Apple streusel cake

Special equipment • 8in (20cm) round loose-bottomed or springform cake pan • electric hand whisk

SERVES 8

1¼ cups all-purpose flour

9 tbsp butter, at room temperature

2/3 cup granulated sugar

1 tsp ground cinnamon

2 large eggs, lightly beaten

½ tsp vanilla extract

1 Granny Smith apple, peeled, cored, and cut into chunks

½ cup golden raisins

For the streusel topping:

1 cup all-purpose flour

½ cup granulated sugar or light brown sugar (packed)

1/3 cup ground almonds

1 tsp ground cinnamon

5 tbsp butter, cubed

Method:

1 Preheat the oven to 350°F (180°C). Lightly grease an 8in (20cm) round springform pan, and line the bottom with parchment paper. Sift the flour into a bowl, add the butter, sugar, cinnamon, eggs, and vanilla, and beat with an electric mixer until light and creamy. Scrape the mixture into the pan, and scatter the apple and raisins overtop.

2 To make the topping: In another bowl, stir together the flour, sugar, ground almonds, and cinnamon. Rub the cubed butter into the mixture with your fingertips until it resembles coarse bread crumbs. Scatter an even layer of the topping over the fruit, pressing down gently. Bake for 1 hour 20 minutes or until a skewer inserted into the cake comes out clean or with only a bit of moist fruit clinging to it. Let cool in the pan for at least 20 minutes before releasing the sides of the springform.

Cheat:

Use store-bought crumble mixture, but add some ground cinnamon for extra flavor.

Apple streusel cake