Apple Berry Streusel Cake
1x 9 x 5-inch (2 L) loaf cake
(12 to 16 slices)
About this Recipe
Recipe from Baking Day with Anna Olson
Appetite by Random House, 2020
A buttery cake dotted with fruit makes a lovely gift to bring to a weekend host, to serve when a good friend you haven’t seen in ages comes by for a visit or to thank a teacher.
- ½ cup (75 g) all-purpose flour
- 2 Tbsp (25 g) granulated sugar
- 2 Tbsp (25 g) packed light brown sugar
- 2 tsp ground cinnamon
- ¼ cup (60 g) cool unsalted butter, cut in pieces
NOTES: For a cake that can be presented on a platter and cut in wedges to serve, perhaps with a dollop of whipped cream, prepare the same recipe and bake it in a 9-inch (23 cm) round springform pan—only bake it for about 10 minutes less.
- ½ cup (115 g) unsalted butter, room temperature
- 1 cup (200 g) granulated sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 2 cups (300 g) all-purpose flour
- 1 tsp baking powder
- ½ tsp ground nutmeg
- ½ tsp fine salt
- 1 cup (125 mL) 1% or 2% milk
- 1 cup peeled and diced apple (about 1 medium apple)
- 1 cup (110 g) fresh or frozen cranberries or 1 cup (125 g) raspberries
Step by Step Instructions
Preheat the oven to 350°F (180°C). Grease a 9 × 5-inch (2 L) loaf pan and line the long sides with a piece of parchment that hangs over the top of the pan.
For the streusel, combine the flour, granulated sugar, brown sugar and cinnamon in a small bowl. Add the butter and cut it in using two butter knives or a pastry blender until it resembles a rough crumb texture. Set aside.
For the cake, cream the butter and sugar by hand until well blended (it will not be smooth or fluffy). Add the eggs one at a time, beating well after each addition. Stir in the vanilla.
In a separate bowl, sift the flour, baking powder, nutmeg and salt. Add half of the dry ingredients to the butter mixture and stir to blend. Stir in the milk, followed by the remaining dry mixture, stirring gently until smooth. Stir in the apples and berries and scrape this batter into the pan, spreading to level. Top the batter with the streusel and bake for about 75 minutes, until a tester inserted in the centre of the cake comes out clean.
Cool the cake in its pan on a cooling rack for 20 minutes, then use the parchment edges to lift the cake out of the pan onto the rack to cool completely before slicing. The cake will keep, well wrapped, at room temperature for up to 3 days, or can be frozen for up to 3 months.