Eggless Apple Streusel Cake

By -

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.








Can't make now?? Pin here for later...








Comments

Post a Comment

Thanks for stopping by. Your comments, suggestions and feedback are always welcome.

Regards

Popular posts from this blog

Best Homemade South Indian Sambar Recipe

By -
Image
A hearty stew made with yellow lentils, vegetables and heaps of aromatic spice powder, Sambar is a staple served with all the meals at every South Indian household. The flavorful lentil curry tempered with aromatic curry leaves, mustard seeds and whole dried red chilies makes for a delectable accompaniment whether having hot idlis , vada, dosa or even plain steamed rice. It won't be incorrect to say that while sambar is majorly known for its tongue-tickling taste, it is also packed with a lot of health benefits; toor dal lends it that much needed dosage of protein, the vegetables provide it with all the essential vitamins and minerals and lastly, addition of hing and tamarind loads it with immune-boosting properties. Having said that, every household has its own recipe of making sambar. Some like it to have thick, others a bit runny. Some like the chunkiness of vegetables whereas others like their sambar to be smooth. Some like it on a tangier side, others with just a hint
Read more

Farali Dhokla - Navratri Special [No Eno Fruit Salt] | Vrat ka Dhokla | Barnyard Millet Savory Steamed Cake

By -
Image
Recently my husband travelled to Ahmedabad and while returning brought a 3-in-1 dhokla/idli/patra steamer for me. Since then, I am always in lookout for opportunities to use this versatile steamer. Well! in the past 15 - 20 days I have already tried my hands making the instant KHAMAN DHOKLA and the 3 GRAIN DHOKLA , both of which were a big hit on my blog. It was now time again to experiment something new; and because we all are observing the Navratri fasts , there was no choice but to come up with a farali dhokla . A few days back, I was just scrolling through various blogs to find a dhokla recipe for the vrat (fasting) but each one listed a recipe that called for use of either eno or baking soda. Since I did not want to incorporate any of these ingredients in my fasting recipe, I thought of  going the old-fashioned way i.e. fermenting the batter overnight so that it gets a natural rise while steaming. And to my utter surprise, it actually worked. I got a nice spongy and fluffy
Read more

Almond Toffee Rolls | Caramel Badam Rolls | Butterscotch Almond Rolls | Diwali Sweet Recipe

By -
Image
Made with ground almond paste, flavored with caramel sauce, some butterscotch essence and crushed almond praline which provides it with that amazing crunch, these Almond Toffee Rolls are an absolute delight and something that you are definitely gonna relish this Diwali.  Now, some of you may ask, why the name "Toffee"? Well, that's because the caramel sauce and the butterscotch lends it a beautiful caramel toffee flavor...and was named so by my husband because when he tasted it, his first words were like "oh..it tastes like a toffee"...so initially I was about to name them as caramel almond rolls or butterscotch almond rolls but this "toffee" thing actually changed my mind and I named this beautiful sweet as Almond Toffee Rolls. They are very easy to make and require just a few pantry ingredients. So, if you are planning to make something unique for this festive season, do try them out. I am sure you are gonna love them. Let me tell you, they also
Read more

Farali Dahi ke Kebab | Vrat ke Dahi Kebab | Navratri Recipes

By -
Image
So soft, delectable and absolutely melt in mouth, Dahi ke Kebab are one of the most loved and popular vegetarian appetizers served in almost every North Indian restaurant. While, authentically these kebabs either have besan (gram flour) or bread crumbs for the binding, however, when craving for these kebabs during fasting, you can't have them because of them having these grains. So, just so that I could enjoy these heavenly goodies in fasting too, I tried creating a farali version of them by adding makhana (foxnut) and sabudana flours instead of besan or bread crumbs for the binding. Trust me, they came out absolutely mindblowing and super tasty. If you too are someone who likes to fast and enjoy the delectable stuff at the same time, then this recipe is absolutely a must try.....  Farali Dahi ke Kebab | Vrat ke Dahi Kebab | Navratri Recipes INGREDIENTS Hung Curd -  1 Cup Grated Paneer - 1/4 cup Sendha Namak - as per taste Kala Namak - as per taste Sugar - 1 to 2 tsp F
Read more

Burani Raita Recipe | Spiced, Garlic Flavored Yogurt

By -
Image
Burani Raita is a famous Indian accompaniment to spicy biryanis and pulaos. A Hyderabadi specialty, it uses some thick yogurt that is mixed with few pounded cloves of garlic and some basic spice powders like red chili and roasted cumin, which lend it that much-needed hint of spicy kick. Not to mention, when it comes to making the Burani Raita, it is no more than a five minutes process and makes for an ideal side dish to go along with any kind of rice preparation or even chapati & sabzi combination. Ideally, this utterly flavorful and aromatic raita only has to it, some pounded raw garlic, however, I have given it a slight twist by topping it with some fried garlic bits and some red chili oil for extra flavoring. This step is totally optional and you can skip it altogether by sticking to the traditional way of making it. So, not wasting any time further, lets move on to the recipe.... Burani Raita Recipe | Garlic Flavored Spiced Yogurt INGREDIENTS Thick y
Read more

Instant Moong Dal Idli Recipe | How to Make Instant Moong Dal Idli

By -
Image
Idli is one of the healthiest Indian breakfast options by far. These soft, pillowy and melt-in-mouth lentil cakes are traditionally made by fermenting rice and urad dal batter overnight; however, the entire process could be quite cumbersome and involves a little amount of planning ahead. Therefore, instant versions of idlis come very handy when you want to have something quick and yet wholesome and healthy in the breakfast . And especially when it comes to me, I am a big fan of instant recipes, be it instant sprouted moong dal dosa , instant rava & oats idli or instant dhokla , you would find me making these items very frequently as they are not only very quick to make and save you a hell lot of time in the kitchen but, at the same time are quite tasty as well as wholesome. Moong Dal Idli Recipe | How to Make Moong Dal Idli Talking about the instant moong dal idli , as I said it is a very quick and easy recipe and doesn't require an
Read more

Punjabi Kathal ki Sabzi | North Indian Dry Unripe Jackfruit Curry

By -
Image
Kathal , also known as Jackfruit is one of my favorite vegetables that can be found in Indian markets around July-August for a short period. The fibrous fruit with its shredded meaty texture makes for an apt substitute for non-vegetarians and you would be surprised to know kathal is often used for mock meat dishes in South East Asian countries. While this beautiful vegetable/fruit is quite delicious, there is only one negative factor to it; it's hard skin and an itchy sticky liquid that oozes out of it that makes cutting jackfruit a messy and difficult task. However, having said so, I'll share a foolproof trick to ease out the cutting process; just grease your hands and knife with generous quantity of mustard oil while skinning and cutting this fruit. Applying mustard oil will ensure you don't face any itchiness, thus, making the whole process a piece of cake. These days, already skinned and chopped jackfruit pieces are also available in the vegetable markets.
Read more