Can I use other fruits instead of apples?
While traditional, you can experiment with pears or a mix of apples and berries, though the baking time might vary slightly.
DESSERT
Romanian Apple Cake (Prăjitură cu Mere) with Walnut Streusel
This traditional Romanian Apple Cake, known as Prăjitură cu Mere, features a tender, spiced apple filling nestled between a soft cake base and a crunchy walnut streusel topping. It's a comforting dessert perfect for any occasion, offering a delightful balance of flavors and textures.
HOW TO MAKE IT
Let's cook.
01
Prepare the streusel topping: In a small bowl, combine 1/2 cup all-purpose flour, 1/4 cup granulated sugar, and 1/2 cup chopped walnuts. Cut in 1/4 cup cold unsalted butter until the mixture resembles coarse crumbs. Set aside.
02
Prepare the apple filling: In a separate bowl, combine the 4 thinly sliced apples, 1 teaspoon ground cinnamon, and 1/4 cup brown sugar. Toss gently to coat the apples evenly. Set aside.
03
Prepare the cake batter: In a large bowl, cream together 1/2 cup softened unsalted butter and 1/2 cup granulated sugar until light and fluffy. Beat in 2 large eggs, one at a time, until well combined.
04
In a separate bowl, whisk together 1 1/2 cups all-purpose flour and 1 teaspoon baking powder. Gradually add the dry ingredients to the wet ingredients, alternating with 1/4 cup milk, mixing until just combined. Do not overmix.
05
Pour half of the cake batter into a greased and floured 9-inch square baking pan, spreading it evenly. Arrange the spiced apple filling over the batter.
06
Carefully spoon the remaining cake batter over the apples, spreading it gently to cover as much as possible. Sprinkle the walnut streusel topping evenly over the top.
07
Bake the cake in a 350°F (175°C) oven for 45 to 50 minutes, or until a wooden skewer inserted into the center comes out clean and the streusel is golden brown.
About This Recipe
This traditional Romanian Apple Cake, known as Prăjitură cu Mere, features a tender, spiced apple filling nestled between a soft cake base and a crunchy walnut streusel topping. It's a comforting dessert perfect for any occasion, offering a delightful balance of flavors and textures.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For extra flavor, add a pinch of nutmeg or allspice to the apple filling. Ensure your butter for the cake batter is truly softened for a light and fluffy texture. Allow the cake to cool completely before slicing for cleaner cuts.
Easy Substitutions
You can substitute pecans or almonds for walnuts in the streusel. For the apples, use a firm, tart variety like Granny Smith or Honeycrisp. If you don't have milk, buttermilk or plain yogurt can be used for a slightly tangier cake.
Storage & Reheating
Store the Romanian Apple Cake at room temperature, covered tightly, for up to 3 days. For longer storage, refrigerate for up to 5 days. It can also be frozen, tightly wrapped, for up to 2 months.
Serving Suggestions
Serve warm with a scoop of vanilla bean ice cream, a dollop of whipped cream, a dusting of powdered sugar, or alongside a cup of coffee or tea.
Common Mistakes
Overmixing the cake batter can lead to a tough cake; mix only until ingredients are just combined. Not properly draining juicy apples can result in a soggy cake bottom. Cutting the cake while it's still warm can cause it to crumble; allow it to cool for at least 30 minutes before slicing. Forgetting to grease and flour the pan can make the cake stick.
Frequently Asked Questions
How do I know if the cake is fully baked?
Insert a wooden skewer into the center; if it comes out clean, the cake is ready. The streusel should also be golden brown.
Can I make this cake ahead of time?
Yes, this cake tastes even better the next day as the flavors meld. Store it as directed.
MORE TO KNOW
The secret to a great Prăjitură cu Mere lies in the balance of the sweet cake, tart apples, and crunchy streusel. Don't overcrowd the pan with too many apples, as this can make the cake soggy. If your apples are very juicy, you can lightly sauté them for a few minutes before adding them to the cake to reduce excess moisture. This cake is often enjoyed with a dusting of powdered sugar, which adds a lovely visual appeal and a touch more sweetness.
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