Apple Cake with Streusel

This recipe was handed down to my family in 1893 by my great grandmother. It is one of the best "Apfelkuchen mit Streusel" Apple Cake with Streusel recipes I have come across. I finally decided to convert the measurements from metric to the US System. To make sure that I did it right, I baked the cake with the new measurements and it turned out wonderful.

Here is what you need for the dough:
4 oz butter
4 oz sugar
1 tsp. Vanilla
2 eggs
1 pinch salt
7 oz flower
2 oz cream of tartar
1-table spoon Flax seed (optional)
2 tsp. baking powder
4-tablespoons milk
4 drops lemon extract

Here is what you need for the Streusel:
3 oz butter
4 oz flower
4 oz sugar
1 tsp. vanilla
1-tablespoon Flax seed (optional)

You need about 3 or 4 large apples (any kind will be fine) and powder sugar to sprinkle.

First prepare the Streusel by sieving the flower into a bowl, adding sugar and vanilla; then add small pieces of the butter. Mix by using your hands or two forks, creating small crumbs. Set aside.

For the Dough:
Mix butter; gradually add sugar, vanilla, eggs, and seasoning; then the sieved flower and cream of tartar with the milk. Put into a greased spring form, smoothing the dough out with a wet spoon or spatula. (Keep on wetting the spoon). Peel, core and slice apples and arrange in a circular motion, keeping about a 1/2 inch space at the edge. Cover generously with Streusel. Bake at 400 degrees for 35 to 40 minutes. Temperature may vary in higher altitude.

Cover with powder sugar.

Since I am Gluten sensitive I also tried the recipe using rice flower, soy milk and egg whites instead of the ingredients ask for and it turned out just as yummy.

Enjoy!

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