This delicious bake is a jazzed up apple cake of sorts. It has a moist sponge layer on the bottom, topped with sweet granny smith apples. The crunchy stresusel like topping gives the cake a great texture full of cinnamon sugar goodness. For my friends in sunny Australia – the cake is perfect served at room temperature with cream or ice cream. For my lovely followers who are battling a cold winter – serve it fresh from the oven with a generous dollop of double cream, ice cream or custard. It is sure to be a family tea time favourite in no time!
From ‘Cake Days’ Hummingbird Bakery Cookbook – Serves 8 – 10
For the Sponge – You will need…
- 60g unsalted butter
- 140g plain flour
- 100g caster sugar
- 1 large egg
- 1/2 tsp vanilla essence
- 1 tsp baking powder
- Pinch of salt
- 80ml whole milk
- 3 Granny Smith apples
For the Topping – You will need..
- 70g plain flour
- 1/2 tsp ground cinnamon
- 40g unsalted butter – chilled
- 70g soft light brown sugar
1. Pre-heat the oven to 170 degrees C (Gas Mark 3), then grease a 20cm round cake tin with butter and dust with flour.
2. To make the streusel topping – sift the flour and cinnamon together in a mixing bowl. Add the butter and use your fingertips to rub the ingredients together until they resemble fine breadcrumbs. Stir in the sugar until well combined.
3. Using an electric mixer, cream the butter and sugar until pale and fluffy. Add the egg and vanilla essence, and mix thoroughly.
4. Sift together the flour, baking powder and salt, then add half of this mixture to the creamed butter and sugar, followed by half the milk. Mix well after each addition. Repeat with the rest of the dry ingredients and the milk. Pour the batter into the prepared cake tin.
5. Peel, core and slice the apples into quarters and each quarter into three of four slices. Arrange the slices on top of the cake batter, then sprinkle the streusel topping evenly on top of the apples.
6. Place in the oven and bake for 35 – 45 minutes or until it is golden brown on top and an inserted skewer comes out clean. Set aside to cool, and then remove from the cake tin.
Serve fresh from the oven with cream or at room temperature.