This simple recipe is much tastier than its ingredient list might suggest: moist and perfectly balanced in sweetness and crunch. I have adapted it from a similar recipe on cooks.com, using a streusel I prefer, more cinnamon, fresh nutmeg and Demerara sugar in the dough. You could substitute any fresh, not-too-juicy fruit for the apples: pears, pitted cherries, etc. This lovely little cake will cut into 9 pieces but I can guarantee you everyone will want more than one.
Preheat oven to 350°F/175°C.
Peel, core and coarsely chop 1 large apple, set aside.
Grease a 9x9" cake pan.
Ingredients:
For the cake:
1 cup flour
1/2 tsp. baking powder (Backpulver)
1/2 tsp. baking soda (Natron)
1/4 tsp. salt
generous 1/2 tsp. cinnamon
1/4 tsp. pre-ground nutmeg or several grinds fresh nutmeg
Stir together in medium bowl and set aside.
In a smaller bowl, whisk together:
1/2 cup sugar (I used Demerara)
1 egg
1/4 cup oil (not olive)
1/2 tsp. vanilla or 1/2 pkt Vanillezucker
1/2 cup sour cream
How to make it:
Add the wet to the dry mixture and stir just until combined.
Spoon into the pan, spread evenly and top evenly with the apples.
Crumble Streusel Topping over this mixture:
2 TBS butter, cut into small bits
2 TBS flour
1/4 cup chopped walnuts
1/4 tsp cinnamon
Pinch salt
Work all these ingredients together with your fingertips in a small bowl until it's crumbly.
Spread evenly over apples in pan and bake for 25-35 minutes, depending on your oven, or until cake is done and topping is lightly browned.
Best served warm or at room temperature, same day as baked.
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