Recipe

Apple streusel cake

She's apples.

  • 1 hr cooking
  • Serves 12
  • Print
    Print
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.
Looking for more apple recipes?

Ingredients

Cinnamon streusel topping
  • 3/4 cup (110g) plain flour
  • 3 teaspoon ground cinnamon
  • 60 gram butter, chopped
  • 1/3 cup (75g) firmly packed brown sugar
  • 2 teaspoon water, approximately
Apple streusel cake
  • 3 medium apples (450g)
  • 1 tablespoon caster sugar
  • 1/4 cup (60ml) water
  • 185 gram butter, softened
  • 3/4 cup (165g) caster sugar, extra
  • 2 eggs
  • 2 1/4 cup (335g) self-raising flour
  • 3/4 cup (180ml) milk

Method

Apple streusel cake
  • 1
    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.
  • 2
    Preheat oven to 180°C. Grease a deep 23cm-square cake pan; line base with baking paper.
  • 3
    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.
  • 4
    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.
  • 5
    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.
  • 6
    Bake cake in moderate oven about 50 minutes. Stand cake 5 minutes then turn onto wire rack; turn cake top-side up to cool.

Notes

Cake will keep for up to 2 days in an airtight container at room temperature, or in the refrigerator for up to 3 days.

More From Women's Weekly Food