Light and moist apple cake and crunchy crumble topping combine to create this delicious autumnal bake.
The original recipe for this cake is from the Hummingbird Bakery Cake Days book
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Apple Streusel Cake
A delicious mix of apple cake and crumble taken from a Hummingbird Bakery book.
- 80 g plain flour
- 1 tsp ground cinnamon
- 45 g unsalted butter chilled and cubed
- 30 g light brown sugar
- 60 g unsalted butter
- 100 g caster sugar
- 1 medium egg
- 1 tsp vanilla extract
- 140 g plain flour
- 1 tsp baking power
- 1 tsp ground cinnamon
- pinch table salt
- 80 ml whole milk
- 3 medium apples
Grease and flour a 7-inch springform cake pan and set aside.
Start by making the streusel topping. Sift the flour and cinnamon into a medium-sized bowl and add in the chilled butter in cubes. Rub in with your fingertips until the mixture looks like breadcrumbs. Stir in the brown sugar and place the bowl in the fridge until ready to use.
To make the cake add the butter and caster sugar to the bowl of a stand mixer, or into a large bowl if you're using a handheld whisk, and beat for 5 minutes until pale and fluffy. Stop halfway through to scrape down the side of the bowl.
Once the butter and sugar are fluffy and pale in colour, add in the egg and the vanilla extract and beat until combined. Beat slowly to avoid the mixture splitting.
In a separate bowl sift the flour, baking powder, salt and cinnamon together. Add half to the butter, sugar and egg mix and beat on a medium speed to combine.
Add half of the milk and beat again. Scraping down the side of the bowl after each addition. Add the last half of the dry ingredients and mix well before adding the last of the milk. Beat until smooth.
Pour your cake batter into your prepared tin. Heat your oven to 170 degrees (fan).
Peel and core your apples and use an apple slicer to cut them into manageable chunks. From here, slice each chunk 3 or 4 times. They can vary in size and thickness.
Add a layer of apples on top of the cake batter in a circle, overlapping them slightly.
Remove your streusel topping from the fridge and scatter over the apple topped cake, making sure you get an even covering.
Cook for 45 minutes or until the topping is golden brown and a skewer inserted comes out clean.
Enjoy warm or cold with custard or cream.
Autumn is probably my favourite time of year and, although you can get apples all year round, those first September apples are probably up there with the best. Luckily a friend grows them so we’re always fortunate enough to end up with a glut of them as soon as they’re ready to pick.
I prefer to grease and flour the tin for this cake and you only need the finest coating of flour, as you can see.
Cinnamon adds to the autumnal feel and goes perfectly with apples. Rub it into the flour along with the butter until your mixture resembles the texture above. It doesn’t look like much but that’s where the sugar comes in.
Add in your light brown sugar and mix well – this is all you need for your topping. I like to pop it in the fridge to keep the butter stable.
You want the butter to be as light and fluffy as possible to create a soft crumb.
You can’t beat a nice smooth cake batter and this one smells particularly delicious.
This isn’t a deep cake so don’t worry if you only fill about a quarter of the tin with batter.
The quickest way to core and slice apples!
Layer the apples as neatly as you can and make sure you cover the whole of the cake – it’s fine to have little bits of batter poking through but you want to make sure the cake itself is covered.
Before and after baking.
It might not be a deep cake but it is packed full of flavour and it’s so quick and easy to make; perfect for when you don’t have time to bake a layer cake or just fancy something a little lighter.
I really love the cake as it is but you can serve it with custard, ice cream or double cream and it would be just as delicious.
The cake will keep in an airtight container for 2/3 days but is best eaten within 24 hours in my opinion.