Caramelised apple cake with streusel topping

Caramelised apple cake with streusel topping

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

Difficulty and servings

Easy

Serves 8

Preparation and cooking times

Preparation time

Prep 25 mins

Cook time

Cook 1 hr 10 mins

plus cooling

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.

464 kcalories, protein 6g, carbohydrate 64g, fat 22 g, saturated fat 12g, fibre 2g, sugar 42g, salt 0.6 g

Recipe from Good Food magazine, October 2009.

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Latest comments and suggestions

Results 1-20

  • Binder photo sicoulette

    19 September 2009

    sicoulette rated and commented on this recipe

    4 stars

    this cake is wonderful!!! it is so nice and warming for an autumn morning:) I added some honey, used whole wheat flour and oil instead of butter in the batter and it cooked for 35 minutes only :) delicious!

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  • Binder photo Tony

    20 September 2009

    Tony commented on this recipe

    Followed this recipie to the letter. DELICIOUS!!!!!!!!!!!!!

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  • Binder photo Tony

    20 September 2009

    Tony rated and commented on this recipe

    5 stars

    forgot to leave a rating!!

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  • Binder photo alison c

    21 September 2009

    alison c rated and commented on this recipe

    5 stars

    This cake is delicious and beware very moorish!! I added 2 apples the 2nd time, even better but found it took over an hour to bake - worth the wait.

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  • Binder photo josie301

    21 September 2009

    josie301 rated and commented on this recipe

    4 stars

    Tried this yesterday - changed to wholemeal flour and added some raisins, it was scrumptious!!! Very very moreish (also had it warm with custard) :)

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  • Binder photo josie70

    24 September 2009

    josie70 rated and commented on this recipe

    5 stars

    Made this recipe yesterday it was really yummy the kids loved it,and its so healthy.Has anyone tried to put them into muffin tins please let me know thanks.

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  • Binder photo Angfen

    25 September 2009

    Angfen rated and commented on this recipe

    5 stars

    Good... would try it without the topping next time

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  • Binder photo YatesCM

    27 September 2009

    YatesCM rated and commented on this recipe

    4 stars

    Very nice cake. Particularly good served warm with custard.

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  • Binder photo kimchi

    29 September 2009

    kimchi commented on this recipe

    could sicoulette be kind enough and let me know how much oil you used for this cake pls? thank you. ^_^

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  • Binder photo jog

    03 October 2009

    jog commented on this recipe

    lovely recipe, children love it, made it loads really easy to make, try adding ground and flaked almonds to the topping for a different flavour, yummy!

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  • Binder photo ktb

    08 October 2009

    ktb rated and commented on this recipe

    5 stars

    missed out the topping, was yummy with ice cream!!

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  • Binder photo Han<3Chocolate

    12 October 2009

    Han<3Chocolate commented on this recipe

    While reading Good Food in bed one Saturday morning I decided i jsut had to make this cake! Didnt have any oats so used oatmeal for the topping - was possibly the best bit, it was soooo tasty! Also, had no vanilla extract so threw a vanilla pod in with the apples while they cooked, and in with the topping while it "sat". Cake was very moist and the apples were sweet and sticky - yum yum yum!

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  • Binder photo Han<3Chocolate

    12 October 2009

    Han<3Chocolate rated this recipe

    5 stars

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  • Binder photo LupinLou

    13 October 2009

    LupinLou rated and commented on this recipe

    5 stars

    Fantastic cake - light, moist and absolutely delicious! The only change I made was to the streusel topping - I used only 50g sugar and found this was sweet enough for me. Will be making this again, highly recommended!

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  • Binder photo Bakeress

    15 October 2009

    Bakeress rated and commented on this recipe

    4 stars

    I used half plain flour and half wholemeal flour, replaced hazelnuts by almonds and added one extra apple... And the result is just great! Making the batter was lovely, it was smooth and savoury - full of my favourite smells like butter and cinnamon. I was quite afraid of the caramel but it was really easy. Just one thing - I will make it with four or five apples next time. (and one OT question: How is it with demerara sugar in Britain? I'm from the Czech Republic and we use much more often white beet sugar.)

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  • Binder photo MissWah

    16 October 2009

    MissWah rated and commented on this recipe

    3 stars

    Made it this week for the girls at work this week. Was a real hit but I think I should have added more cinamon as couldn't taste it. Also when I made the topping it just ended up all paste like rather than crumbs, any idea what I could have done wrong? Would def make again but add more apples next time.

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  • Binder photo RJB

    18 October 2009

    RJB rated and commented on this recipe

    4 stars

    Was really nice, however too dry for my liking so had to have with LOADS of custard :D still tastes delicious

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  • Binder photo Mounses2

    22 October 2009

    Mounses2 commented on this recipe

    Had this warm with cream last night and brought the remainder cold to work. Everyone gave it a thumbs up. I thought the sponge was lovely and moist and the hint of caramel was lovely with the crunch of the nuts. I used low fat spread as had no butter. Will only use half the topping next time though as I thought it was a bit sweet.

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  • Binder photo Mounses2

    22 October 2009

    Mounses2 rated and commented on this recipe

    4 stars

    forgot to rate...

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  • Binder photo Angfen

    22 October 2009

    Angfen commented on this recipe

    Tried cake without topping and with extra apples. I think it turned out better!!!

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Difficulty and servings

Easy

Serves 8

Preparation and cooking times

Preparation time

Prep 25 mins

Cook time

Cook 1 hr 10 mins

plus cooling

Ingredients

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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464 kcalories, protein 6g, carbohydrate 64g, fat 22 g, saturated fat 12g, fibre 2g, sugar 42g, salt 0.6 g

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