I Love Country Streusel Cake

Valerie had a small cook book with mostly assemble-it-type recipes, but I found a couple that were completely from scratch and I tried them out. The streusel cake is awesome. Of course I changed up the recipe a little. Last night I added some sour creme. It was great this morning with chai. In the past I have had bad luck with streusel topping. I had no problems with this one.

Country Apple Streusel Cake

Topping

3/4 c. whole wheat flour

1/2 c. brown sugar

1/2 tsp. cinnamon

nutmeg

cardamom

1/2 c. cold butter

Cake

1 1/2 c. whole wheat flour

1 1/2 c. all purpose flour

1 1/2 c. sugar

3 tsp. baking powder

1 tsp. salt

cinnamon

nutmeg

cardamom

allspice

1 1/4 c. milk

3/4 c. softened butter

1 1/2 tsp. vanilla

3 eggs

4 c. very thinly sliced apples (I used pears last night).

1. Preheat oven to 350 degrees.

2. Spray 13x9 inch pan with Pam.

3. Mix topping ingredients with a pastry cutter.

4. Beat all cake ingredients except apples for 3 mins.

5. Spread cake batter into pan.

6. Arrange apple (or pear) slices over batter. --I think two layers of very thin slices works well.

7. Sprinkle topping over fruit.

8. Bake 55-60 minutes or until tester comes out clean.

This cake should be refrigerated because it is very moist and will spoil if left out.