Double Layered Apple-Hazelnut Streusel Cake

This cake is for apple lovers.  Apples are in the cake and heavily in the streusel topping.  Add some hazelnuts to the streusel and it is special already.

The streusel came from the Joy of Baking website and the cake is adapted from a cookbook distributed by an organization called Amit.

                                                           Streusel

 Peel five Rome apples and slice.  Cover with 2 tablespoons sugar, a teaspoon cinnamon, and one tablespoon lemon juice, combined.  Set aside.  One apple will be used for the topping.  Four will be used with the batter.

cake batter

1 1/4  cups sugar

3 eggbeaters

1 teaspoon vanilla extract

1/2 teaspoon almond extract

2 cups gluten free flour mix or 2 cups all purpose flour

1 cup oil

1 teaspoon xanathan gum for gluten free cake

 2 teaspoons baking powder 

 1/2 teaspoon baking soda

1/4 cup orange juice

streusel  - Combine apple slices from one apple,   1/4 to 1/2 cup coarsely chopped hazelnuts, 1/2 cup gluten free flour (all purpose), 1 teaspoon cinnamon, 1/8 teaspoon salt and 3 tablespoons canola oil.  Set aside.

 

Preheat oven to 350 degrees.

A 9×13 pan is called for but I used a 9 inch square because of the extra layer. Set aside greased pan.

Sliced apples (4) should be covered, immediately after being sliced with a combination of sugar, cinnamon and lemon juice.

 

  Combine sugar, eggs, vanila extract, almond extract in a large bowl.

 In another bowl, combine flour,  oil, baking powder, baking soda, xanthan gum for gluten free, and orange juice.   Mix until blended.  Add to wet ingredients and using mixer, beat until well blended but not over-blended.

 Pour batter over the apple slices.  Spread to cover evenly.

 

  Add remaining sliced apples to streusel.  Spoon streusel on top of batter, spreading evenly. 

 Combine another 1/4 cup of sugar and cinnamon and sprinkle on top.

Bake for one hour at 35o degrees.  Check after a half hour to make sure it is not browning too quickly.   Continue to check every ten minutes.  Cover it with a piece of aluminum foil if it has browned.  Bake until a toothpick comes out dry.  Mine browned before I checked it.  You should benefit from my poor timing.

 Eat and enjoy.