Nutty apple streusel cake

Nutty apple streusel cake

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(3 ratings)

Cook: 30 mins


Cuts into 10 slices
With slices of British Cox's apples and a crunchy nut topping, this cake is a winner

Nutrition and extra info

  • Cake base freezes well for 3 months

Nutrition: per serving

  • kcal546
  • fat34g
  • saturates19g
  • carbs57g
  • sugars36g
  • fibre2g
  • protein7g
  • salt1g
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    For the cake

    • 200g light muscovado sugar
    • 200g softened butter



      Butter is a dairy product made from separating whole milk or cream into fat and…

    • 4 eggs, beaten



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

    • 100g self-raising flour
    • 100g plain wholemeal flour
    • 2 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…

    • 3 tbsp milk



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

    • 2 tsp ground mixed spice
    • 4 peeled and cored small eating apples (Cox's are ideal)



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

    For the streusel topping

    • 1 tbsp light muscovado sugar
    • 1 tbsp plain flour
    • 2 tbsp butter



      Butter is a dairy product made from separating whole milk or cream into fat and…

    • 50g roughly chopped blanched hazelnuts



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

    For the buttercream filling

    • 100g butter, softened



      Butter is a dairy product made from separating whole milk or cream into fat and…

    • 140g icing sugar, sifted
    • drop vanilla extract (optional)



      The sun-dried seed pod of a type of climbing orchid, vanilla has an inimitable soft, sweet…


    1. Heat oven to 190C/fan 170C/gas 5. Butter two 20cm sandwich tins and line with non-stick baking paper. In a large bowl, beat all the cake ingredients together until you have a smooth, soft batter.

    2. Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon. Once the cake mix is in the pan, poke into it thick slices from the 4 peeled and cored small eating apples (Cox’s are ideal). Then bake for about 30 mins (half way through baking add the streusel mix on top of one of the cakes, see next step below) until golden and the cake springs back when pressed. Turn onto a cooling rack and leave to cool completely.

    3. Meanwhile, roughly rub together the light muscovado sugar, plain flour and butter. Mix in the roughly chopped blanched hazelnuts. Half-way through baking, sprinkle the streusel mix on top of one of the cakes.

    4. To make the filling, beat the butter until smooth and creamy, then gradually beat in icing sugar. Beat in vanilla extract if you’re using it. Spread the butter cream over the bottom of the sponge that doesn’t have the streusel on top and sandwich the two halves of the cake. Keep in an airtight container and eat within 2 days.

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    Comments, questions and tips

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    essex133's picture
    29th Mar, 2018
    I wish they hadn't used an image with 8 wedges of different cakes! I'd prefer to see how THIS cake looks. I ignored the first 4 cakes with this image.
    Madam lyn
    21st Jan, 2015
    Made twice now. Both times delicious. No idea how the topping quantise produce a mixture that can be sprinkled. I added more flour.
    7th Aug, 2008
    26th Feb, 2008
    absolutely delicious and really easy to make
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