This moist apple streusel cake has a crunchy top and sweet fruity flavour. It is great any time of year but extra delicious when made using fresh, locally grown apples when they're in season. Serve this apple streusel cake with tea or coffee for the perfect afternoon treat. This light and fluffy cake has a streusel topping – a sweet and crumbly combination of butter, flour and sugar. We’ve added hazelnuts to the topping of our apple streusel cake for a bit of extra crunch!
- 5 medium sized Bramley apples, peeled
- 150g unsalted butter, melted and cooled
- 3 medium eggs
- 150g caster sugar
- 150g plain flour
- ½tsp bicarbonate of soda
- Icing sugar, to decorate
For the topping
- 45g demerara sugar
- 160g plain flour
- 1tsp ground cinnamon
- ½ tsp ground ginger
- 40g chopped roasted hazelnuts
- 100g unsalted butter, chilled and cut into 2cm cubes
You will also need
- 22cm round cake tin, lined with baking parchment
- To make the streusel: Place all of the streusel ingredients in a food processor and blitz until lumps begin to form. Set aside in the fridge.
- To make the cake: Pre-heat the oven to 190C. Grate 3 of the apples and quarter and core the other 2 and cut into thin wedges. Stir the grated apple and cinnamon into the melted butter.
- Using an electric whisk, whisk the eggs and the sugar until thick and doubled in volume. Sieve the flour and bicarbonate of soda over the egg mixture and fold in, once combined gently fold in the melted butter and grated apple. Pour into the prepared tin.
- Randomly arrange the wedges of apple over the top of the cake and finally sprinkle over the streusel. Bake for 30mins until the crumble has turned a lovely golden brown colour. Remove from the oven and run a knife around the edge of the tin before removing the cake. Once cooled dust over the icing sugar.
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Rose Fooks is Deputy Food Editor at Future Publishing, creating recipes, reviewing products and writing food features for a range of lifestyle and home titles including GoodTo and Woman&Home. Before joining the team, Rose obtained a Diplome de Patisserie and Culinary Management at London’s Le Cordon Bleu. Going on to work in professional kitchens at The Delaunay and Zedel.
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