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Apple Cake with Banana Streusel

September 29, 2011

Some things never change.

4 times a year I eagerly await the abundance of the season.

I can eat 5 navel oranges a day once Christmas begins to approach.

Spring brings rhubarb and asparagus.

Any berry will do in the summer.

My favourite of all though is the hearty fruits and veggies that come with our Canadian climate.  First I’ll start with what perhaps Canada is most famous for as far as fruit goes. Apples.

We went to Berryview Farms in Caledon, Ontario this weekend to pick our own apples. There’s something so therapeutic about apple picking. The man and I got lost in dreams of owning our own small farm and living off the land.  Of course, only if there’s a Starbucks near by!

I did a little experimenting with this cake and tried to cut both the sugar and fat.  I cut the sugar by adding a banana to the batter and eliminated butter in the streusal by using an almost green banana instead.

Apple Cake with Banana Streusel

Starting from the beginning we have…Honey crisp, Cortland, Golden delicious, Macintosh and Gala.

  • 6 cups diced apples (I used Gala)
  • 1/2 cup room temperature butter
  • 1 cup sugar
  • 1 over ripe banana heated until very soft in the microwave (about 1 min)
  • 1 T vanilla
  • 4 eggs
  • 1 cup quinoa flour (I grind my quinoa in the magic bullet but it can be found in bulk barn and health food stores or use regular flour)
  • 1 cup white all-purpose flour
  • 2 cups whole wheat flour
  • 2 t baking soda
  • 2 t baking powder
  • 1/2 t salt
  • 1/2 t each nutmeg, cloves and ginger
  • 1 t cinnamon

Streusel topping

    • 2 cups oats
    • 1/4 cup ground flax seeds
    • 1/4 cup all-purpose flour
    • 1/2 cup brown sugar
    • 1/2 t salt
    • 1 t cinnamon
    • 2 small very ripe bananas diced


      • Preheat oven to 350 degrees.
      • Begin by dicing the apples fairly small and place them in a large bowl. I peeled them but it’s not necessary. Set aside.
      • Blend softened butter, sugar and microwaved banana until smooth and creamy. Add vanilla and eggs and blend well again.
      • Add the rest of the ingredients except apples and mix just until combined.
      • Pour the batter over the apples and stir just until combined.
      • Pour the batter into a 9 X 13 baking pan lined with parchment paper.
      • Prepare streusel by combining all ingredients including the almost green diced banana.

        Using your hands (or pulsed in a food processor) rub the banana pieces into the oat mixture the same way you would if it were butter. Continue to do this until the streusel is crumbly. Pour this evenly over the cake batter and bake for 30-40 minutes depending on your oven. Check the middle of the cake with a knife for doneness.

Even though I worried that I’d overdone it with the apples, the man and Jojo wanted more.  You could easily get away with adding another cup or even two.

The streusel topping obviously won’t be as light and buttery using bananas but I was really surprised by how well this worked and next time I’m going to freeze the chopped bananas until half-frozen and use a food processor to pulse the crumble.

What’s you’re favourite fall veggie or fruit?

4 Comments leave one →
  1. MOM permalink
    September 30, 2011 3:43 pm

    Squash and Pumpkin

  2. September 30, 2011 6:19 pm

    Only the last 2 pictures showed up for me – BUT the pics look soo good!

  3. September 30, 2011 6:20 pm

    oh okay now the rest are up too. Did the girls like this?

    • October 1, 2011 3:43 pm

      Hmm the rest of what is up to me? Sorry confused. Jo liked it. Alex… Well there are apples in the cake so… Nope.

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