81 g Tree Top Apple Sauce
256 g all-purpose flour
4l.60 g baking powder
4l.60 g baking Soda
111 g butter, softened
100 g sugar
150 g egg
2.10 g vanilla
37 g Tree Top Apple Juice
60 g powdered sugar
46 g Tree Top Low Moisture Tenderized Apple Dices
39.50 g Tree Top Apple Juice Concentrate (reconstituted with 197.50 g water)
220 g light brown sugar
99 g almonds, pecans or walnuts, sliced (optional)
32 g all-purpose flour
4.60 g cinnamon
43 g butter, melted
Preheat oven to 350 F. Grease and flour a 9 or 10-inch tube pan.
Rehydrate apples in reconstituted apple juice concentrate for at least 5
minutes. Drain well.
To prepare streusel, in a medium bowl, combine brown sugar, apples
(well drained), almonds, flour and cinnamon. Stir in melted butter. Set
In a medium bowl, combine flour, baking powder and baking soda. Mix well.
In a large bowl, using an electric mixer set on medium speed, beat
butter and sugar until light and fluffy. Add eggs, one at a time; beat
well after each addition. Add apple sauce and vanilla.
Set mixer to low. Beat flour mixture into egg mixture.
Spoon half of batter into tube pan. Sprinkle with half of streusel.
Spoon remaining batter over the streusel, spreading to make an even
layer. Swirl batter with a knife to create a marble pattern.
Bake for 15 minutes. Remove cake from oven; sprinkle top with remaining
streusel. Return cake to oven; bake until a toothpick inserted in
center comes out clean, about 30-35 minutes. Transfer to wire rack to
Combine powdered sugar with apple juice. Mix until smooth. Turn cake
out onto a serving plate; invert so streusel is on top. Drizzle glaze