German Apple Streusel Cake

I really wanted to join in with GBBO European cake week but I didn't want to spend too long making a fancy layered torte or green princess cake. I have a load of apples that we picked from my brother in laws trees at the weekend, so I decided on a German Streusel Cake, or if you want to go all out with the German name, it's an Apple Streuselkuchen (pointed out by my German friend Carolin).

It's a lovely moist cake, with a layer of sharp apples and topped with sweet cinnamon crumble (streusel), and dusted with a little icing sugar.

German Apple Streusel Cake

175g butter
175g caster sugar
3 eggs
175g self raising flour
3 apples, cored & thinly sliced
40g soft brown sugar
1 tbsp cinnamon

streusel topping
50g butter
50g caster sugar
100g self raising flour
1 tsp cinnamon

• Beat the butter and 175g of sugar together until pale and creamy
• Beat in the eggs one at a time until well combined
• Fold in the flour
• Mix the remaining sugar and cinnamon together in a bowl, and toss in the apples and coat fully
• Stir the apples into batter
• Pour batter into a greased & lined springform cake tin
• Make the streusel topping by creaming together the butter and sugar
• Stir in the self raising flour and cinnamon, until it resembles breadcrumbs
• Bake in a preheated 170C oven for approx 40 mins until browned and cooked through
• Allow to cool in the tin for 10 minutes before turning out onto a wire rack to cool fully, or serve warm, with custard or ice cream (or both)