Caramelised apple cake with streusel topping

Caramelised apple cake with streusel topping

  • 1
  • 2
  • 3
  • 4
  • 5
(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
Save to My Good Food
Please sign in or register to save recipes.


  • 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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
8th Sep, 2012
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?
29th Feb, 2012
My husband said this was the best apple cake he had ever eaten!
12th Dec, 2011
I used Pecans instead of Hazelnuts because I had them in the cupboard and they worked really well. Lovely winter cake.
19th Nov, 2011
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.
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!
11th Sep, 2011
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.
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.
25th Jan, 2011
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
14th Oct, 2010
A lovely moist cake which doubles as a dessert. We had ours warm from the oven with ice creammmmm!!!!
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.


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.