Well it is apple season, huzzar!
For me these fruits are the easiest harvest food to find, buy, grow and store, stew, freeze and cook with so despite me being quite fussy on my apples, if I see an orchard I can’t help myself.
So far this season my family bought me a small bag of apples back from the Lakes, grange community orchard, we then went to Hanbury Apple Weekend and got an even larger bag. Just as well as our apple tree produced nothing this year!
I as going to post about my favourite apple cake, but then I realised I did that last year…so I thought right lets try a different recipe and stumbled accross Apple Streusel cake, and I am glad I did.
This cake basically has 3 layers: cake mix, apple slices and crumble (streusel) topping. Yum, Yum and Yummyyy.
It uses more apples that the other apple cake recipe too so that is good if you have an abundance, but I must admit it wasn’t as quick as I thought it was going to be…
Start by making the cake mix.
Turn the oven to 180c regular, 160c fan. Line/grease a 9inch round cake tin.
Cream together 120g butter and 120g caster sugar, then beat in 2 eggs slowly.
Sift into the wet mix 1 pinch of salt, 2 tsp ground cinnamon and 180g of self-raising flour.
Mix together to form a tighter than normal cake mixture so add about 2 tbsp of milk to loosen it up and then pour into the cake tin.
Slice about 475g of cooking apples (not chunks, slice) and arrange over the cake mix.
Make the streusel topping by mixing together 115g self-raising flour and 85g butter, then add 85g of caster sugar and rub together. Then, as Streusel means ‘scatter’ in German, scatter the layer of apples with the mix and bake in the oven for 1 hour.
I found this recipe is best eaten when hot or 1 day later. After that the topping goes a bit soft but I think if you were to heat it again it would be fine or cover in custard would be gorgious…. 😜 any excuse!