Skip to main content
Rick BaylessChicago, IL
Makes: Two 9-inch cake layers or 18 muffins
3/4 cup all purpose flour
1/3 cup brown sugar
1/3 cup chopped nuts
7 tablespoons unsalted butter, cut into small pieces (chilled)
1 teaspoon cinnamon (preferably Mexican cinnamon)
3 cups all purpose flour
1 teaspoon baking soda
1 3/4 cup sugar
1 stick unsalted butter, melted and cooled
3/4 cup vegetable oil
2 1/2 medium apples (about 1 1/4 pounds), peeled, cored and cut into 1/2-inch pieces (you’ll need 3 cups)
1/2 cup toasted chopped nuts
Heat oven to 325 degrees. Grease pans with a little oil and little coat with flour.
1. Make the streusel topping: Place all the ingredients in a medium bowl and mix using either a pastry cutter or your hands until the mixture holds together in moist clumps. Place in the refrigerator for 20 minutes to chill.
2. Combine dry ingredients: Measure flour, soda, cinnamon and 1/2 teaspoon salt in a bowl and whisk to combine.
3. Make batter. In another large bowl, combine sugar, butter, oil and eggs. Beat with large spoon to mix well. Add dry ingredients, apples and nuts. Stir to combine thoroughly. Scoop (or divide evenly) into pan(s). Top with the chilled streusel.
4. Bake cake: Slide pan(s) into oven and bake for 40 minutes for layers or muffins. Remove and cool for five minutes, then unmold onto a cooling rack to cool completely.
Return to recipe listing »
May through October
South End of Lincoln Park at the intersection of Clark and Lincoln.
Wednesdays and Saturdays
November through April
Peggy Notebaert Museum
2430 N. Clark St.
View map »
» Contact us
Follow us on Twitter
Follow us on Pinterest
See more photos on Flickr
Receive weekly updates, invitations to exclusive events, and market news!
Site by Webitects
© 2014 Green City Market. All rights reserved.