Karen’s Fall Apple Cake with Streusel and Caramelized Apples

5 from 1 vote
Jump to Recipe

Click here to see the related post

A 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. A gluten-free option too!

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

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!

An easy Streusel – mix ingredients together with a wooden spoon
Batter is added to the pan – (I used a 9″ fluted false bottom one)
Add the streusel on top of the batter

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.)

The finished Cake – with Caramelized Apples and Caramel Sauce
Caramelized Apples and Caramel Drizzle
RECIPE: The Caramelized Apples and Caramel Drizzle

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

Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.
5 from 1 vote

Karen’s Fall Apple Cake with Streusel and Caramelized Apples

Servings: 12 servings
Prep: 20 minutes
Cook: 45 minutes
Total: 1 hour 5 minutes
Karen’s Fall Apple Cake with Streusel and Caramelized Apples
A 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. A gluten-free option too!

Equipment

  • 1 9" pan round or square

Ingredients 

  • 1 ½ cups flour, or gluten-free flour blend
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon cinnamon
  • ¼ teaspoon grated nutmeg
  • ½ teaspoon sea salt
  • 1 stick unsalted butter, (8 ounces; organic)
  • ½ cup pure cane sugar
  • ¼ cup coconut palm sugar, or brown sugar
  • 2 large eggs, room temperature
  • ½ teaspoon vanilla
  • ½ cup buttermilk, (organic)
  • 2 large Mcintosh apples, or macoun, peeled and 1/3″ dice

Streusel:

  • 6 tablespoons unsalted butter, melted (organic)
  • cup coconut palm sugar
  • 1 pinch sea salt
  • ¾ cup flour, or gluten-free flour mix
  • 1 pinch cinnamon
  • 3 tablespoons regular oats

Instructions 

  • Preheat the oven to 350 degrees. Grease a 9 " pan – round or square (I used a fluted false bottom one) – set aside.
  • Make the streusel (the last 6 ingredients.) In a small bowl add the melted butter and coconut palm sugar. Combine with a wooden spoon. Add the flour, cinnamon, salt and the oats. Mix until it comes together, set aside.

The batter:

  • Sift together the first 6 ingredients (flour through salt.) In a stand mixer, cream the butter and 2 sugars until light and fluffy, about 2 minutes. Add the eggs, one at a time, beat until smooth. Add the vanilla. Scrape the bowl with a spatula.
    Add the dry ingredients alternating with the buttermilk mixture (three additions of flour, two of buttermilk.)
  • Fold in the apple pieces, pour into the pan. Top with the reserved streusel, scatter over the cake in large pieces. Bake for about 45 minutes until done but not dry. Dust with a little confectioner’s sugar.
  • Optional add-ins to the batter: 1/4 cup unsweetened, finely shredded coconut or 1/2 cup chopped walnuts.
  • Top with Caramelized Apples and Caramel Drizzle if desired (see recipe below.)

Notes

RECIPE: Caramelized Apples and Caramel Drizzle
This recipe may not be reproduced without the consent of its author, Karen Sheer 

Nutrition

Calories: 305kcalCarbohydrates: 40gProtein: 4gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 67mgSodium: 205mgPotassium: 101mgFiber: 2gSugar: 18gVitamin A: 492IUVitamin C: 2mgCalcium: 38mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Cuisine: American
Tried this recipe?Mention @azestforlife or tag #azestforlife!
Get new recipes sent to your inbox!
Don't miss out! Subscribe and get all the new recipes first.
Please enable JavaScript in your browser to complete this form.

You May Also Like:

5 from 1 vote (1 rating without comment)

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating