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Karen’s Fall Apple Cake with Streusel and Caramelized Apples


It’s apple harvest time,  so start the fall season with a moist, spiced apple cake dotted with chunks of apples topped with a generous height of crunchy streusel. Go a step further and add caramelized apples and a dripping caramel sauce to each slice. For a gluten-free option, see the recipe.


Fall brings cooler weather, leaves showing their colors, pumpkins, mums and a plethora array of apples.
What’s more comforting than apple pie? – A moist, sweet piece of streusel topped apple cake!

One of my favorite fruits is the Macoun apple. I am anticipating their arrival, as they show up at markets in the middle of October. This wine- red toned fruit has a creamy white interior and is a little firmer than the McIntosh variety. The flavor is perfectly sweet with a hint of berry flavor. The perfect eating and cooking apple, fabulous for apple sauce! Use one of these softer apples in the cake batter, and a firmer one such as Granny Smith, Fuji or Honey Crisp for the caramelized apples – they keep their shape better.

For my cake, I thought about harmonious textures that sing to the taste buds. The cake is moist and light, not too sweet, yet perfect to eat unadorned with just a sprinkle of confectioner’s sugar… or a scoop of vanilla bean ice cream. In my opinion, the streusel adds a necessary finishing crunch.
Make the streusel first, then when the cake batter fills the pan, the streusel with get dotted on top lending a fabulous crunchy bite. The cake can be cooked in a square, round or fluted false bottomed pan (I used the later one.)

Caramelizing apples are quite simple and adds a double apple-punch which is irresistible. When the apples are removed from the pan, some butter and sugar (I love coconut palm sugar – dark, sweet and natural) is stirred up until the sugar has melted, then heavy cream – just a bit, creates a fabulous, simple caramel sauce. Serve the cake piled high with the caramelized apples and drizzles of caramel sauce, or – plate slices of cake and top each one individually.

If you prefer a gluten-free cake – see the recipe! The cake is wonderful using a gluten-free flour mix without sacrificing flavor.

Enjoys the sweet flavors of Fall,

Karen's Fall Apple Cake with Streusel and Caramelized Apples
Karen’s Fall Apple Cake with Streusel and Caramelized Apples

A slice of Apple Cake with the Caramelized Apples served on the side

A slice up close dotted with chunks of apples

Make the streusel before the batter, then cover the cake with it

Fill the batter in the pan

The cake ready to bake

The Caramelized Apples and Caramel Drizzle

Top the whole cake, or serve each slice with Caramelized Apples and Caramel Drizzle

Go all the way and top the cake with Caramelized Apples and Caramel Drizzle

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