Name: Nutty apple streusel cake
Cook time: 30 min
Total time: 30 min
Yield: Cuts into 10 slices
Cuisine: British
Ingredients: 200g light muscovado sugar; 200g softened butter; 4 eggs beaten; 100g self-raising flour; 100g plain wholemeal flour; 2 tsp baking powder; 3 tbsp milk; 2 tsp ground mixed spice; 4 peeled and cored small eating apples (Cox's are ideal); 1 tbsp light muscovado sugar; 1 tbsp plain flour; 2 tbsp butter; 50g roughly chopped blanched hazelnuts; 100g butter softened; 140g icing sugar sifted; drop vanilla extract (optional)

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Nutty apple streusel cake

Nutty apple streusel cake

Good Food team

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Cuts into 10 slices

Easy

Cook: 30 mins

A star rating of 4.3 out of 5.3 ratingsRate

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With slices of British Cox's apples and a crunchy nut topping, this cake is a winner

Freezable (Cake base freezes well for 3 months)

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Ingredients

Nutrition

Units:

MetricUS

For the cake

200g light muscovado sugar
200g softened butter
4 eggs

beaten
100g self-raising flour
100g plain wholemeal flour
2 tsp baking powder
3 tbsp milk
2 tsp ground mixed spice
4 peeled and cored small eating apples

(Cox's are ideal)

For the streusel topping

1 tbsp light muscovado sugar
1 tbsp plain flour
2 tbsp butter
50g roughly chopped blanched hazelnuts

For the buttercream filling

100g butter

softened
140g icing sugar

sifted
drop vanilla

extract (optional)

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Nutrition: per serving

kcal546
fat34g
saturates19g
carbs57g
sugars36g
fibre2g
protein7g
salt1g

low

Method

step 1

Heat oven to 190C/fan 170C/gas 5. Butter two 20cm sandwich tins and line with non-stick baking paper. In a large bowl, beat all the cake ingredients together until you have a smooth, soft batter.
step 2

Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon. Once the cake mix is in the pan, poke into it thick slices from the 4 peeled and cored small eating apples (Cox’s are ideal). Then bake for about 30 mins (half way through baking add the streusel mix on top of one of the cakes, see next step below) until golden and the cake springs back when pressed. Turn onto a cooling rack and leave to cool completely.
step 3

Meanwhile, roughly rub together the light muscovado sugar, plain flour and butter. Mix in the roughly chopped blanched hazelnuts. Half-way through baking, sprinkle the streusel mix on top of one of the cakes.
step 4

To make the filling, beat the butter until smooth and creamy, then gradually beat in icing sugar. Beat in vanilla extract if you’re using it. Spread the butter cream over the bottom of the sponge that doesn’t have the streusel on top and sandwich the two halves of the cake. Keep in an airtight container and eat within 2 days.

Recipe from Good Food magazine, May 2005

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A star rating of 4.3 out of 5.3 ratings

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