Make Ahead

Streuseled French Apple Cake

November 26, 2012
0 Ratings
  • Serves 8
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

What You'll Need
  • Streusel Topping
  • 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
  • Apple Cake
  • 3/4 cup all-purpose flour
  • 3/4 teaspoon baking powder
  • Pinch 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
  1. Streusel Topping
  2. In a bowl combine flour and spices.
  3. Cut in cold butter with a fork or fingers until the mixture resembles course crumbs.
  4. Add in brown sugar and walnuts. Set aside.
  1. Apple Cake
  2. 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.
  3. Whisk flour, baking powder, and salt in a bowl.
  4. In a separate bowl beat the eggs until foamy.
  5. Add sugar and whisk to combine.
  6. Whisk in whiskey and vanilla.
  7. Whisk in half of the flour mixture followed by half of the melted butter. Repeat with remaining flour mixture and butter.
  8. Using a rubber spatula, folding in apple chunks.
  9. Pour batter into pan and even out with spatula.
  10. Sprinkle streusel on top of batter.
  11. Bake until golden brown and a toothpick inserted into the center of the cake comes out clean, 50-60 minutes.
  12. 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.
  13. Serve slightly warm or at room temperature with a dollop of freshly whipped cream.

See what other Food52ers are saying.

  • Sheela Prakash
    Sheela Prakash
  • paul1971
Sheela Prakash is a food and wine writer, recipe developer, and the author of Salad Seasons: Vegetable-Forward Dishes All Year and Mediterranean Every Day: Simple, Inspired Recipes for Feel-Good Food. Her writing and recipes can be found in numerous online and print publications, including Kitchn, Epicurious, Food52, Serious Eats, Tasting Table, The Splendid Table, Simply Recipes, Culture Cheese Magazine, Clean Plates, and Slow Food USA. She received her master's degree from the University of Gastronomic Sciences in Italy, holds Level 2 and Level 3 Awards in Wines from the Wine & Spirit Education Trust (WSET), graduated from New York University's Department of Nutrition and Food Studies, and is also a Registered Dietitian.

3 Reviews

paul1971 December 29, 2012
Thanks, I did,a very nice cake.
Sheela P. December 29, 2012
So sorry Paul, the recipe calls for 2 large eggs. Hopefully you can still make this for your really is delicious!
paul1971 December 29, 2012
Was going to make this for my birthday, but there no amount of eggs listed, probably one, but who knows, great proofreading Food52