STREUSEL KüCHEN

Streusel Küchen image

Provided by Kurt Gutenbrunner

Yield Makes 8 servings

Number Of Ingredients 19

Previous Next

Streusel
1 cup all purpose flour
2/3 cup (packed) golden brown sugar
1/3 cup chopped walnuts
1/4 teaspoon salt
6 tablespoons (3/4 stick) unsalted butter, melted
Cake
2 medium-size Golden Delicious apples, peeled, halved, cored, cut into 1/8-inch-thick slices
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 1/2 cups plus 2 tablespoons cake flour
1/3 cup cornstarch
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup plus 2 tablespoons unsalted butter (2 1/4 sticks), room temperature
2 cups powdered sugar
1 tablespoon finely grated lemon peel
1 vanilla bean, split lengthwise
3 large eggs plus 1 large egg yolk

Steps:

For streusel:
Mix first 4 ingredients in medium bowl. Add melted butter and stir with fork until moist clumps form. DO AHEAD Can be made 1 day ahead. Cover and chill.
For cake:
Position rack in center of oven and preheat to 325°F. Butter and flour 10-inch-diameter springform pan. Toss apple slices, cinnamon, and cloves in medium bowl. Sift flour, cornstarch, baking powder, and salt into another bowl. Combine butter, powdered sugar, and lemon peel in large bowl; scrape in seeds from vanilla bean.
Using electric mixer, beat butter mixture until well blended. Add eggs 1 at a time, beating until well blended after each addition; beat in egg yolk. Add flour mixture and beat just until blended. Spread batter evenly in prepared pan (cake layer will be thin). Slightly overlap apple slices atop batter in concentric circles. Sprinkle streusel evenly over apples (streusel will cover apples).
Bake cake until streusel topping is crisp and tester inserted into center of cake comes out clean, about 1 hour 20 minutes. Cool cake in pan on rack 15 minutes. Remove pan sides; cool to lukewarm. Serve lukewarm or at room temperature. DO AHEAD Can be made 1 day ahead. Cool completely. Wrap cake in foil and store at room temperature.