Nutty apple streusel cake

Nutty apple streusel cake

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(2 ratings)

Cook: 30 mins

Easy

Cuts into 10 slices
With slices of British Cox's apples and a crunchy nut topping, this cake is a winner

Nutrition and extra info

  • Cake base freezes well for 3 months

Nutrition: per serving

  • kcal546
  • fat34g
  • saturates19g
  • carbs57g
  • sugars36g
  • fibre2g
  • protein7g
  • salt1g
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Ingredients

    For the cake

    • 200g light muscovado sugar
    • 200g softened butter
      Butter

      Butter

      butt-err

      Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

    • 4 egg, beaten
      Eggs

      Egg

      egg

      The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

    • 100g self-raising flour
    • 100g plain wholemeal flour
    • 2 tsp baking powder
      Baking powder

      Baking powder

      bay-king pow-dah

      Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

    • 3 tbsp milk

      Milk

      mill-k

      One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

    • 2 tsp ground mixed spice
    • 4 peeled and cored small eating apples (Cox's are ideal)
      Apples

      Apple

      ap-pel

      Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…

    For the streusel topping

    • 1 tbsp light muscovado sugar
    • 1 tbsp plain flour
    • 2 tbsp butter
      Butter

      Butter

      butt-err

      Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

    • 50g roughly chopped blanched hazelnuts
      Hazelnuts

      Hazelnut

      hay-zl-nut

      Grown in Europe and the US, hazelnuts are encased in a smooth, hard brown shell but are most…

    For the buttercream filling

    • 100g butter, softened
      Butter

      Butter

      butt-err

      Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

    • 140g icing sugar, sifted
    • drop vanilla extract (optional)
      Vanilla

      Vanilla

      van-ill-ah

      The sun-dried seed pod of a type of climbing orchid, vanilla has an inimitable soft, sweet…

    Method

    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.

    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.

    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.

    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.

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    Comments (3)

    Madam lyn's picture

    Made twice now. Both times delicious. No idea how the topping quantise produce a mixture that can be sprinkled. I added more flour.

    louisanoelle's picture
    5

    absolutely delicious and really easy to make

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