Caramelised apple cake with streusel topping

Caramelised apple cake with streusel topping

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(32 ratings)

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Cooking time

Prep: 25 mins Cook: 1 hr, 10 mins Plus cooling

Skill level

Easy

Servings

Serves 8

This moist cake with a crunchy nut topping is sure to become a teatime favourite

Nutrition and extra info

Nutrition info

Nutrition

kcalories
464
protein
6g
carbs
64g
fat
22g
saturates
12g
fibre
2g
sugar
42g
salt
0.6g

Ingredients

  • 100g butter, plus 1 tbsp
  • 175g light brown muscovado sugar, plus 1 tbsp
  • 2 dessert apples, peeled and cut into 1½ cm pieces
  • 2 eggs
  • 1 tsp vanilla extract
  • 200g plain flour
  • 1 tsp baking powder
  • ½ tsp ground cinnamon
  • 100ml milk

For the streusel topping

  • 25g flour
  • 85g demerara sugar, plus 1 tbsp
  • ½ tsp ground cinnamon
  • 50g cold butter
  • 3 tbsp toasted, chopped hazelnuts

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Method

  1. Heat 1 tbsp butter and 1 tbsp sugar in a large frying pan over medium heat until the sugar starts to melt. Add apples, then cook for about 5 mins, until nicely browned and the sauce is a rich caramel. Leave to cool.
  2. While the apples cool, make the topping. In a food processor or using the tips of your fingers, rub together flour, 85g sugar, cinnamon and cold butter until the mixture is crumbly and only pea-size pieces of butter remain. Stir in 2 tbsp of hazelnuts. Set aside in a cool place.
  3. Heat oven to 180C/160C fan/gas 4. To make the cake, place the remaining butter and sugar in a bowl or food mixer and beat until light and creamy. Add the eggs one at a time, followed by the vanilla extract. Add the flour, baking powder, cinnamon and milk in two goes, alternating between dry and wet ingredients. When the mixture is well combined, stir through the apples.
  4. Grease a 20cm cake tin with removable base and line the base with a circle of baking paper. Spoon in the cake mixture, smooth over the top with a spoon, then sprinkle over the streusel topping. Scatter with the remaining 1 tbsp demerara sugar and hazelnuts. Cook in the oven for 50 mins-1 hr or until a skewer inserted into the cake comes out clean. Leave to cool in the tin for 10 mins, then turn out onto a baking rack, remove paper and cool.

Recipe from Good Food magazine, October 2009

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Comments

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vicksfizzy's picture
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Delicious cake - just make sure you read the recipe all the way through first as I just dove in and didn't read it properly and used the wrong quantities (swapped the cake quantities with the topping quantities - bit silly). Once I'd figured out I'd got it the wrong way around, made it and it was lovely - lasted for a few days too.

2011bristlecity2010's picture

This made a nice light cake. I put pecans on top, rather than the crumble. Caramelising the apples did not add to the taste, as far as I was concerned. I would have liked a larger amount of apples in the mixture.

Ninky01's picture

I followed all the advice and used an extra apple and more cinnamon. One thing I would say is please be aware this isn't a traditional crumble mixture, it's quite wet and sugary and requires breaking up with fingers when sprinkling onto the cake. I made the crumble mixture twice just to make sure.

kat879's picture

Really moist, delicious cake. Easy and not time-consuming.

fawcett001's picture
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A really moist cake and love the crunchy topping. Keeps well for 3-4 days

meenie's picture
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One more thing: PUT TIN FOIL ON THE CAKE after its been in the oven 1/2 hour. My cake turned out perfect this way! And definitely after reading all the comments - add as much flour as u need to until the topping makes crumbs! I added probably double the flour required and my streusel topping was spot on!

meenie's picture
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Gorgeous! I added double the amount of apples, a little more cinnamon! I'm very glad I did! The topping needed another dash of flour in it so that it resembled crumbs and not squishy sugary butter!!

elaine-recipes's picture
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Made this for Boxing Day and sadly burnt the top, but once someone had tried it, it was SO delicious that workd spread and it was gone in a trice! Absolutely delicious (even when burnt!). Ams going to make it again and watch it like a hawk.

eryder's picture

this is a really moist, tasty cake. I substitute icing and partly crushed walnuts for the streusel topping - yummy!

kathenn's picture
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Absolute hit!
I followed the recipe almost to a letter (I run out of brown muscovado sugar, so i just used golden caster sugar- it worked really well) and the result is awesome!
It a very moist cake so dont get alarmed when it looks softish when you take it out of the oven.
It a gorgeous winter treat :)

vivaves's picture
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This cake is beautiful! Warm delicate flavour of spice, moist and dense with just the right balance of sweetness and tangy apple. It took much longer to cook than the time suggested but I was very pleased with the result.
I used one Braeburn and one Cox's apple, both generously sized, which may explain the lengthy cooking time.
I did not use the streusel topping recipe from this recipe, but replaced it with a similar mix from an Apple Streusel Cake recipe by Jo Wheatley, from Good Food magazine March 2012 (which strangely doesn't seem to have made it onto the website). This version uses half as much butter and calls for pecans instead of hazelnuts, and no cinnamon. I actually ended up using unblanched almonds! But it was gorgeous with the cake, so I'll probably stick to this version when I make this cake again, which I surely will! Deliciously autumnal and comforting.

Sissinghurst's picture

I'm on the website because I have Jo Wheatley's cake in the oven at this moment, and was hoping to pick up the recipe for my folder. However, I understand that only the magazine's own recipes make it onto the website as all the others are 'owned' by the authors.

jopower1's picture
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Made this today although I made it into muffins and didn't do the topping it was amazing. I did add mixed spice and a bit more cinnamon. The mixture made 12 muffins which I baked for 20 mins in a fan oven. They have come out so moist and totally scrummy

parkercip's picture
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Lovely recipe, caremelising the apples makes a difference to the flavour of the cake, i.e. nicer than just putting cooked apple in. Didn't have hazlenuts, used pecans instead, streudel topping was lovely though agree with others, you could probably use less sugar as it was quite sweet. Used stork marg instead of butter, cake flavour just as good. Also, cooked it in a square tin as i don't have an 20cm round tins - cake came out really well, and has advantage of being able to cut it into slices. Husband really loved it too!
People who've had trouble with streudel topping, perhaps your butter isn't cold enough or you are overmixing the mix?

lynnednt's picture
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My husband said this was the best apple cake he had ever eaten!

jsgib1's picture
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I used Pecans instead of Hazelnuts because I had them in the cupboard and they worked really well. Lovely winter cake.

mighty_south's picture
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Made this today. It came out nice and moist but I used 3 small cox apples and the flavor hasn't really come through. Also need more cinnamon than indicated in the recipe. also the streusel initially came out like a paste so I added more flour to make the crumb. I think with a little more cinnamon and perhaps the addition of some sultanas it would have made a huge difference.

s0676968's picture

As others found, cooking time was off. Unfortunately, I did not realise and burnt the sides and topping. However, with these cut off the cake was delicious and very moist still. Everyone asked for seconds so couldnt have been too bad!

joankilleen's picture
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Made this as I was getting the dinner & it turned out very well. Not soggy at all as cakes of this kind can be. I didn't have any hazlenuts so I used some muesli and pecans on the top & that worked fine.

stephiemummy's picture

I agree that the topping becomes a paste, a more regular crumble mix may be better, high ratio of butter to flour/sugar? Quite yummy though.

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