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!
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.
Make 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.)