Create a moist and perfectly sweet apple streusel cake. It’s lightly spiced with cinnamon and topped with a golden crumble. Try it for afternoon tea, or any time of day.
Serves1010
Cook time1 hr 5 mins1 hour 5 minutes
Prep time15 mins15 minutes, + cooling time
+ cooling time
Ingredients
150g blackberries
2 tbs caster sugar
1/2 tsp ground cinnamon
125g butter, softened
1 cup (220g) caster sugar, extra\t
2 Coles Australian Free Range Eggs
2 cups (300g) self-raising flour
1/2 cup (125ml) milk
1 Granny Smith apple, cored, coarsely grated
1 Granny Smith apple, extra, thinly sliced
1/4 cup (35g) plain flour
2 tbs brown sugar
25g butter, extra
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 180°C. Grease a 20cm (base measurement) round cake pan. Line the base and side with baking paper. Reserve half the blackberries. Combine 2 tsp of the caster sugar with the cinnamon in a small bowl. Reserve. Place remaining blackberries and caster sugar in a saucepan over medium heat. Bring to a simmer. Cook, stirring, for 5 mins or until the mixture thickens slightly. Set aside to cool completely.
Step 2
Use an electric mixer to beat the butter and extra caster sugar in a bowl until pale and creamy. Add eggs, 1 at a time, beating well after each addition. Add the self-raising flour and milk, in alternating batches, until just combined. Stir in the grated apple.
Step 3
Spoon one-third of the cake mixture into the prepared pan. Spoon over half the blackberry mixture. Continue layering with remaining cake mixture and blackberry mixture. Smooth the surface. Top with reserved blackberries and sliced apple. Sprinkle with the reserved cinnamon sugar.
Step 4
Place plain flour and brown sugar in a bowl. Rub in the extra butter to form large crumbs. Sprinkle over cake. Bake for 1 hour or until a skewer inserted in the centre comes out clean. Cool in the pan for 5 mins. Turn onto a wire rack. Serve warm or at room temperature.
Create a moist and perfectly sweet apple streusel cake. It’s lightly spiced with cinnamon and topped with a golden crumble. Try it for afternoon tea, or any time of day.
Method
Step 1
Preheat oven to 180°C. Grease a 20cm (base measurement) round cake pan. Line the base and side with baking paper. Reserve half the blackberries. Combine 2 tsp of the caster sugar with the cinnamon in a small bowl. Reserve. Place remaining blackberries and caster sugar in a saucepan over medium heat. Bring to a simmer. Cook, stirring, for 5 mins or until the mixture thickens slightly. Set aside to cool completely.
Step 2
Use an electric mixer to beat the butter and extra caster sugar in a bowl until pale and creamy. Add eggs, 1 at a time, beating well after each addition. Add the self-raising flour and milk, in alternating batches, until just combined. Stir in the grated apple.
Step 3
Spoon one-third of the cake mixture into the prepared pan. Spoon over half the blackberry mixture. Continue layering with remaining cake mixture and blackberry mixture. Smooth the surface. Top with reserved blackberries and sliced apple. Sprinkle with the reserved cinnamon sugar.
Step 4
Place plain flour and brown sugar in a bowl. Rub in the extra butter to form large crumbs. Sprinkle over cake. Bake for 1 hour or until a skewer inserted in the centre comes out clean. Cool in the pan for 5 mins. Turn onto a wire rack. Serve warm or at room temperature.
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