Apple streusel cake
Thinly sliced cinnamon baked apples sandwiched between a beautiful vanilla cake, and an oaty cinnamon crumble-streusel topping.
Ingredients
For the cake
- 200 g self-raising flour
- 200 g soft brown sugar
- 1 tsp baking powder
- 150 g unsalted butter
- 2 large eggs
- 4 tbsp whole milk
- Pinch salt
For the filling
- 25 g salted butter
- 4 large apples I like Pink Lady apples
- 2 tsp ground cinnamon
For the streusel topping
- 200 g plain flour
- 100 g soft brown sugar
- 100 g demerara sugar
- 50 g Jumbo rolled oats
- 1 tsp ground cinnamon
- 1 tsp freshly grated nutmeg
- 150 g unsalted butter
Instructions
- Butter a deep, springform 23cm round cake tin and line with baking parchment, then preheat your oven to 180C/350F.
- Peel and quarter your apples, removing the core and thinly slice.
- Place the 25g of butter into a large saucepan and heat gently to melt. Add in your apple slices and the cinnamon, then pop a lid on. Leave to simmer for 5-10mins on a low heat, stirring occasionally until the apples have softened slightly. N.B. You can check this by sticking a knife through them.
- In the meantime, make your cake: combine the flour, sugar, baking powder and salt in a bowl. Rub in the butter using yours hands until the mixture looks like fine breadcrumbs.
- Whisk together your eggs and 4tbsp of milk, then add this to the breadcrumb-like mixture and combine thoroughly until a batter/dough forms. Spoon into your tin and level the surface with a spatula.
- Your apples should be a little softer by now so remove them from the heat and evenly layer onto your cake. I like to concertina them from the outside-in, spiralling and layering until you have no more apple slices left.
- To make the streusel topping, combine the flour, sugars, salt, oats, cinnamon and nutmeg in a bowl. Rub in the butter using your fingertips again to make a course crumble mixture. Scatter this on top of your apples.
- Bake for 50-70mins until a skewer inserted in the center comes out clean. Keep an eye on it – overcooking will make it dry, so I suggest checking it after 50mins and if your skewer isn't yet clean, monitor it every 5 mins thereafter.
- Leave to cool in the tin before unwrapping the springform tin. Serve with cream, custard or vanilla ice cream.