October is almost over. It’s time for a new “Bake Together – The Baking Surprise”! Many of you probably expect something for Halloween today but unfortunately, I do not have anything bloody for you today. Sorry! Just a delicious Apple Pecan & Cranberry Streusel Cake. Nothin’ overly fancy. If you want it to be Halloween-themed you could pour some red fruit sauce on top and stick a few knives into it… but the cake is actually fine as it is here :P
If you’re looking for something “Halloweeny” today, you should just stop by here. My Halloween section on the blog got some new additions this week – delicious chocolate cupcakes with “plant-based topping” and some fresh cookies for your next Halloween party. Well… all I got today is a delicious good looking streusel cake. Probably perfect for any other day of the year that is not Halloween ;P
If you’ve been here on the blog before you might know the “Bake Together”. Andrea from Zimtkeks & Apfeltarte and I are baking once a month “together” (we live actually far from each other) and surprise each other with the results. Each month a new topic and this month it’s all about “apples and nuts”. Well… you can see the result here. My take on the topic. I think very suitable for fall and winter. And it has apples and nuts innit ;P
The “apples and nuts” topic we’ve chosen this time can result in many different bakes, theoretically. The combination is quite popular for bakes. I guess I could come up with 10 different recipes right away – so a match is not very likely this time. Too many options ;)
Anyway. The cake can be adapted quite easily if you are not a fan of pecans, for example. Many types of nuts work here as well – almonds, walnuts, or hazelnuts should all give you a nice result. Same for the cranberries. If you’re not liking them, you can replace them with raisins, for example, or maybe some dried cherries. Both would also work well with nuts, the streusel, and everything else ;) You’re the master of the cake, so you decide what you use! Right?! ;)
Well… if you look at the recipe you might notice that I mention that you can use xylitol instead of regular sugar. I do that on every recipe lately where those two can be replaced with each other easily. So in case you want to switch and bake sugar-free or sugar-reduced or the other way round if sugar is the alternative – feel free to switch. The results are always quite similar… apart from the fact that xylitol does not raise your blood sugar and also has fewer calories. Just saying ;)
INGREDIENTS / ZUTATEN
1/2 cup (65g) spelt flour
1/4 cup (50g) brown sugar (or xylitol)
1/2 tsp. ground cinnamon
1/4 cup (60g) butter, cold
1 oz. (30g) wholemeal rolled oats
1 oz. (30g) pecans, chopped
For the batter:
1/4 cup (60g) butter, softened
1/2 cup (100g) brown sugar (or xylitol)
1 large egg
5.3 oz. (150g) Greek yogurt
1 tsp. vanilla extract
1 cup (130g) spelt flour
1/2 tsp. baking powder
1/2 tsp. ground cinnamon
1 pinch of salt
2-3 medium apples, diced
1 oz. (30g) pecans, chopped
1 oz. (30g) dried cranberries, chopped
For the cream cheese layer:
10.6 oz. (300g) cream cheese
3 tbsp. sugar (or xylitol)
1 tsp. vanilla extract
65g Dinkelmehl (Type 630)
50g brauner Zucker (oder Xylit)
1/2 TL Zimt, gemahlen
60g kalte Butter
30g Vollkorn Haferflocken
30g Pekannüsse, gehackt
Für den Teig:
60g weiche Butter
100g brauner Zucker (oder Xylit)
1 Ei (L)
150g griechischer Joghurt
1 TL Vanille Extrakt
130g Dinkelmehl (Type 630)
1/2 TL Backpulver
1/2 TL Zimt, gemahlen
1 Prise Salz
2-3 mittelgroße Äpfel, gewürfelt
30g Pekannüsse, gehackt
30g getrocknete Cranberries, gehackt
Für die Frischkäseschicht:
300g Frischkäse
3 EL Zucker (oder Xylit)
1 TL Vanille Extrakt
DIRECTIONS / ZUBEREITUNG
2. Preheat the oven to 350°F (180°C). Lightly grease a 9.5 inches (24cm) round baking dish and set aside. Peel, core, and dice the apples finely. Chop the pecans and cranberries and set aside.
3. Add the butter and brown sugar (or xylitol) to a large bowl and mix until very light and fluffy. Add the egg and mix until well combined. Add the Greek yogurt and vanilla extract and stir in. Mix the flour with baking powder, cinnamon, and salt and add to the bowl – mix until just combined. Add the diced apples, chopped pecans, and cranberries and fold in. Transfer the batter to the prepared baking dish and spread evenly. Set aside.
