Apple Streusel Cake

It's mid September and boy does the weather know it. Yesterday was one of those wrap up in a blanket and sit by the fire kind of days, the rain poured and didn't let up all day and all I wanted was something Autumnal to eat. And all I've been thinking of lately is cinnamon! I've been working a hell of a  lot lately with over time coming out of my ears so I took full advantage of a day off and took my craving for cinnamon and turned it into something beautiful and this cake was the perfect fit!

Now apple and cinnamon are simply delicious together and both remind me of Autumn which is why I chose this recipe. The smells from my kitchen made me want to put on a pair of wellies, my amazing yellow rain mac and go and crunch leaves ... however, it was peeing it down and I don't own a pair of wellies *added to my ever growing shopping list* there is always something about this time of year that feels special to me. Possibly because the count down to Christmas is approaching *EEEKK* This recipe comes from Sesame and Spice by Anne Shooter, Jake got me this book for my birthday and I absolutely love it! I wanted it for ages so when I opened it up it did not disappoint, there are baking recipes from all over the world inside and what's even better is there are options for dairy free and gluten free versions which is a bonus for a lactose intolerant person!

I love the layers of apple inside this cake as it looks so pretty inside when you cut into the cake. There is the perfect balance between cinnamon and apple that the cake is not too sweet but just the perfect blend of flavours. I adapted it slightly because I love a streusel topping on things and it works perfectly on top of this cake. I added cinnamon too and if you want the cake to be 100% dairy free use a dairy free spread or add 100ml of water instead of butter to the sugar. The topping makes for the perfect crunch and also reminds me of an apple pie which is another one of my favourite desserts this time of year. 

Apple Cake

(Serves 12) 

4 Large Eating Apples

2 Tbsp Lemon Juice

3 Tsp Cinnamon 

430g Caster Sugar 

5 Tbsp Soft Dark Brown Sugar 

4 Eggs 

250ml Sunflower Oil 

120ml Orange Juice 

1 Tbsp Vanilla Extract 

375g Plain Flour 

1 Tbsp Baking Powder 

1/2 Tsp Salt 

Streusel Topping 

100g Butter

or Dairy free spread/100ml Water

100g Soft Dark Brown Sugar 

1 Tsp Cinnamon 

150g Porridge Oats 

Preheat the oven to 170 degrees C/Gas mark 3. Grease and line a 20 x 8cm springform or loose bottomed cake tin. 

To make the streusel topping, in a saucepan on a high heat add the butter or the dairy free alternative with the sugar and leave to melt, once the butter starts to melt turn the heat down and stir constantly until the sugar has melted. Take off the heat and leave to cool. The oats will be added later. 

Leaving the apples whole, de core them and then cut them into thin slices, leaving the skin on. Place them into a bowl with the lemon juice, cinnamon and the soft dark brown sugar and toss to coat the apples. 

Beat the eggs and caster sugar together in a bowl, add in the oil, orange juice and vanilla extract and mix together until well incorporated. Add in the flour, baking powder and salt and stir to combine, the batter will  be quite wet. 

To assemble the cake pour a quarter of the batter into the cake tin, arrange a third of the apples on top. Add another quarter of the batter and repeat. When it comes to the last layer of apples, pour over any of the juices left in the bowl and then add the final layer of batter. 

Add the oats to the melted sugar and butter and stir until all the oats are covered. Sprinkle the mixture on top of the cake making sure the whole of it is covered. Bake for 1 1/2 hours until the sponge is springy - place a skewer inside the middle of the cake, if it comes out clean then the cake is cooked. Cool in the tin for 10 minutes before removing onto a wire rack to cool completely. 

Recipe adapted from Sesame and Spice by Anne Shooter, p26.