Apple Streusel Cake

Date: October 2019

Apple Streusel Cake

This lovely moist apple cake freezes really well.  It makes a large cake so I cut it into portions wrap in baking parchment and then foil and then just take one or two out and defrost at room temperature when needed. 


Ingredients for the topping:

  • 50g/2oz pecans
  • 50g/2oz plain flour
  • 25g/1oz soft dark brown sugar
  • 25g/1oz butter, diced

Ingredients for the cake:

  • 140g/5oz unsalted butter, softened
  • 140g/5oz light brown muscovado sugar
  • 2 large eggs
  • 225g/8oz self-raising flour
  • 1tsp baking powder
  • 1tsp mixed spice
  • 3tbsp milk
  • 500g/1lb 2oz eating apples, peeled cored and diced


Heat the oven to 180/fan 160/gas 4.

Line a 20cm/8in round tin with baking parchment, leaving a 1in collar above the tin. 

Place the topping ingredients in a food processor and blitz to a crumbly texture.  Transfer to a bowl and set aside.

To make the cake, beat the butter and sugar with an electric whisk until light and fluffy, then gradually add the eggs one at a time, continuing to beat until fully combined.

Sift in the flour, baking powder and mixed spice, followed by the milk and apples, then fold everything together. Spoon into the prepared tin and sprinkle over the streusel topping.

Bake for 1 hr 10 mins but check a skewer comes out clean from the middle.  Remove and cool in the tin for 15 mins then remove to a wire rack to cool completely.

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