Streusel Apple Pie Cake
A crumble-topped butter pastry torte-like cake with a center layer of tender and juicy, cinnamon apple slices.
2 cups all-purpose flour
1 cup light-brown sugar, firmly packed
2 teaspoons ground cinnamon - divided use
1 cup butter
2 tablespoons granulated sugar
10 to 12 tart green apples, peeled and thinly sliced
2 tablespoons fresh lemon juice
- In a large bowl, combine flour, brown sugar, and 1 teaspoon cinnamon. Cut butter into the flour mixture using a pastry cutter until mixture resembles the texture of tiny split peas. Press two-thirds of the crumb mixture into the bottom and 1-inch up the sides of a 9-inch springform pan.
- Preheat the oven to 350°F (175°C).
- In a small bowl, combine the 2 tablespoons granulated sugar and remaining 1 teaspoon cinnamon, mixing well.
- Place apple slices in a large bowl; sprinkle with lemon juice and toss with the sugar/cinnamon mixture to coat well.
- Pile the apples high onto the pressed crust (apples will shrink considerably during baking). Sprinkle the remaining crumb mixture over the apples.
- Place pan on an aluminum foil–lined baking sheet, and bake for about 1 hour and 15 minutes or until nicely browned and apples are tender.
- Remove from oven and immediately run a knife around the edge of the pan to loosen, then cool completely in the pan on a wire rack before serving.
Makes 6 to 8 servings.
Note: Recipe can be halved and baked in a 9-inch deep dish pie plate. Baking time is the same.