Ingredients:
- 3 cups (450g) Granny Smith apples, peeled and diced
- 1 tbsp (15ml) lemon juice
- 1 tsp (2g) ground cinnamon
- ¼ tsp (0.5g) ground nutmeg
- 1 tbsp (8g) all-purpose flour
- ½ cup (115g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- 2 large eggs, room temperature
- 1 tsp (5ml) vanilla extract
- 1 ½ cups (190g) all-purpose flour
- 1 tsp (4g) baking powder
- ½ tsp (3g) salt
- ½ cup (120ml) whole milk, room temperature
- ½ cup (65g) all-purpose flour
- ½ cup (100g) brown sugar, packed
- 4 tbsp (55g) cold unsalted butter, cubed
Instructions:
- Preheat oven to 350°F (180°C). Grease a 9-inch springform pan with butter and line the bottom with a circle of parchment paper.
- In a medium bowl, toss the diced apples with lemon juice, cinnamon, nutmeg, and 1 tablespoon of flour until coated.
- Cream the softened butter and granulated sugar together until pale and fluffy (approximately 3 minutes). Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the milk, mixing only until just combined.
- Spread half of the batter into the prepared pan. Layer half of the seasoned apples on top, then pour the remaining batter over the apples and smooth the surface. Scatter the remaining apples across the top.
- Rub the streusel ingredients (flour, brown sugar, and cold butter) together with fingertips until crumbly, then sprinkle evenly over the cake surface.
- Bake for 45-50 minutes until a toothpick inserted in the center comes out clean and the top is deep golden brown.