Caramelised apple cake with streusel topping

Caramelised apple cake with streusel topping

  • 1
  • 2
  • 3
  • 4
  • 5
(35 ratings)

By

Magazine subscription – 3 issues for £3

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

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

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

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
doubleunderscore's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Very nice cake. Particularly good served warm with custard.

angfen's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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

hotnspicy's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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.

josie301's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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

alison_collier's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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.

tonykerr's picture
  • 1
  • 2
  • 3
  • 4
  • 5

forgot to leave a rating!!

tonykerr's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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

sicoulette's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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!

Pages

Questions

Tips