This cake is great for brunch on a lazy Sunday morning because it stays
flavourful and moist if you bake it a day ahead. Granny Smith apples are tart,
so they don’t make the cake overly sweet.
HANDS-ON TIME
25 minutes
TOTAL TIME
2½ hours
MAKES
9 servings
Ingredients:
- Cinnamon Streusel:
- ¾ cup all-purpose flour
- ⅓ cup unsalted butter, melted
- ¼ cup each packed brown sugar and granulated sugar
- 2 tsp cinnamon
- Apple Filling:
- 2¾ cups thinly sliced peeled Granny Smith apples (2 or 3)
- 1 tbsp granulated sugar
- 1 tbsp all-purpose flour
- Cake Batter:
- 2¼ cups all-purpose flour
- 1 cup granulated sugar
- 2½ tsp baking powder
- ¼ tsp cinnamon
- ¼ tsp salt
- 2 eggs
- 1 cup milk
- ½ cup sour cream
- ½ cup unsalted butter, melted
- ½ tsp vanilla
Directions:
- Cinnamon Streusel:
- Stir together flour, butter, brown sugar, granulated sugar and cinnamon until mixture resembles fine crumbs; set aside.
- Apple Filling:
- Toss together apples, sugar and flour; set aside.
- Cake Batter:
- In large bowl, whisk together flour, sugar, baking powder, cinnamon and salt.
- Whisk together eggs, milk, sour cream, butter and vanilla; stir into flour mixture until smooth.
- Assembly:
- Spread half of the batter in parchment paper–lined 9-inch (2.5 L) square cake pan.
- Arrange filling over batter.
- Pour remaining batter over top, spreading evenly to edges of pan; smooth top.
- Sprinkle with streusel.
- Bake in 350°F (180°C) oven until golden and cake tester inserted in centre comes out clean, about 1 hour.
- Let cool in pan on rack.
Nutritional Information, Per Serving:
- About 510 cal, 7 g pro, 21 g total fat (13 g sat. fat), 75 g carb, 2 g fibre, 94 mg chol, 184 mg sodium, 180 mg potassium.
- % RDI: 10% calcium, 18% iron, 19% vit A, 2% vit C, 43% folate.
