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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mighty_south
19th Nov, 2011
3.05
Made this today. It came out nice and moist but I used 3 small cox apples and the flavor hasn't really come through. Also need more cinnamon than indicated in the recipe. also the streusel initially came out like a paste so I added more flour to make the crumb. I think with a little more cinnamon and perhaps the addition of some sultanas it would have made a huge difference.
s0676968
14th Sep, 2011
As others found, cooking time was off. Unfortunately, I did not realise and burnt the sides and topping. However, with these cut off the cake was delicious and very moist still. Everyone asked for seconds so couldnt have been too bad!
joankilleen
11th Sep, 2011
5.05
Made this as I was getting the dinner & it turned out very well. Not soggy at all as cakes of this kind can be. I didn't have any hazlenuts so I used some muesli and pecans on the top & that worked fine.
stephiemummy
9th Sep, 2011
I agree that the topping becomes a paste, a more regular crumble mix may be better, high ratio of butter to flour/sugar? Quite yummy though.
alexaw
25th Jan, 2011
3.05
there was a really nice texture to this cake bt i'd make some changes. Would add less sugar to the toping and also, since I only used about half of the topping mix, I would make half as much. Thought mixed spice might work better than cinnamon, so going to try that next time. Lastly I think I'd do 2/3 muscovado sugar 1/3 white sugar next time. But all in all really nice
mrspastry
14th Oct, 2010
5.05
A lovely moist cake which doubles as a dessert. We had ours warm from the oven with ice creammmmm!!!!
clairehoy
30th Sep, 2010
This is a wonderful cake which is a delight to eat, a sweet and crunchy top with soft cake and delicious pieces of apple. It's also very easy to make and the kitchen smells fantastic whilst it's baking. It's good with a cup of tea as a treat and can even be eaten as a pudding with a little cream or warm custard. I have made it several times (by request) and I add a little ground ginger too (1tsp). It just gives it a little spice. I find that braeburn apples work best as they don't drop to the bottom of the cake. I've also experimented with pears too - the cake tastes good with pears but it could be a little too mosit for some as the pears break down.
poppybutton
17th Jul, 2010
Used 2 apples, but they must be very large, as my cake is packed full of fruit, much more so than the recipe picture. Cooked for 1 hour and forget to check it and my cake came out a little burnt. I haven't tried it yet, but it looks like it will still be moist enough because af all the apple. Thinking of serving with vanilla ice cream as well.
imelda
25th Nov, 2009
5.05
Delicious and easy to make. I made it in a loaf tin and didn't bother doing the streusal topping (though I did sprinkle demerara sugar over it before it went into the oven) It was a big hit with everyone in the family.
joxerp
6th Nov, 2009
4.05
Great cake and very easy to make! but no matter how many times I make streusel it NEVER turns out, I dont have a food processor so have to make it by hand, it always tastes good but its a pain to make!

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