A German Cake to begin with, Streusel literally meaning to scatter, which obviously refers to the topping on this cake, which is very similar to what I know as a crumble and scattered over the top before baking.
- 150g plain flour
- 110g butter
- 100g caster sugar
- 1/2 tbsp vanilla extract
- 1/2 tbsp baking powder
- 2 large eggs
- 2 Bramley apples (peeled and cut into small cubes)
- 1/2 tsp cinnamon
- 40g flaked almonds (optional)
- 30g melted butter
- 60g plain flour
- 75g caster sugar
- Preheat the oven to 160C (140C Fan), 310F, Gas Mark 2.5 and lightly grease and line an 18cm square tin. I allowed my greaseproof paper to hang over the edges in order to make it easier to lift out of the tin once baked.
- Mix all the ingredients for the cake mixture together in a large bowl until well combined.
- Spoon the dough into the tin and level the surface.
- Either mix the apple and cinnamon together in a bowl and sprinkle over the top of the cake mixture or scatter the apple on the surface of the cake mixture and sprinkle the cinnamon over the top . Scatter the flaked almonds if using over the top of the apple.
- Make the streusel by mixing the melted butter, flour and sugar together until it resembles breadcrumbs. If your mixture is a little wet, add more flour until you get a crumbly texture.
- Sprinkle the streusel over the top of the cake and bake in the oven for approximately 45 minutes. It may take slightly longer, but check as you don’t want it to burn. The cake is ready when a skewer inserted into the middle comes out clean.
- Remove from the oven and allow to cool for 30 minutes before removing it from the tin. Turn out onto a wire rack and allow to cool.
This cake was delicious and it was lovely both warm as a pudding or eaten cold as a cake. It certainly wasn’t around for very long and it’s one I will be baking again as it was so easy.