Apple cake with pecan nut streusel recipe
Our take on the classic German apple cake with streusel topping. Sure to fill your home with the sweet smell of baked apples and cinnamon!
Key information
Preparation time: 10 minutes
Cooking time: 1 hour 15 minutes
Serves: 6-8
Recipe difficulty rating: Medium
Allergens: Remember to provide a list of potential allergens for each item served at your Coffee Morning event so people can clearly see what ingredients they contain. You can use our cake labels, but make sure you write clearly in block capitals and black ink.
Ingredients
400g cooking apple, peeled, cored and diced
1 tsp ground cinnamon
¼ tsp ground cloves
1 eating apple, cored and roughly chopped
1 tsp lemon juice
165g butter
275g self-raising flour
1 tbsp demerara sugar
100g pecan nuts (or hazelnuts), roughly chopped
225g light muscovado sugar
2 large eggs
2 tsp icing sugar
Natural yogurt or cream to serve
How to prepare apple cake with pecan nut streusel
- Preheat oven to 180°C/160°C fan/gas mark 4. Grease and line a 20cm spring form cake tin.
- Put the cooking apple into a pan with 1 tsp of water. Cover and cook over a low heat until softened. Beat well to form a puree. Stir in the cinnamon and cloves and set aside. Toss the eating apple pieces in lemon juice, set aside.
- Rub 15g of butter into 25g of flour. Stir in the demerara sugar and half of the nuts, set aside.
- Beat the remaining butter and muscovado sugar together until lighter in colour and fluffy. Gradually beat in the eggs then the apple puree. Sieve the flour into the bowl and fold into the mixture with the remaining nuts.
- Spoon into the prepared cake tin. Scatter the eating apple pieces and the pecan nut streusel mixture over the top. Bake for 1 hour 15 minutes or until a skewer inserted into the centre of the cake comes out clean.
- Cool in the tin for 10 minutes then release and cool on a wire rack. Dust with icing sugar and serve with a little yogurt or cream.