Caramelised apple cake with streusel topping

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• Patou

  25 October 2009

  Patou rated and commented on this recipe

  

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

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• Joy

  06 November 2009

  Joy rated and commented on this recipe

  

  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!

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• Suma

  25 November 2009

  Suma rated and commented on this recipe

  

  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.

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• amandaj

  25 February 2010

  amandaj rated this recipe

  

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• Katy

  17 July 2010

  Katy commented on this recipe

  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.

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• Claire

  30 September 2010

  Claire commented on this recipe

  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.

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• dogsdinner

  14 October 2010

  dogsdinner rated and commented on this recipe

  

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

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• alexa

  25 January 2011

  alexa rated and commented on this recipe

  

  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

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• Stephanie

  09 September 2011

  Stephanie commented on this recipe

  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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• Joan Killeen

  11 September 2011

  Joan Killeen rated and commented on this recipe

  

  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.

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• Lil_Mrs_M

  14 September 2011

  Lil_Mrs_M commented on this recipe

  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!

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• south63

  19 November 2011

  south63 commented on this recipe

  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.

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• south63

  20 November 2011

  south63 rated this recipe

  

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• Jenni

  12 December 2011

  Jenni rated and commented on this recipe

  

  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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• lynnednt

  29 February 2012

  lynnednt rated and commented on this recipe

  

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

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• fionap

  08 September 2012

  fionap rated and commented on this recipe

  

  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?

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• Joanne1

  13 September 2012

  Joanne1 rated and commented on this recipe

  

  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

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• PanClanger

  14 October 2012

  PanClanger rated and commented on this recipe

  

  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.

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• Kat

  13 December 2012

  Kat rated and commented on this recipe

  

  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 :)

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• Eryl

  19 December 2012

  Eryl commented on this recipe

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

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http://www.bbcgoodfood.com/recipes/12842/

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Ingredients

• 100g butter , plus 1 tbsp
• 175g light brown muscovado sugar , plus 1 tbsp
• 2 dessert apples , peeled and cut into 1.5cm 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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Difficulty and servings

Serves 8

Preparation and cooking times

Prep 25 mins

Cook 1 hr 10 mins

Ingredients

• 100g butter , plus 1 tbsp
• 175g light brown muscovado sugar , plus 1 tbsp
• 2 dessert apples , peeled and cut into 1.5cm 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

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

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