Caramelised apple cake with streusel topping

Caramelised apple cake with streusel topping

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(43 ratings)

Prep: 25 mins Cook: 1 hr, 10 mins Plus cooling

Easy

Serves 8
This moist cake with a crunchy nut topping is sure to become a teatime favourite

Nutrition and extra info

Nutrition:

  • kcal464
  • fat22g
  • saturates12g
  • carbs64g
  • sugars42g
  • fibre2g
  • protein6g
  • salt0.6g
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Ingredients

  • 100g butter, plus 1 tbsp
    Butter

    Butter

    butt-err

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

  • 175g light brown muscovado sugar, plus 1 tbsp
  • 2 dessert apples, peeled and cut into 1½ cm pieces
    Apples

    Apple

    ap-pel

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

  • 2 eggs
    Eggs

    Egg

    egg

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

  • 1 tsp vanilla extract
  • 200g plain flour
  • 1 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…

  • ½ tsp ground cinnamon
    Cinnamon

    Cinnamon

    sin-ah-mun

    A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…

  • 100ml milk

    Milk

    mill-k

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

For the streusel topping

  • 25g flour
    Flour

    Flour

    fl-ow-er

    Flour is a powdery ingredient usually made from grinding wheat, maize, rye, barley or rice. As…

  • 85g demerara sugar, plus 1 tbsp
  • ½ tsp ground cinnamon
  • 50g cold butter
    Butter

    Butter

    butt-err

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

  • 3 tbsp toasted, chopped hazelnuts
    Hazelnuts

    Hazelnut

    hay-zl-nut

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

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.

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Comments, questions and tips

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rosiefreeman
20th Nov, 2017
5.05
Great recipe, tastes delicious and not too tricky to make. As others have said, I made a couple of adjustments: added more spice than in the recipe (a mix of cinnamon, mixed spice, ginger and nutmeg), increased the flour and decreased the sugar in the topping, swapped hazelnuts for pecans as I didn't have any hazelnuts, and upped the apple content a bit. Very moist and a perfect combination with the crunchy topping
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Katie henderson
8th Oct, 2017
5.05
Delicious! I used quite alot of apples. Use less if you don't like cake that's quite gooey. Delicious crunchy topping and moist cake. Wonderful!
baking_beginner
4th Oct, 2017
2.55
Quite a nice cake, but my dessert apples were rather big, so it was almost too apple-y. Would be nicer to give apple amounts by weight because they do vary a lot. I didn't have any muscovado sugar so I used white caster sugar. Could definitely have been more cinnamon-y. Really enjoyed the streusel topping. It definitely tasted better cold (and I would say improved when left in the fridge for a day or so) as it gave chance for the apples to set a little, so it made the cake around some of the apple pieces a bit custard-y but not horribly floppy and wet, as I found it was when it was the cake warm (this might have been because I had too much apple though).
pfmarta
8th Mar, 2015
I have a daughter who is intolerant to cow's milk protein, so I have used vegetable margarine and oat milk instead. The cake turned out delicious. I have also used more flour for the streusel topping, about 50g, following the advice of previous comments. Thanks a lot
lizleicester
6th Dec, 2014
5.05
Didn't caramelise the apples (they were stewed and had been frozen) but otherwise followed the recipe and it tastes delicious and looks great too.
allielovetocook
16th Nov, 2014
5.05
This is a lovely easy cake to make. I actually used 3 eating apples to get a more "appley" flavour and they caramelised really well in the same amount of sugar and butter as given in the recipe. I also ran out of flour so couldn't do the Streusel topping, so once it came out of the oven and had it's 10 minutes of cooling time, I caramelised some Pecan halves in a pan with some brown sugar, butter, golden syrup and a tiny shake of cinnamon and cooked them for 6-7 mins. Then, before they cooled completely I stuck them around the edge of my cake. Once it was cold I just dusted it with icing sugar. It not only looked great, but it tasted it too!! The leftover caramelised Pecans were wolfed down by my family! Thanks for another brilliant recipe BBC Good Food!
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Mama Bookworm
6th Nov, 2014
5.05
I made this cake for the first time yesterday and didn't totally follow the recipe. Firstly, I used cooking apples (Bramleys) and my sister called whilst they were caramalising and they got a titchy bit burnt. I then didn't read the recipe properly and failed to add the additional sugar and nuts to the streusel topping and forgot about the vanilla extract (I was decidedly distracted yesterday). However, absolutely delicious and a beautifully moist. The next time I make it I will up the amount of apple and cinnamon. Just the thing with a cup of tea or, as my husband favoured, drowned in custard.
vicksfizzy
2nd May, 2014
5.05
Delicious cake - just make sure you read the recipe all the way through first as I just dove in and didn't read it properly and used the wrong quantities (swapped the cake quantities with the topping quantities - bit silly). Once I'd figured out I'd got it the wrong way around, made it and it was lovely - lasted for a few days too.
2011bristlecity2010
17th Nov, 2013
This made a nice light cake. I put pecans on top, rather than the crumble. Caramelising the apples did not add to the taste, as far as I was concerned. I would have liked a larger amount of apples in the mixture.
Ninky01
19th Oct, 2013
I followed all the advice and used an extra apple and more cinnamon. One thing I would say is please be aware this isn't a traditional crumble mixture, it's quite wet and sugary and requires breaking up with fingers when sprinkling onto the cake. I made the crumble mixture twice just to make sure.

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kat879
6th Oct, 2013
You definitely need to add more flour to the streusel, but otherwise, that's really the only thing that needs changing. I made double the topping which worked great. I doubled the apples, which didn't impact on cooking time, and I added mixed spice instead of cinnamon. I also used slivered almonds instead of hazelnuts. I think sultanas would go great in it as well.