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1
Preheat oven to 350 degrees F.
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2
Place the hazelnuts on a baking sheet and bake for 15 minutes or until fragrant and the skins begin to flake.
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3
Remove from oven and place the hot nuts in a dish towel.
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4
Roll up the towel and let the nuts sit (steam) for a few minutes then rub the nuts in the towel briskly to remove the skins.
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5
Let cool.
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6
Butter an 8 inch spring form pan and line the bottom of the pan with parchment paper.
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7
In a large bowl, mix together 1/2 cup flour and ground cinnamon.
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8
Cut in the butter with a pastry blender or fork until it resembles coarse crumbs.
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9
Stir in the brown sugar and chopped hazelnuts.
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10
Set aside.
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11
In a separate bowl whisk together 1 cup flour, baking powder, and salt.
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12
Set aside.
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13
In another bowl cream the butter.
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14
Add the sugar and beat until light and fluffy.
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15
Add the egg and vanilla extract and beat until incorporated.
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16
Add the flour mixture, alternately with the milk, and beat only until combined.
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17
Spread the batter into the bottom of the prepared pan, smoothing the top with a spatula.
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18
Evenly arrange the apple slices on top of the cake batter and then sprinkle with the streusel topping.
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19
Bake for about 45 - 50 minutes or until a toothpick inserted in the center of the cake comes out clean.
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20
Remove from oven and place on a wire rack to cool slightly.
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21
Serve warm or at room temperature with vanilla ice cream or softly whipped cream.
