Somerset Apple Cake with optional streusel twist

The streusel topping elevates a traditional tea time delicacy to a luxurious dessert.

The apple store is usually looking a little depleted by this time of year, but if you still have a few Bramley apples knocking about this recipe is a lovely way of using them up. (If you don’t have Bramley’s any other firm, tart apple will do).

Somerset Apple Cake with streusel twist

Preheat the oven to 190 degrees C.
Grease and line a 20 centimetre loose base cake tin.

Streusel Topping

• 75g self-raising flour, sifted
• 25g butter, softened
• 75g demerara or muscovado sugar
• Cold water to add
• 50g shredded almonds or chopped hazelnuts

Method

1. Rub the butter and flour together to make a bumpy texture.
2. Stir in the sugar so that it is evenly mixed.
3. Sprinkle over a dessertspoon of cold water and mix gently with a fork until the mixture becomes lumpy.
4. Stir through the nuts and put in the fridge until ready to use.

Cake Mixture

• 225g self-raising wholemeal flour
• 1/4 tsp salt
• 100g butter, softened
• 1 tsp cinnamon
• 1 tsp mixed spice
• 100g raw brown sugar
• 1 egg, beaten
• 350g Bramley apples, peeled, cored and diced

Method

1. Combine the flour, salt and spices into a bowl.
2. Rub in the butter until the mixture resembles breadcrumbs. Stir in the sugar.
3. Add the apples and beaten egg and stir quickly to combine.
4. Spoon the mixture into the tin. The mixture will be quite dry and crumbly but resist the temptation to add milk or more egg.
5. Add the streusel topping.
6. Bake for 40 minutes or until a skewer comes out clean.
7. Serve warm with clotted cream or crême anglaise.

Apple Cake and streusel topping served with crême anglaise