Wednesday, 16 November 2011

Apple Streusel Cake

This is a new cake for me, as I’ve never made, or remember eating a ‘streusel’ topping before! I recently picked up a packet of bramley apples for my Christmas stuffing and had two spare...There was lots of debates between myself over what to make with the remainder and then I spotted this cake in one of my friend’s book ‘Grandmas Favourite Recipes’ and with a morning spare (well, sort of, have never been good at prioritising!) I decided to have a bash at making it!

Whilst there are a couple of separate stages to the recipe (hello three mixing bowls!) its easy to follow and make. Its also a very nice cake to sit down and have a cup of tea with in the afternoon. I did eat mine cold, though I think it would be very good served warm as pudding, perhaps with a nice scoop of vanilla icecream! One thing that did surprise me is that the cake wasn’t overly sweet but completely in a good way, the girls at worked loved it and I hope you will too!

Whilst the streusel topping does make it a little more challenging to slice up, it did give the cake a nice edge and I found myself picking at the all the remnants in the in after cutting! I do love chef’s perks!

You will need a 23cm springform cake tin, lined

Serves 8-10


115g butter (plus extra if greasing your tin - I am lazy and always use liners!)
450 cooking apples
175g self raising flour
1 tsp ground cinnamon
pinch of salt
115g caster sugar
2 eggs
2 tbsp milk
icing sugar to dust (forgot this bit!)

Topping ingredients:
115g self raising flour
85g butter
85g caster sugar


Firstly make the topping by sifting the flour into a bowl, rub together with the butter to form coarse breadcrumbs I.e. small lumps. Stir in the sugar

Pre-heat oven to 160fan/ 180/ gas 4

Peel, core and thinly slice the apples and reserve (I did this stage last)

Sift the flour, cinnamon and salt together. Separately beat the butter and sugar until light and fluffy, gradually beat in the eggs, adding some of the flour each time. Gently fold in remaining flour and milk.

Spoon the batter into your prepared tin, top with the apple slices and sprinkle over the topping. Bake for about an hour – due to the topping I found judging it hard so gave it an extra ten minutes! The topping should be firm and golden. Leave to cool down in the tin before opening the sides up.

Dust with icing sugar before serving. (I forgot this bit!)

DSC00868I'm also sending this one over to Bookmarked Recipes number#6!


  1. That is the most gorgeous cake Anne. I am craving a slice with custard.

    (now keep the finger off that button on your phone, hehe)


  2. This looks lovely. A great way to use up apples at this time of year!

  3. Mmmm looks yummy, I have seen quite a few of these knocking about on blogs this Autumn. I'll have my slice with a humumgous dollop of custard please! Not sure I could ever make it myself as 3 mixing bowls sounds way too stressful!!!

  4. Looks amazing! I've made a similar one, I think it was from Hummingbird Bakery Cake Days, and it was delicious. Really don't know why I haven't made it again.

    By the way I am totally stalking your blog waiting for the Christmas Danish recipe!


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