Apple streusel cake (recipe)

This apple streusel cake is all about the streusel! i.e, the crumbly, nutty topping on top of the cake!

I had to fend off my friends from picking off all the streusel before desert time...it takes a lot of self control though, not gonna lie.

This cake is great as it can be served warm as a dessert with either custard or vanilla ice cream; or accompanied with coffee for a nice afternoon tea treat.

This recipe was given to me by a friend who actually used it to make muffins. Thanks Jodie!

Ingredients:
- 60g butter (at room temperature)
- 165g caster sugar
- 2 eggs
- 300mL sour cream
- 1 tsp vanilla extract
- 300g plain flour
- 1 tsp baking powder
- 1 tsp bicarbonate of soda
- 2-3 apples, diced

Streusal topping
- 80g pecans or any other nut, coarsely chopped
- 75g plain flour
- 100g dark brown sugar
- 75g melted butter
- 1 tsp ground cinnamon

Method:
1. Preheat oven to 180 degrees or 160 degrees fan forced. Grease and line base and sides of a 20cm round cake tin (or muffin tray)
2. Make the streusal topping by combining all ingredients in a bowl and mixing with a fork. Set aside
3. Cream together butter and sugar in a large mixing bowl with an electric beater
4. Add the eggs one at a time until well combined
5. Slowly add the sour cream and vanilla extract, beating on a low speed
6. Next, sift the flour, baking powder, bicarbonate of soda and salt onto the the creamed mixture and gently fold until just combined.
7. Spoon mixture into prepared tin. Press diced apples into the mixture and then sprinkle the streusal topping all over. Bake for 1 hour - 1 hour and 20 minutes. (Shorter baking time for muffins). Cake will be ready when a wooden skewer is inserted and comes out clean

Feel free to substitute apples for pears, peaches, or whatever is in season.