I have been astounded by the number of requests I have received for this cake's recipe, served at the Back-to-School Tea on Tuesday morning. I will have to make it again, soon.
2 tbsp salted butter, cold
¼ cup AP flour
2 tbsp packed brown sugar
½ tsp cinnamon
¼ cup oats (quick or rolled)
1¾ cups AP flour
1 cup packed brown sugar
¾ cup oats (quick or rolled)
1 tbsp baking powder
½ tsp baking soda
1½ tsp cinnamon
¼ tsp nutmeg
¼ tsp salt
½ cup salted butter, softened
1 cup buttermilk*
1 large egg
1½ cups Granny Smith apples, chopped (about 2)
Make the streusel: in a medium bowl, briefly blend together the flour, sugar and cinnamon, then cut in the butter until crumbly (size of peas). Stir in oats. Set aside or keep in fridge if your kitchen is warm.
Preheat the oven to 350F. Liberally grease 9x9x2 pan with shortening. (Optional: line bottom and two sides with overhanging parchment strip for easy removal.)
In electric mixer bowl, stir together dry ingredients. Add butter, milk, and egg; beat on low for 30 seconds. Beat on medium for 2 minutes, scraping down the bowl a couple times. Fold in apples.
Spread batter in prepared pan, smoothing top with spoon/spatula. Sprinkle with streusel.
Bake 50 to 55 minutes, until golden brown and toothpick inserted in centre comes out clean. Cool in pan before lifting onto wire rack, or serve warm.
* If you do not have buttermilk on hand, substitute 1 tbsp lemon juice mixed with normal milk to equal 1 cup. Don’t worry if it looks lumpy: this is normal.