Author Notes: Inspired by Marie-Hélène famous custardy apple cake in Around My French Table by Dorie Greenspan, I wanted a cake that was a bit more American and a bit more decadent. How did I turn a French cake into an American abomination? Why I added whiskey and a streusel topping of course. One bite and I am pretty sure even the French would approve. - Sheela Prakash
- 1/2 cup all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 3 tablespoons cold, unsalted butter, cut into cubes
- 1/4 cup brown sugar, packed
- 1/4 cup chopped and toasted walnuts
- In a bowl combine flour and spices.
- Cut in cold butter with a fork or fingers until the mixture resembles course crumbs.
- Add in brown sugar and walnuts. Set aside.
- 3/4 cups all-purpose flour
- 3/4 teaspoons baking powder
- pinches salt
- 4 large apples, peeled, cored and cut into chunks
- 1/2 cup sugar
- 3 tablespoons honey whiskey (or whiskey of choice)
- 1/2 teaspoon vanilla extract
- 8 tablespoons unsalted butter, melted
- Preheat over to 350 degrees F. Spray an 8-inch springform pan with non-stick spray and place on a baking sheet lined with parchment paper.
- Whisk flour, baking powder, and salt in a bowl.
- In a separate bowl beat the eggs until foamy.
- Add sugar and whisk to combine.
- Whisk in whiskey and vanilla.
- Whisk in half of the flour mixture followed by half of the melted butter. Repeat with remaining flour mixture and butter.
- Using a rubber spatula, folding in apple chunks.
- Pour batter into pan and even out with spatula.
- Sprinkle streusel on top of batter.
- Bake until golden brown and a toothpick inserted into the center of the cake comes out clean, 50-60 minutes.
- Let cool on a wire rack for 5-10 minutes. Run a knife around the edges of the cake and remove the sides of the springform pan.
- Serve slightly warm or at room temperature with a dollop of freshly whipped cream.