Apple Streusel Cake
- 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 aside.
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 cool completely.
Combine powdered sugar with apple juice. Mix until smooth. Turn cake out onto a serving plate; invert so streusel is on top. Drizzle glaze over cake.