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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alexaw's picture
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there was a really nice texture to this cake bt i'd make some changes. Would add less sugar to the toping and also, since I only used about half of the topping mix, I would make half as much. Thought mixed spice might work better than cinnamon, so going to try that next time. Lastly I think I'd do 2/3 muscovado sugar 1/3 white sugar next time. But all in all really nice

mrspastry's picture
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A lovely moist cake which doubles as a dessert. We had ours warm from the oven with ice creammmmm!!!!

clairehoy's picture

This is a wonderful cake which is a delight to eat, a sweet and crunchy top with soft cake and delicious pieces of apple. It's also very easy to make and the kitchen smells fantastic whilst it's baking. It's good with a cup of tea as a treat and can even be eaten as a pudding with a little cream or warm custard.

I have made it several times (by request) and I add a little ground ginger too (1tsp). It just gives it a little spice.

I find that braeburn apples work best as they don't drop to the bottom of the cake. I've also experimented with pears too - the cake tastes good with pears but it could be a little too mosit for some as the pears break down.

poppybutton's picture

Used 2 apples, but they must be very large, as my cake is packed full of fruit, much more so than the recipe picture. Cooked for 1 hour and forget to check it and my cake came out a little burnt. I haven't tried it yet, but it looks like it will still be moist enough because af all the apple. Thinking of serving with vanilla ice cream as well.

imelda's picture
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Delicious and easy to make. I made it in a loaf tin and didn't bother doing the streusal topping (though I did sprinkle demerara sugar over it before it went into the oven) It was a big hit with everyone in the family.

joxerp's picture
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Great cake and very easy to make! but no matter how many times I make streusel it NEVER turns out, I dont have a food processor so have to make it by hand, it always tastes good but its a pain to make!

lapinpatricia's picture
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This is a brilliant cake, didn't change anything. The crunchy sweet nutty topping is a real winner.

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

mounses2's picture
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forgot to rate...

mounses2's picture
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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.

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

misswah's picture
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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.

ilwenundomiel's picture
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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.)

lupinlou's picture
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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!

hannahram's picture
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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!

katieb_80's picture
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missed out the topping, was yummy with ice cream!!

janeperry's picture

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!

kimchi's picture

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

doubleunderscore's picture
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Very nice cake. Particularly good served warm with custard.

angfen's picture
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Good... would try it without the topping next time

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