So then it’s official it’s the start of the apple season, weeks early thanks to the weather. There are always loads of windfalls about screaming for a recipe using chopped apples. This is a favourite recipe for a cake that can be served at tea or as a pudding from The Big Book of Baking. Serve with creme frais.
Apple Streusal Cake
- 500 g peeled cored apples cut into 1 cm dice
- 1 tbsp lemon juice
- 125 g unsalted butter
- 125 g golden caster sugar
- 2 large eggs beaten
- 225 g plain flour
- 3 tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- 3 tbsp cider or apple juice
- 40 g finely chopped hazelnuts
- 40 g plain flour
- 25 g light muscovado sugar
- ½ tsp cinnamon
- 25 g unsalted butter, melted
Oven 180 C
Grease and line the base of a 20cm round loose based cake tin.
- Toss the chopped apples in lemon juice.
- Cream together butter and sugar til light and fluffy.Gradually add beaten eggs to butter and sugar, beating in thoroughly after each addition.
- Sift together flour, baking powder and spices, using a metal spoon, lightly fold into cake mixture.
- Stir in the cider, then the apples to distribute evenly. Spoon into prepared tin and level the surface.
- To make the streusal topping, mix together nuts, flour, sugar and spice. Stir in melted butter, mix ‘til crumbly then sprinkle evenly over cake.
- Bake in a preheated oven for 1-11/4 hours ‘til firm and golden brown.
- Cool in tin for 10 mins, then carefully remove to finish cooling on a wire rack.