Caramelised apple cake with streusel topping

Caramelised apple cake with streusel topping

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(40 ratings)

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

Easy

Serves 8
This moist cake with a crunchy nut topping is sure to become a teatime favourite

Nutrition and extra info

Nutrition:

  • kcal464
  • fat22g
  • saturates12g
  • carbs64g
  • sugars42g
  • fibre2g
  • protein6g
  • salt0.6g
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Ingredients

  • 100g butter, plus 1 tbsp

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 175g light brown muscovado sugar, plus 1 tbsp
  • 2 dessert apple, peeled and cut into 1½ cm pieces

    Apple

    ap-pel

    Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…

  • 2 eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 1 tsp vanilla extract
  • 200g plain flour
  • 1 tsp baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • ½ tsp ground cinnamon

    Cinnamon

    sin-ah-mun

    A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…

  • 100ml milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

For the streusel topping

  • 25g flour

    Flour

    fl-ow-er

    Flour is a powdery ingredient usually made from grinding wheat, maize, rye, barley or rice. As…

  • 85g demerara sugar, plus 1 tbsp
  • ½ tsp ground cinnamon
  • 50g cold butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 3 tbsp toasted, chopped hazelnuts

    Hazelnut

    hay-zl-nut

    Grown in Europe and the US, hazelnuts are encased in a smooth, hard brown shell but are most…

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.

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Comments, questions and tips

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Comments (50)

pfmarta's picture

I have a daughter who is intolerant to cow's milk protein, so I have used vegetable margarine and oat milk instead. The cake turned out delicious. I have also used more flour for the streusel topping, about 50g, following the advice of previous comments. Thanks a lot

lizleicester's picture
5

Didn't caramelise the apples (they were stewed and had been frozen) but otherwise followed the recipe and it tastes delicious and looks great too.

allielovetocook's picture
5

This is a lovely easy cake to make. I actually used 3 eating apples to get a more "appley" flavour and they caramelised really well in the same amount of sugar and butter as given in the recipe. I also ran out of flour so couldn't do the Streusel topping, so once it came out of the oven and had it's 10 minutes of cooling time, I caramelised some Pecan halves in a pan with some brown sugar, butter, golden syrup and a tiny shake of cinnamon and cooked them for 6-7 mins. Then, before they cooled completely I stuck them around the edge of my cake. Once it was cold I just dusted it with icing sugar. It not only looked great, but it tasted it too!! The leftover caramelised Pecans were wolfed down by my family! Thanks for another brilliant recipe BBC Good Food!

Mama Bookworm's picture
5

I made this cake for the first time yesterday and didn't totally follow the recipe. Firstly, I used cooking apples (Bramleys) and my sister called whilst they were caramalising and they got a titchy bit burnt. I then didn't read the recipe properly and failed to add the additional sugar and nuts to the streusel topping and forgot about the vanilla extract (I was decidedly distracted yesterday). However, absolutely delicious and a beautifully moist. The next time I make it I will up the amount of apple and cinnamon. Just the thing with a cup of tea or, as my husband favoured, drowned in custard.

vicksfizzy's picture
5

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
5

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

meenie's picture
5

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
5

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
5

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
5

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
5

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
5

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
5

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
5

My husband said this was the best apple cake he had ever eaten!

jsgib1's picture
4

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

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Tips (1)

kat879's picture

You definitely need to add more flour to the streusel, but otherwise, that's really the only thing that needs changing. I made double the topping which worked great. I doubled the apples, which didn't impact on cooking time, and I added mixed spice instead of cinnamon. I also used slivered almonds instead of hazelnuts. I think sultanas would go great in it as well.

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