Keep the doctor away… with cake. Enjoy one this fruity apple cake for afternoon tea. This cake, completely finished after baking since it has its own topping, is simply delicious. Serve warm with cream or cinnamon ice-cream for a real treat.
To make cinnamon streusel topping, combine flour and cinnamon in small bowl; rub in butter with fingertips, add sugar. Using one hand, mix in enough of the water to make mixture come together in a ball, cover with plastic wrap; freeze 30 minutes. Coarsely grate topping mixture before sprinkling on unbaked cake.
Preheat oven to 180°C. Grease a deep 23cm-square cake pan; line base with baking paper.
Peel, core and quarter apples; slice thinly. Combine apple, sugar and the water in medium saucepan; bring to a boil. Reduce heat; simmer, covered, about 10 minutes or until apple is tender, drain well.
Meanwhile, beat butter and extra sugar in small bowl with electric mixer until light and fluffy. Add eggs, one at a time, beating well between additions. Transfer mixture to large bowl; using wooden spoon, stir in flour and milk, in two batches.
Spread two-thirds of the mixture evenly over base of prepared pan, top evenly with apple, then spread with remaining mixture. Sprinkle evenly with cinnamon streusel topping.
Bake cake in moderate oven about 50 minutes. Stand cake 5 minutes then turn onto wire rack; turn cake top-side up to cool.
Cake will keep for up to 2 days in an airtight container at room temperature, or in the refrigerator for up to 3 days.Note