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Apple Streusel Cake

March 8, 2015

German Food

Pickled stuff and red meat, full on meat and more pickles.  Not really my thing.  Of course this is a stereotype of German food but on my adventures in Berlin it became increasingly difficult to separate the stereotypes from reality.  So many friendly people, so many educational activities but my favourite aspect of German food has to be the desserts.  Sometimes being restricted to white meat can seem limited but hey ho there are always desserts to look forward to.  This cake has one of the most beautiful toppings I have ever tasted and with the addition of apples the cake tasted brilliant.

This recipe was taken from Cake Days: The Hummingbird Bakery (Harper Collins Publishers, 2011).


100g unsalted butter, 220g plain flour, 100g caster sugar, 1 egg, 1/2 tsp vanilla essence, 1 tsp baking powder, a pinch of salt, 80ml milk, 3 apples (peeled and chopped into spices), 70g soft light brown sugar..


1. Grease a 20cm tin and then brush with flour.
2. In a bowl cream together 60g of butter and the caster sugar.
3. When pale and fluffy add the egg and vanilla essence.
4. Sift 140g plain flour, baking powder and salt into the mixture.
5. Add the milk and beat the ingredients together thoroughly.
6. Pour this into the prepared cake tin.
7. Arrange the apples on top of the batter.
8. In a separate bowl sift the rest of the flour and ground cinnamon into the bowl.
9. Add the butter and using your fingertips rub the ingredients together until they resemble breadcrumbs.
10. Scatter the topping over the apples.
11. Heat the oven to 170 degrees C.
12.  Bake the cake for 45 minutes.
13.  Set aside the cake to cool but can be served warm and cold.


From → Desserts

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