The change in the weather has hit me hard. So hard I find myself sat on Pinterest searching through Autumn and Halloween bakes. I forgot how much I loveeeee baking this time of year. Bring on the warm puddings covered in custard! My favourite ingredient through Autumn is apples. If you’ve been around to see my posts in previous years I always bake some sort of apple cake ever year. This year I tried a new recipe which mixes cake and streusel into one!
This recipe is super easy to make and is the kind you just throw everything into a bowl and bang in the oven. The texture of the cake is muffin like and is packed full of flavour from different spices. The top is a pecan streusel topping which adds a nutty crunch to the giant muffin. This is the kind of cake I would recommend to eat warm if you can with some cream or custard if you’re feeling really indulgent.
Recipe is adapted and inspired by Delia Smith
- 350g Bramley or Granny Smith Apples (weight once chopped) Cored, peeled, and chopped into 1/2 inch cubes
- 75g Golden Caster Sugar
- 175ml Milk
- 110g Butter or Marg
- 275g Plain Flour
- 1 Level Tablespoon and 1 Level Teaspoon of Baking Powder
- 1/2 Teaspoon of Salt
- 1 Heaped Teaspoon of Cinnamon
- Pinch of Nutmeg
- 1 Teaspoon of Ground Cloves
- 2 Eggs
- 50g Pecans
- 75g Self Raising Flour
- 75g Light Brown Sugar
- 1 Teaspoon of Cinnamon
- 25g Butter or Marg
- Preheat the oven 175 degrees and then line and grease a 20cm round cake tin.
- Melt the butter in the microwave then leave to one side.
- You will need to sieve the dry ingredients twice. So sieve the flour, all the baking powder and spices into a bowl or onto a plate and set aside.
- In a large mixing bowl, whisk the eggs, milk and sugar together then pour in the melted butter and whisk again.
- Sieve in the flour mix into the egg mixture and fold in. Do this in only a few folds, it may look lumpy but that is fine, it’s better not to over mix this.
- Fold in the apple, then pour the mixture into the cake tin, levelling off the top.
- To make the streusel, add the flour, sugar and cinnamon into a bowl then rub in the butter until it resembles crumbs. Chop the pecans and add them in. Add 1 tablespoon of cold water and press the mix loosely together, it will be lumpy- this is fine!
- Spoon the streusel on top of the cake and spread out evenly.
- Bake the cake for 1- 1 1/4 hours, when it done it will be springy and when you put a skewer in it will come out clean.
- Let the cake cool for 30 mins in the tin, then leave to cool on a wire rack.