My Apple Streusel Cake
- 305g butter (200g softened, 80g chopped, 25g extra)
- 1/2 tsp cinnamon
- 2/3 cup caster sugar
- 3 eggs
- 1 1/4 cup self-raising flour
- 1 cup plain flour
- 1/3 cup skim milk
- 6 granny smith apples
- 2/3 cup brown sugar (firmly packed)
Preparation:15min › Cook:1hour10min › Extra time:1hour25min freezing › Ready in:2hours50min
- Make the struesel by processing 1/2 cup of the plain flour, 1/4 cup of the self raising flour, 1/3 of a cup of the brown sugar and all the cinnamon together until combined. Add the chopped butter (80g) and process until ingredients just come together. It should be quite crumbly but don't over-process. Wrap the mixture in cling wrap and put it in the freezer for about an hour. It may need a little longer and it won't hurt it to be in there longer than one hour. But don't freeze it solid. =)
- Preheat oven to 180 C and grease a deep cake tin (you can also line it, but I have never had the need to.)
- While struesel is freezing beat the softened butter (200g), the lemon rind and caster sugar with an electric mixer until light and fluffy. Beat in eggs, adding them one at a time. Stir in sifted remaining flour and milk. Pour into your cake tin and bake for about 25 minutes.
- Meanwhile: peel, core and slice the granny smiths thinly. Melt the extra butter (25g) in a large frying pan. Add the apple slices and cook for about 6 - 7 minutes or until browned. Add the leftover brown sugar and cook, stirring occasionally for 8 - 10 minutes, the syrup should thicken but your apples shouldn't be overdone. Remember that if you cut your apples thinner it will take less time and if you cut them thicker it may take longer.
- Remove your cake from the oven (as long as the 25 minutes are up!) and quickly add the apple & syrup mixture of top of it. (if you are using a pull apart cake tin i STRONGLY suggest putting a baking tray underneath it) make sure the apples are spread evenly over the top of the cake. Take the strusel out of the freezer and crumble it over the top (if it is too cold to crumble with your hands you can grate it) and quickly return the cake to the oven and cook it for another 25 - 35 minutes!
- When cake is finished leave it in the tin to cool for 15 - 20 minutes or so (i usually leave it close to half hour...) before moving it to a cake rack to cool completely.
This cake can be served warm or cold but I suggest that you serve it warm, especially with some vanilla ice cream on the side as it's just lovely! Perfect for a winter dessert!
Thankyou Thankyou. I have been looking for this recipe (or one so close to it) for ages. "Gourmet Travller Aus." mag. had a very similar recipe for Rhubarb back in I think 2004-5. I have been after this for months. Your recipe will work. YES!!!!!! - 19 Jun 2011