Apple-Hazelnut Cake with Cinnamon–Hazelnut Streusel For All Your Problems

Streusel is such a funny word. Stroosil.

No, stop it. Quit making a fool of yourself.

Yes, I’m done having a conversation with myself

cake

Anyway, my very apt title perfectly sums up everything this cake will do for you. Basically it solves problems.

I made this a say before my psychology assignment was due. My whole day went a little like this:

Me: Oh look!  I have three hundred thousand pages to write

My Brain: great lets bake a cake.

Me: okay

 

(three hours later)

My Brain: wow great cake Amani. You’re so talented

Me: wow I have so much to do. So, I’ll just lie on the floor for a few hours and do nothing

Brain: and eat cake

Me: and eat cake.

 

The next day, my assignment was magically complete and pigs began to fly.

The end.

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No, but you should make this cake.

And do all your work.

 

Apple-Hazelnut Cake with Cinnamon–Hazelnut Streusel

 

Ingredients:
3-4 apples peeled and cubed

1 tsp ground cinnamon

100g butter, softened
1 cup / 200g sugar, plus a little more for sprinkling
1 tsp vanilla extract
3 eggs
200g flour
2 tsp baking powder
1/4 cup  milk

¼ cup chopped, lightly toasted hazelnuts

 

For the streusel:

½ cup oats

2 tbsp hazelnuts, toasted

½ tsp ground cinnamon

4 tbsp cold butter

1 tbsp flour

1 tsp milk

 

The cake:

  1. Preheat      the oven to 375ºF/190ºC. Grease and flour a baking pan.
  2. In a bowl,      using a stand mixer or an electric mixer, beat together the butter, sugar      and vanilla, followed by the egg. Mixing them in one at a time, until the      mixture is soft and fluffy.
  3. Whisk      together the flour and baking powder and fold it into the egg and butter      mixture. Finally, stir in the milk and form a batter.
  4. Fold in      the apples and hazelnuts.
  5. Pour into      the prepared tin
  6. Top with      streusel and bake for 30-40  minutes      or till a skewer inserted through the center comes out clean.

The streusel:

Put everything except the milk and butter in the bowl. Now add the butter and work through it till only pea sized lumps remain. Add the milk ONLY if needed.

DIY CARAMEL + CHOCOLATE POP TARTS

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Homemade pop tarts? Whaaaaat?

I knowwwwwww?!?
How great is this?
The best part? It doesn’t need any “high fructose corn syrup” or “ultra-super-duper-chemically stuff” because uh, hello,they’re homemade. Oh and the chances of you having that stuff lying around in your house are probably verrrryyyy bleak.

So this is totally breakfast food( for people like me, who are constantly looking for an excuse to eat dessert for breakfast) but if you want to make this a little healthier, feel free to swap out the caramel for apples or something.

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Just don’t tell me.

Oh and make sure that use good quality chocolate chips and caramel. For best results, MAKE YOUR OWN! ( caramel, that is. I’m assuming that not all if us live on a cocoa farm).
But if you do, that’s cool too.

DIY CARAMEL+ CHOCOLATE POP TARTS.
Fo’ the dough:

2 cups all-purpose flour
1 tablespoon sugar
1 cup (2 sticks) of salted butter, cut into chunks.
1 large egg
2 tablespoons milk

The filling:
1/2 cup of good quality chocolate, cut into chunks
1/3 cup of homemade caramel

Make the dough: Whisk together the flour and sugar.Work in the butter with your fingers, squeezing bits between your fingers and till tiny little lumps of butter are still visible, and the mixture holds together when you squeeze it. Whisk the egg and milk together and pour it into the dough to form a smooth, elastic dough. Refrigerate for upto a week or follow the recipe below ASAP!

Now, make a ball.

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Cut it into half.
Either reserve half the dough( like I did) for baking another time or use it all up to make a ton of tasty pop tarts.( Not really. You’ll get a couple if you use up all the dough)
Roll it into a pretty thin rectangle( about 1/8 th inch thick) and cut out even sized
rectangles.

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Ignore the un-evenness if my rectangles. We can fix that later. Just make sure that the dough is rolled thin.

Fill it up!

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Top with another rectangle and press the edges down together with the back if a fork( slightly wet it first). Poke holes all over the top of the pastry with that fork.
Brush with egg wash (1 beaten egg + 1 tbsp of water).
Bake in a preheated oven for 15 minutes at 150 C or till golden brown.
EAT.

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So if you save that dough? LOOK WHAT HAPPENS WHEN YOU FILL IT WITH APPLES!!
It becomes ridic tasty, that’s what.