Eggless Apple Streusel Cake

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This Apple Streusel Cake is a beautiful and decadent fall dessert loaded with a delicious layer of slightly tart Granny Smith Apples and a crumbly buttery walnut topping oozing with all that earthy "cinnamon-y" flavor to tantalize your taste buds. Whether looking for a breakfast dessert, a tea time cake or just a sweet snacking option, this is going to be a perfect treat.

  








Days have gradually started getting shorter and I can already feel a slight nip in the air during mornings and evening, which means we have entered the fall season that happens to be my favorite time of the year. And why not? It is during this time of the year that all the major festivities like Navratri, Dussehra, Diwali, and Durga Puja are celebrated in India. There is a mood of fun, frolic and ecstasy all around the corner (though this time it may be a little different due to the pandemic situation around the world). The best part about this time is enjoying the piping hot food sitting in cozy and comfy settings, be it soups, a cup of hot chocolate or the steaming samosas, kachoris or ram laddoos served straight out of the kadhai, nothing can beat the charm of relishing these items during the fall and winter months. And talking about food, one more thing that I utterly enjoy during this time is a freshly baked apple cake topped with a fragrant walnut cinnamon streusel. Trust me, a slice of warm apple cake with a cup of hot coffee is just pure heaven.... if you haven't tried it yet, its time now to go for it!! The recipe is very simple and requires just a few basic pantry ingredients and off-course, apples. While you can use any type of apples that are available to you easily, I like to go with Granny Smith Apples (or as we call them green apples in India). They are comparatively more crunchy than other varieties and the slight tartness adds to their deliciousness... let's get on to the recipe now... 


INGREDIENTS

  • Plain flour/maida - 1 cup
  • Refined oil - 1/4 cup
  • Powdered sugar - 1/2 cup
  • Salt - a pinch
  • Milk - 1/2 cup
  • Baking powder - 1 tsp
  • Vanilla essence - 1 tsp
  • Thinly sliced apples - 2
WALNUT CRUMBLE
  • Plain flour/APF - 1/4 cup
  • Cold butter - 2 tbsp
  • Brown sugar - 2 tbsp
  • Chopped walnuts - 1/4 cup
  • Cinnamon powder - 1/4 tsp







METHOD

  1. Start by making the walnut crumble - in a mixing bowl, add maida. Then add cold butter and start mixing with your finger tips until it resembles a bread crumb texture.
  2. Add in sugar, cinnamon and chopped walnuts. Mix nicely and refrigerate until use.
  3. Line a 6" spring form baking pan with butter paper or grease and flour it.
  4. Next, in a bowl combine milk, sugar, vanilla essence and oil. Whisk nicely to emulsify. Make sure milk is at room temperature before using.
  5. Sift maida, baking powder and salt in a separate bowl.
  6. Now add the dry ingredients to wet ingredients in 3 batches. Do not overmix.
  7. Pour the batter in the lined/greased baking pan and give a tap on the counter.
  8. Top the batter with a thick layer of sliced apples.
  9. Again top the apple layer with a layer of streusel/walnut crumble mixture.
  10. Pop the baking pan in a 180 degrees C preheated oven to bake for 30 to 35 minutes.
  11. Once baked, take it out from the oven and let the cake cool for 10 minutes.
  12. Unclip the springform pan and let the cake cool down completely on a wire rack.
  13. Enjoy warm with a cup of hot tea/coffee or refrigerate in an air-tight container for about a week.
  14. If refrigerated, take out from the fridge an hour before so that it comes to room temperature before enjoying.








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