Caramelised apple cake with streusel topping

Caramelised apple cake with streusel topping

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(40 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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meenie
20th Mar, 2013
5.05
Gorgeous! I added double the amount of apples, a little more cinnamon! I'm very glad I did! The topping needed another dash of flour in it so that it resembled crumbs and not squishy sugary butter!!
elaine-recipes
26th Feb, 2013
5.05
Made this for Boxing Day and sadly burnt the top, but once someone had tried it, it was SO delicious that workd spread and it was gone in a trice! Absolutely delicious (even when burnt!). Ams going to make it again and watch it like a hawk.
eryder
19th Dec, 2012
this is a really moist, tasty cake. I substitute icing and partly crushed walnuts for the streusel topping - yummy!
kathenn
13th Dec, 2012
5.05
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 :)
vivaves
14th Oct, 2012
5.05
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.
Sissinghurst
17th Sep, 2013
I'm on the website because I have Jo Wheatley's cake in the oven at this moment, and was hoping to pick up the recipe for my folder. However, I understand that only the magazine's own recipes make it onto the website as all the others are 'owned' by the authors.
jopower1
13th Sep, 2012
5.05
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
parkercip
8th Sep, 2012
5.05
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?
lynnednt
29th Feb, 2012
5.05
My husband said this was the best apple cake he had ever eaten!
jsgib1
12th Dec, 2011
4.05
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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