Apple Streusel Cake

Ingredients

(Sponge cake)

60g (2oz) Unsalted butter

140g (5oz) Plain flour

100g (3.5oz) Caster sugar

1 Large egg

1/2 tsp vanilla essence

1 tsp Baking powder

1/8 tsp of salt

80ml (3fl oz) Whole milk

3 Granny Smith (Green) Apples

(Streusel topping)

70g (2.5oz) Plain flour

1/2 tsp Ground cinnamon

40g (1.5oz) Unsalted butter

7g (2.5oz) Soft light brown sugar

Preheat the oven to 170°C (325°F /Gas mark 3), then grease the tin with butter.

Firstly, make the streusel topping. Sift the flour and cinnamon into a bowl. Add the butter and sugar and use your fingertips to rub the ingredients together. Set aside in the fridge while you prepare the rest of the cake.

Using a hand-held mixture cream together the butter and sugar until pale and smooth. Add the egg and vanilla essence, scraping down the sides of the bowl as you go along. Next, sift together the flour, baking powder and salt, add half of this mixture to the batter and blend together. Add half of the milk and blend, repeat this process until the remainder of the ingredients are mixed in.

Pour the batter into the prepared cake tin or cake mould. Peel, core and thinly slice the apples, arranging them over the top of the entire batter.

Take the streusel topping out of the fridge and sprinkle it evenly over the top of the apples.

Bake for 35-45mins or until golden brown and firm on top. To ensure that the cake is fully bakes, insert a skewer into the middle of the cake and check that it comes out clean (i.e. no wet mixture should appear, only crumbs). Set aside to cool before removing from the cake tin.

Serve with whipped cream, ice cream or custard.

Apple Streusel Cake

Recipe taken from ‘Cake Days Hummingbird Bakery book’ 2011

(Photography is my own)

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