Tree Top


Honey Crisp Streusel Cake



221 g Tree Top Evaporated Honey Crisp Apple Slices

150 g plus 2 tbs. granulated sugar, divided

28.40 g lemon juice

2 g ground ginger

1 g ground nutmeg

1 g ground nutmeg

1 g ground nutmeg

192 g all-purpose flour

3 g salt

113 g butter

100 g eggs

2.50 g vanilla

183.70 g milk


43 g all-purpose flour

55 g brown sugar

28 g butter


33 g chopped pecans (optional)



Preheat oven to 350°F.  Spray a 9-inch springform pan with cooking spray.

To prepare streusel, combine flour and brown sugar in a food processor.  Add cold butter and mix until crumbly.  Mix in pecans.

For cake, combine apples, 26 g sugar, lemon juice, ginger and nutmeg in a large bowl.

Combine flour, baking powder and salt in a bowl.  Combine butter and remaining 150 g sugar; beat with electric mixer until well blended.  Add eggs, one at a time, beating well after each addition.  Beat in vanilla.  Add flour mixture and milk alternately, beginning and ending with flour mixture and mixing until just combined. 

Spread about two-thirds of the batter in prepared springform pan.  Arrange apple mixture on top.  Pour remaining batter over top; spread with a spatula.  Some fruit will not be covered.  Sprinkle with streusel.

Bake 55 minutes or until a tester inserted in middle comes out clean.  Let cool in pan on wire rack.  Sift powdered sugar over top before serving.

Serves 10.