Apple Cake with Walnut Streusel

    1 hour 15 minutes

    Sour cream is the key ingredient in keeping this cake moist with the apples and apple jam creating a sweet flavour whilst the walnut and cinnamon streusel it the perfect finishing touch.

    18 people made this

    Serves: 15 

    • Cake
    • 3/4 cup butter, softened
    • 1 cup (220g) white sugar
    • 3 eggs
    • 1 cup (250ml) sour cream
    • 1 teaspoon vanilla essence
    • 3 cups (375g) plain flour
    • 1/4 teaspoon salt
    • 4 teaspoons baking powder
    • 2 apples, peeled, cored and sliced
    • 2 tablespoons apple jam or apricot jam
    • Streusel
    • 1/2 cup (60g) plain flour
    • 1/4 teaspoon baking powder
    • 2 teaspoons ground cinnamon
    • 3/4 cup (125g) brown sugar
    • 2 tablespoons butter, softened
    • 1/4 cup chopped walnuts

    Preparation:15min  ›  Cook:1hour  ›  Ready in:1hour15min 

    1. Cake: In a large bowl cream butter with the white sugar. Beat in the eggs then the sour cream and vanilla.
    2. In another bowl stir together the flour, salt and baking powder. Beat into the creamed mixture.
    3. Turn half the batter into a greased and floured ring tin. Sprinkle with half the streusel mixture.
    4. Lay the apple slices on top and dot with the apple jam.
    5. Cover with the remaining batter and sprinkle with the remaining streusel.
    6. Bake the cake in a 180 degrees C oven for 1 hour or until it tests done with a toothpick. Transfer to a rack to cool.
    7. Streusel: Mix together flour, baking powder, ground cinnamon, brown sugar, butter and chopped walnuts until crumbly.

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    Reviews in English (15)


    Now, I’m not too sure about the scientifics of baking… I read the couple of reviews that mentioned the cake having been dry. The first time I made this cake, I followed the recipe exactly, and the cake came out -- delicious. I considered it to be more… “heavy” than “dry.” The second time, there were a lot of differences: I was a bit reckless. I forgot the salt and the jelly, and I dumped all the ingredients into one bowl and stirred really hard. I was using two 8x8 inch pans, so I increased the recipe (in my head) by ¼ and went with the flow. I used three apples. (As I said, I forgot the jelly entirely. Oops.) -- The 8x8 pans were so shallow that the lack of jelly -- was no problem at all. In addition to my modifications, in order to make it “less dry” -- I added about… a ¼ cup of milk. Recklessness, indeed! I wasn’t sure exactly how it would come out… or if that was breaking an age old baking rule -- etc etc. The results. Were. Amazing. I have never eaten a better cake. I think I am accidentally going to have eaten one entire 8x8 pan of this cake by the time tomorrow is over. My grandmother, aunt, & three cousins loved it as well. So yes, as a suggestion: I would suggest -- adding ¼ cup milk. There were about three pieces that were eaten before the cake had a chance to sit -- for even 10 minutes, and this might seem obvious, but the texture was a thousand times better a few hours later. (I’m eating a huge piece, taking bites inbetween sentences. Mmm!)  -  02 Dec 2006  (Review from Allrecipes USA and Canada)


    This recipe is good, but I read the other reviews before making it and so I only used two cups of flour rather than three. I also chopped half the apples and mixed it in with the batter and then put the other half on top. With those changes, the cake was really moist and turned out fabulous!  -  18 May 2002  (Review from Allrecipes USA and Canada)


    If you want to choke to death, try this cake. It was so dry, it was unbelievable. We have a fox that frequents our yard and as you know, foxes will eat just about anything. We watched him eat it looked like we had fed him a cup of peanut butter...his mouth was nearly stuck shut! Don't make this CAKE!!!!  -  04 Apr 2000  (Review from Allrecipes USA and Canada)