4. Mix the cream cheese with sugar and vanilla extract, then spread evenly on top of the apple batter. Sprinkle the streusel mixture on top and bake for 40-45 minutes until the streusel have a nice golden color. Take out of the oven and let cool down completely.
2. Den Ofen auf 180°C (350°F) Ober-/Unterhitze vorheizen. Eine 24cm (9.5 inches) Springform (oder Pie-Form) leicht einfetten und zur Seite stellen. Die Äpfel schälen, entkernen und in kleine Würfel schneiden. Die Pekannüsse und die Cranberries hacken und alles zur Seite stellen.
3. Die Butter und den braunen Zucker (oder Xylit) in eine große Schüssel geben und hell und luftig aufschlagen. Das Ei dazugeben und gut unterrühren. Den Joghurt und Vanille Extrakt dazugeben und unterrühren. Mehl, Backpulver, Zimt und Salz vermischen, zur Schüssel dazugeben und nur kurz unterrühren. Die Äpfel, Pekannüsse und Cranberries dazugeben und unterheben. Den Teig in die vorbereitete Form geben und glatt streichen. Zur Seite stellen.
4. Frischkäse mit Zucker und Vanille Extrakt verrühren und dann gleichmäßig auf dem Apfelteig verteilen. Die Streuselmischung darüber streusen und dann für 40-45 Minuten backen. Die Streusel sollten eine schöne goldene Farbe bekommen haben. Aus dem Ofen holen und komplett abkühlen lassen.
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Here is a version of the recipe you can print easily.
Print
Apple Pecan Cranberry Streusel Cake
- Prep Time: 00:25
- Cook Time: 00:45
- Total Time: 01:30
- Yield: 1 1x
- Category: Cakes
- Cuisine: America
- Diet: Vegetarian
Description
Fall is time for apple cakes – this Apple Pecan Cranberry Streusel Cake is the perfect sweet treat for a wet or cold fall day.
Ingredients
For the streusel topping:
1/2 cup (65g) spelt flour
1/4 cup (50g) brown sugar (or xylitol)
1/2 tsp. ground cinnamon
1/4 cup (60g) butter, cold
1 oz. (30g) wholemeal rolled oats
1 oz. (30g) pecans, chopped
For the batter:
1/4 cup (60g) butter, softened
1/2 cup (100g) brown sugar (or xylitol)
1 large egg
5.3 oz. (150g) Greek yogurt
1 tsp. vanilla extract
1 cup (130g) spelt flour
1/2 tsp. baking powder
1/2 tsp. ground cinnamon
1 pinch of salt
2–3 medium apples, diced
1 oz. (30g) pecans, chopped
1 oz. (30g) dried cranberries, chopped
For the cream cheese layer:
10.6 oz. (300g) cream cheese
3 tbsp. sugar (or xylitol)
1 tsp. vanilla extract
Instructions
1. Start with the streusel topping by adding the flour, sugar (or xylitol), and cinnamon to a bowl and mix to combine. Add the cold butter and rub everything between your fingers until you get nice streusels. Add the rolled oats and chopped pecans, mix and place in the fridge until needed.
2. Preheat the oven to 350°F (180°C). Lightly grease a 9.5 inches (24cm) round baking dish and set aside. Peel, core, and dice the apples finely. Chop the pecans and cranberries and set aside.
3. Add the butter and brown sugar (or xylitol) to a large bowl and mix until very light and fluffy. Add the egg and mix until well combined. Add the Greek yogurt and vanilla extract and stir in. Mix the flour with baking powder, cinnamon, and salt and add to the bowl – mix until just combined. Add the diced apples, chopped pecans, and cranberries and fold in. Transfer the batter to the prepared baking dish and spread evenly. Set aside.
4. Mix the cream cheese with sugar and vanilla extract, then spread evenly on top of the apple batter. Sprinkle the streusel mixture on top and bake for 40-45 minutes until the streusel have a nice golden color. Take out of the oven and let cool down completely.
Notes
Enjoy baking!
I love my job, but in between I love to bake and try new things in the kitchen. A lot of my friends and colleagues encourage me to bake - for a very simple reason: they get the leftovers - and it seems they like it most of the time ;) 
