This is a recipe I saved from a magazine I had collected so long back that I don’t remember its origins. Over time I have made some adjustments to suit our taste, and sometimes to suit the ingredients I have on hand. I have made this apple cake more times than I can remember and it has never failed to elicit appreciation from the family and friends who have had it.
I usually make this cake with apples, but it tastes just as good if made with pears.
3/4 cup butter, softened
1 1/2 cups sugar
2 cups all-purpose flour
1 tsp garam masala powder
1 tsp cinnamon powder
1 tsp grated nutmeg
1 1/2 tsp baking soda
1 1/2 tsp baking powder
3/4 tsp salt
1/2 cup milk
1 1/4 cups peeled, cored and diced apples (loosely packed) mixed with1 tsp lemon juice
(about 2 apples, I have used Royal Gala/ Red Delicious)
2 tbsps all-purpose flour
1/4 cup oats
1/4 cup chopped walnuts
1/4 cup sugar
1/2 tsp cinnamon powder
1/2 tsp grated nutmeg
2 tbsp butter, softened (oil also works)
Cream the butter and sugar well. Gradually add the egg, and mix till well combined, scraping the sides of the bowl as well.
Sieve all the dry ingredients together and alternately add a little of this and the milk, mixing till all the ingredients and milk are finished. Now fold the apple pieces into the batter and scrape the batter into a greased and floured 9” cake tin.
The batter would be a little bit thicker than for some cakes, so do not be tempted to add a bit more milk to adjust the consistency. If you do, you will end up with a cake where the streusel sinks into the cake! This is experience talking. Of course, the cake would still taste as good.
Run the oats a couple of times in a mixer/grinder (do not powder) if you do not like to see the oats in the streusel. Mix this well, using your fingers, with all the ingredients for the streusel topping. Sprinkle this evenly over the cake batter.
Bake the cake at 180C for about 35 to 40 minutes. Cool in the tin for about 15 minutes, remove and cool on a rack. This recipe serves 4 to 6.
Slice and serve plain with coffee or tea. This cake makes for a light dessert if served with a dollop of sour cream, or lightly sweetened whipped cream, or even with a scoop of vanilla ice-cream.