I made this crowd-pleasing cake over the weekend – super easy and delicious! I didn’t manage to get a picture before people dove in.

Makes one 9×13 inch cake.

Streusel Topping

½ cup granulated white sugar
3 tbsp. flour
1 ½ tsp. ground cinnamon
3 tbsp. cold unsalted butter, cut into pieces
¾ cup coarsely chopped almonds or pecans (optional – I omitted them)

1. In a bowl, combine the sugar, flour, and cinnamon. Blend with a pastry blender until the mixture forms small crumbs.

2. Stir in the nuts, if using. Refrigerate topping while making the batter.


Butter or cooking spray for the pan
2 ½ cups all purpose flour
1 tsp. baking powder
1 tsp. baking soda
2 tsp. ground cinnamon
¾ tsp. salt
1 cup (2 sticks) unsalted butter, at room temperature
1 cup granulated white sugar
½ cup dark brown sugar
2 eggs
2 tsp. vanilla extract
1 cup buttermilk or 6 ounces plain yogurt in a measuring cup with enough milk to make 1 cup
3 large baking apples, peeled, cored, and cut into ½-inch dice (I used Cortland apples) 

1. Preheat oven at 350 degrees. Butter a 9-by-13-inch baking pan.

2. In a bowl, combine the flour, baking powder, baking soda, cinnamon, and salt. Whisk to blend them.

3. In an electric mixer, beat the butter until soft. Add both sugars and beat until fluffy. Beat in the eggs, one at a time, followed by the vanilla.

4. With the mixer set on its lowest speed, beat in the flour mixture alternately with the buttermilk or yogurt mixture, beginning and ending with flour.

5. Remove the mixer bowl from the stand. Fold in the apples just until blended. Transfer the batter to the pan, distributing evenly. Smooth the top with a spatula.

6. Scatter the topping over the cake in an even layer.

7. Bake the cake for 45 to 50 minutes or until a skewer inserted into the cake comes out clean. Let cool. Serve warm, cut into squares, maybe with a scoop of vanilla ice cream.

via The Boston Globe