Ingredients:

  • 1/2 cup (60 g) All-Purpose Flour, sifted (for streusel)
  • 1/4 cup (50 g) Light Brown Sugar, packed (for streusel)
  • 1/2 tsp (2.5 ml) Ground Cinnamon (for streusel)
  • 4 Tbsp (56 g) Unsalted Butter, cold and cubed (for streusel)
  • 3 medium (approx. 450 g) Tart Apples (e.g., Bramley, Granny Smith), peeled, cored, and diced
  • 1 Tbsp (15 ml) Lemon Juice
  • 1 Tbsp (15 g) Granulated Sugar (for filling)
  • 1/4 tsp (1.25 ml) Ground Cinnamon (for filling)
  • 1 3/4 cups (220 g) All-Purpose Flour, sifted (for batter)
  • 1/2 cup (100 g) Granulated Sugar (for batter)
  • 1/2 cup (110 g) Light Brown Sugar, packed (for batter)
  • 2 tsp (10 g) Baking Powder
  • 1/2 tsp (2.5 g) Fine Sea Salt
  • 1 tsp (5 ml) Ground Cinnamon (for batter)
  • 1/2 tsp (2.5 ml) Ground Nutmeg
  • 1/2 cup (118 ml) Neutral Oil (e.g., Sunflower, Canola)
  • 2 Large Eggs, room temperature
  • 1/2 cup (120 ml) Buttermilk, room temperature
  • 1 tsp (5 ml) Vanilla Extract

Instructions:

  1. Prep the Oven and Pan: Preheat oven to 350°F (175°C). Grease and line the bottom and sides of a 9-inch springform pan with parchment paper.
  2. Prepare the Streusel: In a small bowl, combine streusel flour, brown sugar, and cinnamon. Cut in the cold butter using your fingertips or a pastry blender until the mixture resembles coarse sand. Refrigerate to keep cold.
  3. Prepare the Apples: Combine the diced apples with lemon juice, sugar, and cinnamon. Set aside.
  4. Combine Dry Ingredients: Whisk together all dry cake batter ingredients (flour, sugars, baking powder, salt, cinnamon, nutmeg) in a large bowl. Create a well in the centre.
  5. Combine Wet Ingredients: In a separate medium bowl, whisk together the oil, eggs, buttermilk, and vanilla extract until fully incorporated.
  6. Mix the Batter: Pour the wet ingredients into the dry well. Gently fold them together with a spatula until just combined. Stop mixing the second you no longer see streaks of dry flour.
  7. Assemble the Cake: Spoon half of the cake batter into the prepared pan and spread evenly. Top with two-thirds of the spiced apple mixture. Carefully spoon the remaining batter over the apples and gently spread to cover most of the fruit. Scatter the remaining apples over the top.
  8. Add Topping and Bake: Take the chilled streusel and crumble it evenly over the top layer of apples and batter. Bake for 50–60 minutes, or until a skewer inserted into the centre comes out with just a few moist crumbs attached (200–205°F internal temperature).
  9. Cool: Let the cake cool in the pan for 15 minutes before releasing the springform sides. Transfer the cake to a wire rack to cool completely before slicing.