Recipe: Apple Streusel Cake

"Based on the French ‘Quartre quart’ cake – the Apple Streusel is all ‘quarters’ and ‘fours’, so it’s simple to remember the ingredients: 250 g each of butter, flour and sugar, and 4 eggs…e voilà! The most buttery and moist cake you’ll ever eat. 

Variations are endless, but my favourite is apple with a streusel topping. I have used Granny Smiths and Pink Ladies in our test runs – both are at their peak right now. And both are equally delicious in this cake. The Grannies are slightly more tart – but perfect baked into that sweet batter; Pink Ladies are a bit sweeter but hold their shape and flavour beautifully. Again, if time is not on your side –– just make the original cake, no frills (no apple, no streusel), or just toss in what you have to hand – a handful of raisins or sultanas, some nuts? Invite a friend or neighbour round and put the kettle on. You won’t be sorry. And neither will your friend. Cold, dark days are the perfect excuse to bunker down, cook up a storm and share it with those you love.

Until next time, stay warm, take care and be kind to each other,

Gabby xx"

APPLE STREUSEL CAKE

Serves: 8 -10 people

Preparation time: 20 - 25 minutes
Cooking time: 35 - 45 minutes

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Ingredients (cake): 

• 250 g butter, softened
• 250 g sugar (we used organic raw sugar)
• 1 teaspoon organic vanilla extract
• 4 eggs
• 250 g self-raising flour
• 1 teaspoon cinnamon
• ½ cup organic currants
• 1 Granny Smith apple, peeled, cored and cut into small cubes
• 2 tablespoons Frangelico, brandy or rum (optional)

 Ingredients (streusel topping): ½ cup plain flour 

• ½ cup raw sugar
• 1 teaspoon cinnamon
• 2/3 cup roughly chopped nuts (walnuts, hazlenuts or almonds – we used walnuts)
• 100g chilled, cubed butter

 Method:

1. Preheat oven to 160 degrees C fan-forced (180 C conventional). Grease and line a 20cm spring-form tin. 
2. Place the chopped apple in a small bowl, and allow to steep in alcohol (if using) whilst you get on with the streusel topping.
3. For the topping: place all the ingredients into a medium sized bowl and and work the mixture with your fingertips until it resembles coarse sand.
4. Meanwhile, in the bowl of an electric mixer, cream the butter and sugar until light and fluffy. Add the vanilla, and the eggs, one at a time, beating well after each one. Fold in the flour, cinnamon, currants and the apple with the liquid. 
   
5. Spoon batter into the tin and sprinkle over the streusel topping. 
6. Bake for about 35 – 45 minutes. Insert a skewer to test if cooked – it should come out clean. Cake will be golden and pulling away from the sides, topping will be golden brown and crunchy.
7. Serve with vanilla ice cream or cream as a lovely dessert, or on its own with a cuppa (and a friend.