Kicking off my Fall desserts with this Sage Streusel Apple Cake. Baking an apple cake is obligatory in the fall. At least in my house. Every year I try to come up with a creative option. My secret weapon in my herb garden is my sage plant It’s so huge and prolific, that I should probably give it a name, like Fred. Additionally, it hangs around around until early December. It’s the gift that keeps on giving. Sage and apples go together like Fred and ginger. So I give you this lovely confection of tart, juicy apples baked in a crust and topped with sage-spiked streusel.
This ultimate fall flavor cake has four steps. Firstly, create the streusel. Secondly, make the crust and chill for 30 minutes. Thirdly, steam the apple slices in sugar water. Lastly, assemble and bake.
A Celebration of Autumn:
Indulging in a slice of Sage Streusel Apple Cake is like taking a bite out of autumn itself. This delectable dessert harmoniously combines the warmth of fresh sage-infused streusel with the tenderness of steamed apples. This Sage Streusel Apple Cake is a celebration of the fall season. The warm and cozy flavors encapsulate the essence of the fall season. As a result, it’s an ideal treat for gatherings with friends and family, or simply for enjoying a moment of comfort on your own.
Sage-Infused Streusel:
At the heart of this exceptional cake lies the sage-laced streusel. Sage, known for its earthy and aromatic qualities, adds a surprising twist to the classic streusel topping. furthermore, the gentle hint of sage perfectly complements the sweetness of the cake.
Steamed Apples:
The cake’s foundation is built upon a base of steamed apples. This innovative technique ensures that every morsel of apple is infused with moisture and tenderness. As you take your first forkful, the apples practically melt in your mouth, providing a burst of natural sweetness that perfectly contrasts the savory notes of the sage-infused streusel.
Texture and Taste:
The interplay between the crunchy, crumbly streusel and the soft, succulent apples creates a delightful texture that adds an extra layer of enjoyment to every bite. The contrast in textures, combined with the harmonious fusion of sage and apple, elevates this cake to an instant favorite.
Best friends for this Sage Streusel Apple Cake:
While the Sage Streusel Apple Cake is undeniably splendid on its own, it can also be enjoyed in various ways. Pair it with a scoop of vanilla ice cream for an indulgent dessert. Or accompany it with a warm cup of tea for a cozy afternoon treat.
The Sage Streusel Apple Cake’s innovative use of sage-infused streusel and steamed apples showcases a perfect marriage of flavors, textures, and creativity. As you savor each mouthful, you’ll discover that this cake is more than just a dessert – it’s an experience that encapsulates the charm of autumn in every forkful.
Sage Streusel Apple Cake
Ingredients
For the sage streusel:
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 1/3 cup sugar
- 6 tablespoons unsalted butter cut into pieces
- 2 tablespoons minced fresh sage
For the apple cake:
- 1+1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup plus 2 tablespoons sugar, divided
- 1 cup plus 2 tablespoons unsalted butter divided
- 1 egg lightly beaten
- 1.5 lbs. apples
- 1/3 cup water
Instructions
Make the sage streusel:
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Place all the ingredients in a mixing bowl.
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Use the dough hook of your mixer or your hands to knead the mixture into streusel.
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Cover the bowl and place in the fridge.
Make the Cake:
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In a separate bowl, whisk together the flour, baking powder, salt, and sugar.
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Cut the butter into pieces. Add to the dry ingredients along with the beaten egg and knead into a smooth dough.
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Cover the bowl with plastic cling film and place in the refrigerator for 30 minutes.
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Wash the apples and pat dry. Peel, core, and cut into quarters. Slice each apple quarter thinly lengthwise.
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In a large skillet, add the remaining 2 tablespoons sugar, and the 1/3 cup water. Bring the mixture to a boil, stirring frequently.
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Add the apple slices to the mixture. Gently stir to coat the apple slices.
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Cover the skillet, lower the heat, and steam the apples for 8-10 minutes.
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Use a slotted spoon to transfer the apple slices to a colander. Drain and set aside.
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Preheat the oven to 350 degrees F. Grease and flour an 8-inch spring form pan.
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Remove the crust dough from the refrigerator Press the cake dough into the pan, making sure the dough goes up the sides roughly 2 inches. The dough will be sticky. Wetting your hands will make this easier. You want a frame deep enough to hold the apple slices and the streusel.
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Gently transfer the steamed sugared apple slices to the prepared crust. Evenly distribute the sage streusel over the top.
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Bake for 30 minutes. Remove the cake from the oven and let cool for 10 minutes.
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Run a knife around the inside of the pan and pull the ring off.
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Gently run the knife under the cake and carefully slide it off the pan bottom onto a serving plate.
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Slice and serve warm (with vanilla ice cream if you prefer)
Like this Sage Streusel Apple Cake: Try some of these other Sage-Centric recipes:
Fried Potato Gouda Sage Tart
Corn Potato Sage Soup
Sage flower Almond Scones
