Apple Streusel Sundae Recipe

Prepare and mix dry ingredients

Preheat oven to 350°F (175°C). Grease and flour an 8-inch round cake pan or line with parchment. In a medium bowl, whisk together 1.5 cups all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda and 1/4 tsp salt; set aside.

Cream butter and sugars

In a large bowl or stand mixer fitted with the paddle, beat 1/2 cup softened unsalted butter with 3/4 cup light brown sugar and 1/4 cup granulated sugar until light and fluffy, about 2–3 minutes.

Add egg and liquids

Beat in 1 large egg and 1 tsp vanilla extract until combined. Alternate adding the dry ingredients and the liquids: add one-third of the dry mix and mix until just combined, then add half of 1/2 cup apple cider + 1/4 cup buttermilk, mix gently. Repeat (dry, remaining liquids, then final dry) until batter is smooth but not overmixed.

Bake

Spoon batter into prepared pan and smooth top. Bake 22–28 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Let the cake cool in the pan 10 minutes, then transfer to a wire rack to cool completely. Once cooled, cut into warm-but-stable pieces to layer in sundaes (or cube).

While the cake bakes, make the streusel. In a small bowl combine 1/2 cup flour, 1/4 cup light brown sugar, 1/4 cup rolled oats, 1/2 tsp cinnamon and 1/8 tsp salt. Add 3 tbsp cold cubed unsalted butter and use a pastry cutter or two forks to cut the butter into the dry ingredients until mixture resembles coarse crumbs with some pea-sized pieces. Spread streusel on a small baking sheet and bake at 350°F (same oven) for 8–10 minutes, until golden and crunchy. Cool on a rack.

Make the salted caramel while streusel cools: In a medium heavy-bottomed saucepan over medium heat, add 3/4 cup granulated sugar in an even layer. Cook without stirring until edges begin to melt, then gently swirl the pan or use a heatproof spatula to encourage even caramelization. When sugar reaches an amber color, add 3 tbsp unsalted butter and whisk until melted. Remove from heat and slowly pour in 1/2 cup heavy cream (mixture will bubble vigorously) while whisking until smooth. Stir in 1/2 tsp sea salt. Let cool slightly; sauce will thicken as it cools.

For a quick spoonable apple, combine 2 peeled/diced apples, 1/4 cup apple cider, 1 tbsp light brown sugar, 1/4 tsp cinnamon and 1 tsp lemon juice in a small saucepan. Cook over medium heat, stirring occasionally, until apples are tender and liquid has reduced to a lightly syrupy consistency, about 8–12 minutes. Remove from heat and cool slightly.

Warm a little salted caramel (if it has thickened in the fridge) in the microwave for 10–15 seconds or in a small saucepan over low heat until pourable.

Divide the brown sugar cake into 4 equal portions (or cube into bite-sized pieces). In each serving bowl or sundae glass, place a layer of cake pieces (about 1/3 of the cake portion), spoon 1–2 tablespoons of apple compote (if using) over the cake, add 3 scoops of apple or vanilla ice cream on top.

Generously drizzle warmed salted caramel over the ice cream and cake (about 2–3 tbsp per sundae). Sprinkle 2–3 tablespoons of streusel over each sundae for crunch.

Garnish each sundae with 2 pizzelle cookies stuck into the ice cream, a light pinch (about 1/8 tsp) of flaky sea salt, and a mint leaf if using. Serve immediately with a spoon.