Ingredients
150 g unsalted butter chopped, at room temperature
⅔ cup caster sugar (160 g)
2 tsps vanilla extract
2 eggs
1 ½ cups self-raising flour (225 g)
⅓ cup milk (85 ml)
300 ml double cream, to serve
Apple filling
3 fuji apples (400 g)
25 g unsalted butter
2 tblsps brown sugar firmly packed
Streusel topping
½ cup plain flour (75 g)
⅓ cup brown sugar firmly packed (80 g)
1 tsp ground cinnamon
1 tsp mixed spice
75 g unsalted butter finely chopped
Method
- Grease a 20cm round cake pan. Line base and side with baking paper, extending paper 2cm above pan edges.
- For streusel topping, place flour, sugar, cinnamon and mixed spice in a food processor. With motor operating, add butter, processing until well blended. Remove. Shape into a ball. Wrap in plastic wrap. Freeze until firm.
- To make apple filling, peel and core apples. Cut into eighths. Melt butter in a large frying pan. Add apples and sugar. Cook over a medium to high heat, stirring occasionally, for about 5 minutes, or until sugar is dissolved and apples are tender. Transfer to a heatproof bowl. Stand for 5 minutes.
- To make cake, place butter, sugar and vanilla in small bowl of an electric mixer. Beat until light and fluffy. Add eggs, one at a time, beating between each addition until combined. Transfer to a large bowl. Add sifted flour and milk in two batches, stirring until combined. Spoon mixture into prepared pan.
- Using tongs, arrange apples evenly in a single layer over cake mixture. Coarsely grate frozen streusel topping over apples to cover them evenly.
- Cook in a moderately slow oven (160C) for about 1 hour or until cake is cooked when tested. Stand in pan for 10 minutes, then transfer to a wire rack to cool.
- Serve cake warm or cold with cream.