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


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

Nutrition and extra info


  • kcal464
  • fat22g
  • saturates12g
  • carbs64g
  • sugars42g
  • fibre2g
  • protein6g
  • salt0.6g
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  • 100g butter, plus 1 tbsp



    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



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

  • 2 eggs



    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



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

  • 100ml milk



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

  • 3 tbsp toasted, chopped hazelnuts



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


  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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6th Oct, 2013
Really moist, delicious cake. Easy and not time-consuming.
9th Aug, 2013
A really moist cake and love the crunchy topping. Keeps well for 3-4 days
20th Mar, 2013
One more thing: PUT TIN FOIL ON THE CAKE after its been in the oven 1/2 hour. My cake turned out perfect this way! And definitely after reading all the comments - add as much flour as u need to until the topping makes crumbs! I added probably double the flour required and my streusel topping was spot on!
20th Mar, 2013
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!!
26th Feb, 2013
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.
19th Dec, 2012
this is a really moist, tasty cake. I substitute icing and partly crushed walnuts for the streusel topping - yummy!
13th Dec, 2012
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 :)
14th Oct, 2012
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.
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.
13th Sep, 2012
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


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