*Revised* Fresh Apple Cake with Cinnamon Walnut Streusel

NOTE:  This revised recipe includes previously omitted oil

Fresh Apple Cake with Cinnamon Walnut Streusel

NOTE:  This could be the very best fresh apple cake you have ever tasted.  One bite will have you hooked, especially the crunch of walnuts bathed in cinnamon sugar.  Yum!

 

1 (10-inch) metal Bundt pan

Cooking spray

 

3 cups Granny Smith apples, peeled and diced

1/2 cup water

1 tablespoon lemon juice

 

Streusel Filling

3/4 cup sugar

5 teaspoons cinnamon

1 cup walnuts, coarsely chopped and lightly toasted

 

3 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

 

2 cups sugar

2 teaspoons cinnamon

4 eggs

1 1/4 cups mild olive or canola oil

2 teaspoons vanilla

 

1/2 cup sour cream

 

1/2 cup dark raisins

 

Almond Glaze

1 cup powdered sugar

2 to 3 tablespoons milk

1/2 teaspoon almond extract

 

 

1. Preheat oven to 325-degrees.  Spray Bundt pan with cooking spray; set aside.  Place diced apples in water with lemon juice while preparing cake to preserve color.

 

2.  Prepare streusel filling by combining sugar, cinnamon and walnuts; set aside.  (Place walnuts on cookie sheet and toast in oven for 10 minutes until aromatic, stirring occasionally.)

 

3. In medium bowl, combine flour, baking powder, soda, and salt; set aside. 

 

4.  Next, combine sugar and cinnamon and place in mixing bowl of an electric mixer.  Add eggs, oil and vanilla, and beat until yellow and frothy.    Alternately, add the sour cream, beginning and ending with flour mixture.  Beat together until smooth.  Remove mixing bowl to counter, and fold in the raisins. 

 

5. Drain the apples, and fold into the cake batter.  Pour half the batter in bottom of Bundt pan and sprinkle about 1/2 of the streusel filling over the batter.  Using a butter knife, swirl the streusel into the batter.  Using a spatula, scrape the remaining batter over the streusel and repeat, using the rest of the streusel over the top.  Place pan in oven and bake for 1 1/2 hours.

 

6.  Test take with tooth pick for dryness.  Remove cake and let stand about 10 minutes.  Using butter knife, loosen cake all around pan and also around the middle stem.  Cake can easily be removed at this time; do not let cake stay in pan, or removal will be difficult. Pick cake up gently and flip over so streusel filling is right-side-up on cake.

 

7. Make the glaze by combining the powdered sugar, milk and almond extract.  Stir until smooth and when cake is cooled to slightly warm, drizzle the glaze over top and rim of cake.   Serve warm.  Makes 12 slices.

--
God Bless and have a great day.

Rosalie Fiorino Harpole

Fresh Apple Cake with Cinnamon Walnut Streusel

October 18, 2012

Fresh Apple Cake with Cinnamon Walnut Streusel

NOTE:  This could be the very best fresh apple cake you have ever tasted.  One bite will have you hooked, especially the crunch of walnuts bathed in cinnamon sugar.  Yum!

 

1 (10-inch) metal Bundt pan

Cooking spray

 

3 cups Granny Smith apples, peeled and diced

1/2 cup water

1 tablespoon lemon juice

 

Streusel Filling

2/3 cup sugar

5 teaspoons cinnamon

3/4 cup walnuts, coarsely chopped and lightly toasted

 

3 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

 

2 cups sugar

2 teaspoons cinnamon

4 eggs

2 teaspoons vanilla

 

1/2 cup sour cream

 1/2 cup dark raisons

 

Almond Glaze

1 cup powdered sugar

3 tablespoons milk

1/2 teaspoon almond extract

 

Whipped Cream

 

1. Preheat oven to 325-degrees.  Spray Bundt pan with cooking spray; set aside.  Place diced apples in water with lemon juice while preparing cake to preserve color.

 

2.  Prepare streusel filling by combining sugar, cinnamon and walnuts; set aside.  (Place walnuts on cookie sheet and toast in oven for 10 minutes until aromatic, stirring occasionally.)

 

3. In medium bowl, combine flour, baking powder, soda, and salt; set aside. 

 

4.  Next, combine sugar and cinnamon and place in mixing bowl of an electric mixer.  Add eggs and vanilla, and beat until yellow and frothy.    Alternately, add the sour cream, beginning and ending with flour mixture.  Beat together until smooth.  Remove mixing bowl to counter, and fold in the raisons. 

 

5. Drain the apples, and fold into the cake batter.  Pour half the batter in bottom of Bundt pan and sprinkle about 1/2 of the streusel filling over the batter.  Using a butter knife, swirl the streusel into the batter.  Using a spatula, scrape the remaining batter over the streusel and repeat, using the rest of the streusel over the top.  Place pan in oven and bake for 1 1/2 hours.

 

6.  Test take with tooth pic for dryness.  Remove cake and let stand about 10 minutes.  Using butter knife, loosen cake all around pan and also around the middle stem.  Let cake rest about 20 more minutes, then remove onto platter. Pick cake up gently and flip over so streusel filling is right-side-up on cake.

 

7. Make the glaze by combining the powdered sugar, milk and almond extract.  Stir until smooth and when cake is cooled to slightly warm, drizzle the glaze over top and rim of cake.   Serve warm and garnish with whipped cream if desired.  Makes 16 slices.

Newsletter - September 18, 2012 - O Taste and See

Newsletter - September 18, 2012 - O Taste and See

Greetings to all the great fans and friends of Rosalie Serving Cookbooks .  The other day I had a book signing at one of our St. Louis Barnes & Nobles, and as always I meet the sweetest people.  One of the highlights is when I get to give them a sample of two of their favorite cakes, Pineapple Upside Down Cake and the Cream of Coconut , both respectively right out of my cookbooks.   Many times they tell me they have hundreds of cookbooks, and by all means, they just couldn't  purchase another... until of course, they taste the cakes.

 

Now, just what is it about the "taste" that turns us all into little kids begging mom to leave some batter on the spoon?  To be truthful, it is why all of us are on planet earth instead of in the Garden of Eden.   And no matter how many times we make the same cake, pie, salad, or soup, the other person's taste better.    We humans are so funny!  So after the many tastes of cakes during my book signing, many books were sold, and I'm sure a lot of families had pineapple upside down cake last weekend.

 

This brings me to the memory of one of the greatest "tastes" I think I've ever had.  It was one of those cakes someone brought to work during the fall months last year...none other than the Fresh Apple Cake!  Because the experience was so pleasurable, I can still smell the cinnamon, taste the apples, crunch the nuts, and savor in the Almond Glaze topping.  One taste led to another and all of us reveled in the pure ecstasy of how wonderful the change of seasons can be. 

 

This cake alone has the power to usher us into the delights of the Fall season...cinnamon, mace, nutmeg, pumpkin pie, apple tarts, sweet potato casserole and on and on.  Everything changes in the Fall.  It's the crisp cool air that bites in the morning, and warms us just enough in the evening.  The change of wardrobe; what fun...we all head to the resale shops and turn in our used clothing for someone else's used clothing, and we couldn't be happier!   Mom's in the kitchen making warm savory soups and oatmeal cookies.  The kids are settled into their routine of home work and soccer practice, and dad is raking leaves.  Life is good...would you like a taste?

 

Be sure to make this yummy cake and try "falling up."   Get the book, Falling Up by Shel Silverstein and laugh with the kids in between bites.  

 

Love, Rosalie

 

--
God Bless and have a great day.

Rosalie Fiorino Harpole