I love streusel cakes – the sweet crumbly topping on a not so sweet cake, is the perfect match for a nice cup of tea or coffee or can be enjoyed by itself as a snack. The story about how I found this recipe is pretty crazy and crazy seems to be the norm in my life these days! I had got a batch of Hodgson Hill Whole wheat baking mix sometime ago (2 years ago to be more precise. Talk about being absent-minded!) and had put it away to bake some healthful brownies, cakes and pies. The box has a set of great recipes on the back. Obviously, I never baked any of those and sometime last week I discovered the long forgotten box – only that its contents were way behind their expiry date! So, I tried doing my best to do the appropriate substitutions to make the flour for the streusel cake.
Also the original recipe made use of an egg and I never stock eggs at home. But with my son singing the “I am hungry…” song I decided to use apple puree as the egg substitute. It seems that the egg was only used for binding so this suited the purpose.
However I missed to add 1/3 cup if brown sugar in the streusel topping thanks to my little one who seemed to be all over the place looking for something to eat, but the results were still impressive. I followed the original recipe only making substitutions for the flour and eggs.
The result was a very moist and tender cake on the bottom and great tasty topping. Hope you enjoy it!
Recipe adapted from Hodgson Mill.
What you need for the cake
- 1 C All Purpose Flour
- 1 C Whole Wheat Flour. I used Aashirvaad atta
- 2 tbsp cold butter (2tbsp = 1/8C)
- 2 tbsp sugar
- 2/3 C + 2tbsp Cold Milk
- 3 tbsp Apple Puree – The original recipe called for 1 Egg
- 1/2 tsp Baking Soda
What you need for the Streusel Topping
- 2/3 C Brown Sugar
- 1/3 C All Purpose Flour
- 1/3 C Whole Wheat Flour
- 4 tbsp cold butter (4tbsp butter = 1/4C)
- 2 tsp ground Cinnamon
Please make sure the butter is absolutely cold and not room tmperature or melted. Also I used cold milk, because this way the tiny pieces of buter when cut into the flour won’t melt when you add the milk.
How it is done
- Pre-heat the oven to 375F and grease a round baking dish. I used a 9.5 inch aluminium dish
- Sieve the flours into a bowl, add the sugar and combine using a whisk
- Cut the butter into tiny pieces using a knife and cut it into the flour using a pasty cutter or a fork.
- The flour should now be crumbly. The consistency would be the same as sand and not fine like you would have for most cakes. There should be little pieces of butter present in the mix as this creates little air pockets which makes a nice fluffy cake which is perfect with a streusel topping. If sound of cutting in butter into flour seems like a heady task, you can refer to some videos on youtube. I found this to be to be helpful, though I used a pastry cutter
- Combine the apple puree and 2/3 C milk and gradually add to the flour mix till just combined. Again the cake flour would not resemble the dough that you would make for more traditional cakes. It would be bit like a mass of flour and not smooth or a consistency that would flow into a cake pan
Depending on the type of flour you use, you may need some extra milk. In my case, the cake mixture seemed a bit too dry down to the fact that i could see specks of the flour here and there. So I added 2 more table spoons of milk to make the mixture a bit more pliable
- Now, transfer the cake mixture to the pan and spread it gently using a spatula and set it aside
The Streusel Topping
- Combine all the ingredients listed for the streusel and combine using a fork or a pastry cutter until you get a crumbly mixture.
- Spread the crumbly mixture on top of the cake spread and pop the tray into the oven
- Bake the cake for about 25-30 minutes or until a wooden pick inserted into the cake comes clean. Mine was done in just about 30 minutes. So, my suggestion would be to check the cake after about 22 minutes.
Cool the cake before serving! It tastes great when it is still warm 🙂