200g granulated sugar</li><li class="ingredients-single-item">120ml vegetable oil</li><li class="ingredients-single-item">2 large eggs, at room temperature</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">200g all-purpose flour</li><li class="ingredients-single-item">1 tsp baking powder</li><li class="ingredients-single-item">1/2 tsp baking soda</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">2 tsp ground cinnamon</li><li class="ingredients-single-item">1/4 tsp ground nutmeg</li><li class="ingredients-single-item">60ml buttermilk (or 60ml milk mixed with 1 tsp lemon juice)</li><li class="ingredients-single-item">For the streusel topping:</li><li class="ingredients-single-item">50g cold butter, cubed</li><li class="ingredients-single-item">80g all-purpose flour</li><li class="ingredients-single-item">80g brown sugar</li><li class="ingredients-single-item">1 tsp ground cinnamon</li><li class="ingredients-single-item">Pinch of salt</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) round cake pan</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Electric mixer (stand or handheld)</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 175°C (350°F). Grease a 23cm (9-inch) round cake pan and line the bottom with parchment paper. This preparation ensures your cake won't stick and will come out cleanly after baking.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Prepare the streusel topping first by combining the cold cubed butter, flour, brown sugar, cinnamon, and salt in a medium bowl. Use your fingertips to rub the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. This texture variation creates those delightful crispy bits in the finished topping. Refrigerate while you make the cake batter.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In a large bowl, whisk together the sugar and oil until well combined. The oil rather than butter creates an exceptionally moist cake that stays fresh longer. Add the eggs one at a time, beating well after each addition until the mixture is pale and slightly thickened. Stir in the vanilla extract.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. These warm spices complement the apples perfectly and create that classic apple cake aroma.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Add the dry ingredients to the wet ingredients in three additions, alternating with the buttermilk (beginning and ending with dry ingredients). Mix just until combined after each addition. Overmixing can develop too much gluten, resulting in a tough cake, so use gentle folding motions with your spatula.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Gently fold in the diced apples, ensuring they're evenly distributed throughout the batter. Don't worry if the batter seems thick - the apples will release moisture during baking, contributing to the cake's tender crumb.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Pour the batter into your prepared cake pan and spread it evenly with a spatula. Remove the streusel from the refrigerator and sprinkle it evenly over the top of the batter, gently pressing it in just slightly to adhere.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs attached. If you notice the streusel browning too quickly, loosely cover the cake with aluminum foil after about 30 minutes of baking.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Allow the cake to cool in the pan on a wire rack for 20 minutes. The cooling time allows the structure to set, making it easier to remove without breaking. Then run a knife around the edges and carefully invert onto the rack, remove the parchment paper, and then invert again so the streusel side is facing up. Let cool completely before slicing.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Serve at room temperature or slightly warm with a dusting of powdered sugar or a scoop of vanilla ice cream if desired. The cake will keep well in an airtight container at room temperature for up to 3 days, or refrigerated for up to 5 days. The flavor actually improves on the second day as the spices meld beautifully!</li></ol>