Caramelised apple cake with streusel topping
This moist cake with a crunchy nut topping is sure to become a teatime favourite
Difficulty and servings
Serves 8
Preparation and cooking times
Prep 25 mins
Cook 1 hr 10 mins
plus cooling
- 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.
- 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.
- 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.
- 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.
Leave a comment or suggestion
http://www.bbcgoodfood.com/recipes/12842/
Your binder
Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.
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
Buy ingredients
Search Good Food
The classic accompaniment to almost every pud is so much better homemade
6
ratings
Difficulty and servings
Serves 8
Preparation and cooking times
Prep 25 mins
Cook 1 hr 10 mins
plus coolingIngredients
- 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
Advertisement
Your binder
Here are three other great reasons why to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
Latest comments and suggestions
Results 41-43
26 February 2013
Elaine rated and commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
20 March 2013
Meenie rated and commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
20 March 2013
Meenie commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.