My mother used to make this cake for breakfast sometimes. My mom, bless her heart, would insist that we have breakfast every morning. Sometimes, it would be a very healthy bowl of oatmeal or cream of wheat. She did an incredible job switching it up and getting us fed before going to work herself. Sometimes, she would give up the fight for a healthy start, and make this cake! Oh man, did I love those days!
I’m making this cake because I have apples! They are Cortland apples from the tree I planted in our front yard three years ago.
I chose that variety because they are good to eat as well as to cook with. Hopefully, this is the start of increasing harvests from here on out. For now, I’m enjoying what this tree has provided for us. (I wouldn’t want the tree to think I’m ungrateful). My mother would regularly prep the night before, which was how she got this out of the oven and cooled enough to eat before we left for school. That, and getting up at 5 am.
- 3/4 cup brown sugar, firmly packed
- 1/3 cup oil
- 1 egg, slightly beaten
- 1 teaspoon vanilla
- 1 1/2 cups flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 cups apple, peeled & chopped
- 1 cup buttermilk
- 1/2 cup brown sugar
- 1/2 cup chopped walnuts
- 1/2 teaspoon cinnamon
- 1/4 cup flour
- 2 Tbs chilled butter
Preheat oven to 325°.
Grease and flour a 9″ square pan.
You can make the topping in a processor if you like. Just put all the ingredients in there and pulse until it’s well mixed. Or, you can mix the flour, brown sugar, walnuts, and cinnamon in a bowl, then cut in the butter. Either way, set it aside when you’re done.
To make the cake, beat the egg well then add the oil, buttermilk, vanilla, brown sugar, and mix well. Combine flour, baking soda & salt. Lightly mix the wet mixture into the dry. Then, fold the apple slices into the batter. Less is more here, so take it easy.
Spread mixture into a greased, floured pan, and top with the streusel.
Bake cake at 325° for 45 to 50 minutes.