Apple Streusel Cake

Happy Thanksgiving! First off, I want to comment on how crazy the weather has been in Seattle this week. Record rainfall then blue skies, hail and lightening. And it is really cold. Usually it is just grey and drizzling. Anyway, I am looking forward to having Thanksgiving dinner with Cory and my dear friend Sarah and her husband. I know my mother will be sad that I won't be home this year but all three of her children will be back in a couple of weeks for early Christmas and I know she is excited about that.

This is not specifically a Thanksgiving recipe, but I think anything with apples and cinnamon is appropriate in the Fall and it is tasty and easy. It would be a good substitute for apple pie if you're worried about making a perfect pie crust. I am making pumpkin pie for dinner tomorrow and I take pie crust making very seriously.
This will be the second year in a row I'm not having turkey for Thanksgiving. Last year we had mussels, duck and elk (trying to be authentic to what the Pilgrims would actually have eaten). This year we're going to have rack of lamb, which sounds so delicious. I do miss the chestnut stuffing though. Whatever you do for Thanksgiving this year I hope you have a wonderful day with people you love.

Apple Streusel Cake

1 1/2 cups self-rising flour (or 1 1/2 cups all-purpose flour + 2 tsps baking powder + 1/2 tsp salt)
1 tsp baking powder
1/2 cup butter, softened
1/2 cup sugar
2 eggs, beaten
1 to 2 tbsps milk
1 cup self-rising flour
1 tsp cinnamon
6 tbsps butter
1/3 cup granulated sugar
1 lb Granny Smith apples
a little lemon juice
powdered sugar to finish
1. For the topping: sift flour and cinnamon into a bowl. Cut in the butter until mixture resembles coarse crumbs. Stir in granulated sugar; set aside.
2. Peel, core and thinly slice apples. Toss in a little lemon juice.
3. For the cake: Sift flour and baking powder into another bowl. Add butter, sugar and eggs. Beat well until mixture is smooth. Add just enough milk to make a good consistency.
4. Grease a 9-inch springform pan. Spoon batter into prepared pan. Cover with apple slices and sprinkle with streusel topping. Bake 1 hour, until firm to the touch and golden-brown.
5. Cool in pan before opening sides. Dust with powdered sugar.
From The Book of Afternoon Tea by Lesley Mackley

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  1. I didn't think of it at the time, but this does really remind me of the kinds of cakes we got in Germany. I was just trying to describe to someone the flat we stayed in there. It is funny some of the stuff I don't remember by the house I remember perfectly.