Recipe 37 Apple Streusel Cake

I had a few apples left over from picking them a few weeks ago, and wanted a new way to use them up. I had already created a classic apple and blackberry crumble, so decided to go along the cake route instead. I found a recipe in 'Grandma's Best Recipes' book for an Apple Streusel Cake which looked right up my street.

Serves 8
450g cooking apples
175g Self raising flour
1 tsp ground cinnamon
pinch of salt
115g butter
115g caster sugar
2 eggs
1-2tbsp milk
icing sugar to dust

Topping ingredients
115g self-raising flour
85g butter
85g caster sugar

1. Preheat the over to 180C a grease a 9 inch cake tin. To make the topping, sift the flour into a bowl and rub in the butter until the mixture looks like breadcrumbs. Stir in the sugar and put to one side.

2. To make the cake, peel, core and thinly slice the apples. Sift flour into a bowl with the cinnamon and salt. Place the butter and sugar in a separate bowl and beat together until light and fluffy. Gradually beat in the eggs, adding a little flour with the last addition of egg. Gently fold in half the remaining flour mixture then fold in the rest with the milk.

3. Spoon the mixture into the prepared tin and smooth over the top. Cover with sliced apples and sprinkle on the topping.

4. Bake in the preheated oven for an hour, or until browned and firm to touch. Leave to cool in the tin before removing. Sprinkle with icing sugar.
The main thing that struck me with this recipe was the amount of washing up it created. I had pots and pans all over the place and felt that the instructions were a little muddled. I managed to get there in the end and was very pleased with the results. It had the taste of an apple crumble but in a more sophisticated form. I will say it is very sweet, but I enjoyed a small slice with a little yogurt so it wasn't over the top.


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