Things that I find not enjoyable: cold rooms, slow Internet, eggplant, long grocery lines, that 4 o'clock hungry feeling but you really should just wait at least one more hour, because 5 o'clock is a way more "acceptable" dinnertime
Things that I find just okay: cheese, Italian food, Starbucks coffee, snow, showering, figuring out my life
Things that I find wondrous: getting into a really hot car after it's been sitting in the parking lot all day, a good sunrise (Indy's been killing it lately), the fries at Shoefly Public House, really tall loaf cakes, using up the leftover fruits, and all the streusel
So with this recipe encompassing 3 things in the latter list, I find this little loaf cake is one of my best cakes to date. It baked up nice and tall, helped me finish off the blueberries and apples that were slowly dying in the fridge, and was topped with the most crumbly, sugary streusel I have made. I would even venture to say this streusel is very much not optional in this recipe. It gives the cake a necessary sweetness, as the cake itself does not do that. The fruit leaves you with a perfect moist cake that you can eat after dinner, or, if you're like me, for breakfast. Oh yeah, for breakfast. You're talking to the girl who grew up eating unfrosted devil's food cake slices for breakfast courtesy of Momma Park. It's clear the sweet tooth hasn't left yet.
I can also attest that this cake was demolished by both the Eskenazi surgery clinic team and the gyn clinic team, so that has to be a good sign, right?
Blueberry and apple loaf with streusel
For the cake
2 1/2 cups all purpose flour
1 tbsp cinnamon
3 tsp baking powder
1 tsp salt
3/4 cup vegetable oil
1 1/2 cup brown sugar
4 medium-large apples, peeled and diced (tart apples work well, such as honeycrisp)
1 c blueberries
For the streusel
1 1/4 cup sugar
1/4 tsp salt
1 1/2 cup all purpose flour
1 tbsp cinnamon
5 tbsp vegetable oil
Preheat oven to 350 F. Grease 2 8 1/2 x 4 1/2 x 2 1/2 inch loaf pans and line with parchment paper.
Wash the blueberries, and cut and peel and dice the apples. Set aside.
In a medium bowl, mix up the flour, cinnamon, baking powder, and salt. Set aside.
In a large bowl, mix the brown sugar and oil until combined. Add the eggs and mix until well combined. Add the flour mixture and mix until just combined. Fold in the apples and blueberries into the batter. Pour the batter into the 2 loaf pans evenly.
In another medium bowl, add the streusel ingredients and mix together with a fork until combined. Cover the batter completely with a thick layer of streusel. Put the pans in the oven and bake for 1 hour and 10 minutes, or until a chopstick stuck in the center of the loaf comes out clean. Let cool for 20 minutes, then take out of the pans and let it cool. Enjoy with a glass of hot apple cider or coffee, 'cause it's fall and it's almost time for sweaters!