Apple Streusel Cake
A 3-layer cake - vanilla sponge, juicy apple, and sweet cinnamon crumb. Perfect for tea or pudding.
Servings: 16 pieces
Ingredients
For the crumb topping:
- 175 g butter
- 160 g soft brown sugar, dark or light
- 75 g demerara sugar
- 240 g self-raising flour
- 1-2 teaspoons ground cinnamon (5-10ml), according to taste
For the apple layer:
- 3 cooking apples Medium apples (500-600g). About 400g of prepared apple
- 1 teaspoon ground cinnamon (5ml)
For the cake:
- 150 g butter, at room temperature
- 150 g caster sugar
- 3 eggs
- 1 teaspoon vanilla extract (5ml)
- 200 g self-raising flour
- 1 teaspoon baking powder (5ml)
Instructions
Preparation:
- Preheat the oven to 190°C/ 170°C fan/ gas mark 5/ 375°F
- Lightly grease the baking tray, optionally lining the base with a baking parchment square
For the crumb topping:
- Melt the butter gently in a saucepan or in the microwave
- Mix the flour, cinnamon, and both sugars in a medium bowl. Add the melted butter to the dry ingredients and mix well
- Crumble with a fork.
For the apple layer:
- Peel and core the apples. Chop into 1-2cm/1/2-1 inch pieces
- Put apples into a bowl with the cinnamon and mix to coat the apple evenly.
For the cake:
- Mix all the ingredients well with a mixer or food processor and process until combined
- Spoon the mixture into the tin and smooth the surface (e.g. with a palette knife)
- Put the apples on top. They should form a single layer
- With your hands, sprinkle the crumb topping onto the apple, rubbing the topping slightly in your fingers to break it up and form a crumb. Press the crumb topping into the cake
- Cook for 50 minutes, or until a cocktail stick comes out clean
- Cool in the tin or serve immediately with cream or custard.
Notes
Everyday Cooks tip:
If you don't want a cinnamon flavour, leave out the ground cinnamon and double the vanilla extract in the cake.
Storage:
Cut the struesel cake into squares when cool. They will keep for at least a week in an airtight container in the fridge.