Apple Strudel Cake


Apple Topping
3 medium apples (450g)
1 tablespoon caster sugar
60 ml water

Cinnamon streusel topping
110g plain flour
3 teaspoons ground cinnamon
60g butter, chopped
75g brown sugar
2 teaspoons water approx

185g butter softened
165g caster sugar
2 eggs
335g self-raising flour


First prepare the streusel topping. Combine the flour and cinnamon, rub in the butter and then stir in the sugar. Mix in enough of the water to make the mixture come together in a ball, cover with clingfilm and freeze for 30 mins.

  1. Grease deep 23cm (9”) square cake tin: line base with baking parchment.
  2. Peel, core and quarter apples, slice thinly: combine apple, sugar and water in a medium saucepan, and bring to the boil. Reduce heat and simmer, covered for about 10 minutes until apple is tender, drain well and leave to cool.
  3. Beat butter and sugar together until light and fluffy. Slowly add eggs beating well and fold in flour. Add a little milk if required for a dropping consistency.
  4. Spread two-thirds of the mixture evenly over the base of prepared tin, top evenly with the cooked apple, then spread with remaining cake mixture. Coarsely grate streusel topping mixture before sprinkling on unbaked cake.
  5. Bake cake in moderate oven for about 50 mins. Allow cake to stand for 5 mins then turn onto a wire rack to cool, with streusel topping at the top.