It was the season for streusel! That’s because both of the baked goods I made to share with the family for Christmas featured a hefty layer of sweet, buttery crumbs. Coincidence? I think not. The topping is a delicacy in and of itself.
My first creation was this massive apple coffee cake drizzled with cinnamon glaze. Everyone had a slice for breakfast and there was still half left over.
My second confection was a pumpkin tart with pecan streusel. I followed a Fine Cooking recipe but omitted the bourbon and crystallized ginger. It was a big hit – in fact, we polished off the pastry – and Jason even deemed it “his new favorite.”
But you needn’t wait for a special occasion to try out either or both of these recipes. They’re delicious everyday treats to enjoy alone or with company.
Recipe adapted from Your Cup of Cake.
- 6 tablespoons unsalted butter
- 1 cup all-purpose flour
- ¾ cup chopped toasted walnuts (see notes*)
- ⅓ cup light or dark brown sugar
- 3 tablespoons granulated sugar
- 1½ teaspoons ground cinnamon
- ¼ teaspoon sea salt
- 10 tablespoons unsalted butter, room temperature, divided
- 3 apples, peeled, cored and cut into ¼"-thick slices
- 1 teaspoon finely grated lemon zest
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- 1 teaspoon ground cinnamon
- 1 cup granulated sugar
- 2 eggs
- 1 tablespoon vanilla extract
- ⅔ cup buttermilk (see notes**)
- ½ cup powdered sugar
- ½ teaspoon ground cinnamon
- 2 tablespoons milk
- Melt the butter in a medium bowl. Add the remaining ingredients and stir until well combined. Transfer to the freezer.
- Heat 2 tablespoons butter in a fry pan over medium heat. Add apples and lemon zest and cook until lightly caramelized, 8-10 minutes. Remove from pan and set aside.
- Preheat oven to 350 degrees. Spray a 9" springform pan with baking spray and set aside.
- In a medium bowl, combine the flour, baking powder, baking soda, salt and cinnamon, stirring with a whisk.
- In a stand mixer, cream together the remaining butter and granulated sugar. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
- With the mixer on low speed, add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture.
- Transfer half of the batter to the prepared pan and smooth evenly with a spatula or the back of a spoon. Arrange half of the apples in a single layer on top and then cover with the remaining batter. Arrange the remaining apples in a single layer on top and sprinkle the chilled streusel over the apples.
- Bake for 45-60 minutes or until a wooden skewer or toothpick inserted into the center comes out clean.
- Let cool for 10 minutes and then remove ring and transfer cake to a wire rack.
- In a small bowl, whisk together the powdered sugar, cinnamon and milk until smooth. Drizzle the glaze over the cooled cake.
**I rarely buy buttermilk because it's so easy to make with ingredients you likely have on hand. Just pour 1 tablespoon lemon juice or white vinegar in a measuring cup and add enough milk to hit the 1-cup line. Let the mixture sit at room temperature for 5-10 minutes until curdled.
This is my kind of cake. I love this combination of flavours. I must try this cake
Enjoy, Simona!