Apple Streusel Cake

    1 hour 20 min

    A delicious cake, which is decadent enough to serve for dessert. Moist sponge cake is layered with apples and cinnamon streusel, before being baked to perfection. Enjoy as is or with ice cream, cream or custard.

    20 people made this

    Makes: 14 - 16 servings

    • For the Streusel
    • 60g plain flour
    • 1/4 teaspoon baking powder
    • 2 teaspoons ground cinnamon
    • 175g dark brown soft sugar
    • 30g butter, softened
    • 4 tablespoons chopped walnuts
    • For the Cake
    • 175g butter, softened
    • 200g caster sugar
    • 3 eggs
    • 250ml soured cream
    • 1 teaspoon vanilla extract
    • 375g plain flour
    • 1/4 teaspoon salt
    • 4 teaspoons baking powder
    • 2 apples, peeled, cored and sliced
    • 2 tablespoons apple jam

    Prep:20min  ›  Cook:1hr  ›  Ready in:1hr20min 

    1. For the Streusel: Mix together flour, baking powder, cinnamon, dark brown soft sugar, butter and walnuts until crumbly. Set aside.
    2. For the Cake: Cream together butter and sugar. Beat in the eggs, then soured cream and vanilla. In another bowl, stir together the flour, salt and baking powder. Beat into the creamed mixture.
    3. Pour half of the batter into a greased and floured tube cake tin. Sprinkle with half the streusel mixture. Arrange apples on top and dot with jam. Pour over remaining batter and sprinkle with remaining streusel.
    4. Bake the cake at 180 C / Gas 4 oven for 1 hour or until it tests done with a skewer. Transfer to a rack to cool.

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    Reviews & ratings
    Average global rating:

    Reviews in English (15)


    Now, I’m not too sure about the scientifics of baking… I read the couple of reviews that mentioned the cake having been dry. The first time I made this cake, I followed the recipe exactly, and the cake came out -- delicious. I considered it to be more… “heavy” than “dry.” The second time, there were a lot of differences: I was a bit reckless. I forgot the salt and the jelly, and I dumped all the ingredients into one bowl and stirred really hard. I was using two 8x8 inch pans, so I increased the recipe (in my head) by ¼ and went with the flow. I used three apples. (As I said, I forgot the jelly entirely. Oops.) -- The 8x8 pans were so shallow that the lack of jelly -- was no problem at all. In addition to my modifications, in order to make it “less dry” -- I added about… a ¼ cup of milk. Recklessness, indeed! I wasn’t sure exactly how it would come out… or if that was breaking an age old baking rule -- etc etc. The results. Were. Amazing. I have never eaten a better cake. I think I am accidentally going to have eaten one entire 8x8 pan of this cake by the time tomorrow is over. My grandmother, aunt, & three cousins loved it as well. So yes, as a suggestion: I would suggest -- adding ¼ cup milk. There were about three pieces that were eaten before the cake had a chance to sit -- for even 10 minutes, and this might seem obvious, but the texture was a thousand times better a few hours later. (I’m eating a huge piece, taking bites inbetween sentences. Mmm!)  -  02 Dec 2006  (Review from Allrecipes US | Canada)


    This recipe is good, but I read the other reviews before making it and so I only used two cups of flour rather than three. I also chopped half the apples and mixed it in with the batter and then put the other half on top. With those changes, the cake was really moist and turned out fabulous!  -  18 May 2002  (Review from Allrecipes US | Canada)


    If you want to choke to death, try this cake. It was so dry, it was unbelievable. We have a fox that frequents our yard and as you know, foxes will eat just about anything. We watched him eat it looked like we had fed him a cup of peanut butter...his mouth was nearly stuck shut! Don't make this CAKE!!!!  -  04 Apr 2000  (Review from Allrecipes US | Canada)