Apple Streusel Cake

This cake is a unique combination of textures -crusty and spongy at the same time. It has its own topping and is simply delicious. 

• 3 medium apples (450g)
• 1 tablespoon caster sugar
• 1/4 cup(60ml) water
• 185g butter, softened
• 3/4 cup caster sugar, extra
• 2 eggs
• 2 1/4 cups self-raising flour
• 3/4 cup milk

Cinnamon Streusel Topping

• 3/4 cup (110g) plain flour
• 3 teaspoons ground cinnamon
• 60g butter, chopped
• 1/3 cup (75g) firmly packed brown sugar
• 2 teaspoons water, approximately

1. Preheat oven to moderate. Grease and line deep 23cm square cake pan.
2. Peel, core and quarter apples; slice thinly. Combine apple, sugar and the water in medium saucepan, bring to a boil. Reduce heat; simmer covered, about 10 minutes or until apple is tender, drain well.
3. Meanwhile beat butter and extra sugar in small bowl with electric mixer until light and fluffy. Add eggs, one at a time, beating well between additions. Transfer mixture to large bowl; using wooden spoon, stir in flour and milk, in two batches.
4. Spread two-thirds of the mixture evenly over base of prepared pan, top evenly with apple, then spread with remaining mixture. Sprinkle evenly with cinnamon streusel topping.
5. Bake cake in moderate oven about 50 minutes. Turn cake top side up to cool.

Cinnamon Streusel Topping

Combine flour and cinnamon in small bowl; rub in butter with fingertips, add sugar. Using one hand, mix in enough of the water to make mixture come together in a ball, cover with plastic wrap; freeze 30 minutes. Coarsely grate topping mixture before sprinkling on unbaked cake.

Serves 12

Storage

Cake will keep for up to 2 days in an airtight container at room temperature, or in the refrigerator for up to 3 days.

Source: The Australian Women's Weekly

Family Chocolate Cake

One saucepan plus one large, heavy baking dish are practically all the equipment needed to put together this easy, yummy chocolate cake.

• 2 cups water
• 3 cups caster sugar
• 250g butter, chopped
• 1/3 cup cocoa powder
• 1 teaspoon bicarbonate of soda
• 3 cups self-raising flour
• 4 eggs, beaten lightly

1. Preheat oven to moderate. Grease deep 26.5  cm x 33cm baking dish, line with baking paper.
2. Combine the water, sugar, butter and combined sifted cocoa and soda in medium saucepan; stir over heat, without boiling, until sugar dissolves. Bring to a boil, then reduce heat; simmer, uncovered, 5minutes.Transfer mixture to large bowl, cool to room temperature.
3. Add flour and egg to bowl; beat with electric mixer until mixture is smooth and changed to a paler colour. Pour mixture into prepared dish.
4. Bake for about 50 minutes. Cool. Spread cold cake with fudge frosting.

Fudge Frosting

• 90g butter
• 1/3 cup water
• 1/2 cup caster sugar
• 1 1/2 cups icing sugar mixture
• 1/3 cup cocoa powder

Combine butter, the water and caster sugar in small saucepan; stir over heat, without boiling, until sugar dissolves. Sift icing sugar and cocoa into small bowl then gradually stir in hot butter mixture. Cover; refrigerate about 20 minutes or until frosting thickens. Beat with wooden spoon until spreadable.

Serves 20

Source: The Australian Women's Weekly

Rich Truffle Mud Cake

This very rich cake is perfect for the grand finale to a dinner party, and should be made a day ahead and served cold. The cake is almost like a huge truffle in texture; note that no flour is used.

• 6 eggs
• 1/2 cup firmly packed brown sugar
• 400g dark chocolate, melted
• 1 cup thick cream
• 1/3 cup Cointreau

1. Preheat oven to moderate. Grease and line deep 22 cm round cake pan.
2. Beat eggs and sugar in large bowl with electric mixer about 5 minutes or until thick and creamy. Gradually beat in barely warm chocolate; beat until combined.
3. Using metal spoon, gently fold in combined cream and liqueur. Pour mixture into prepared pan.
4. Place pan in baking dish; pour enough boiling water into dish to come halfway up side of pan.
5. Bake cake in moderate oven 30 minutes. Cool cake in pan.
6. Turn cake onto serving plate, cover, refrigerate overnight. Serve dusted with a little sifted cocoa, if desired. 

Serves 12

Tips

Any type of liqueur can be substituted for the citrus-flavored Cointreau.

This cake is delicious served with fresh raspberries and fresh raspberry coulis.

Source: The Australian Women's Weekly

Pineapple Macadamia Loaf

This is a very quick and easy cake that only involves hand-mixing in one bowl. This cake is a treat for the health-conscious as the recipe contains no butter, yes no butter !

• 450g can crushed pineapple
• 1 egg
• 1 cup macadamias, toasted, chopped finely
• 1 cup, self-raising flour
• 1/2 cup caster sugar
• 1 cup desiccated coconut
• 1/2 cup milk

1. Preheat oven to moderate. Grease and line 14cm x 21cm loaf pan.
2. Drain pineapple, pressing as much syrup as possible from the pineapple; discard syrup.
3. Place pineapple in large bowl, add egg; stir ingredients together with wooden spoon. Stir in remaining ingredients; mix well. Spread mixture into prepared pan.
4. Bake cake in moderate oven around 50 minutes.
5. Stand cake 10 minutes, turn onto wire rack,cool.

Serves 20

Source: The Australian Women's Weekly

Mississippi Mud Cake

This popular cake is a delectable alternative to fruit cake. A sure- to-please cake, it has a fudgy texture and is wonderful served warm or at room temperature. 

• 250g butter, chopped coarsely
• 150g dark chocolate, chopped coarsely
• 2 cups caster sugar
• 1 cup hot water
•  1/3 cup coffee liqueur
• 1 tablespoon instant coffee powder
• 1 1/2 cups plain flour
• 1/4 cup self-raising flour
• 1/4 cup cocoa powder
• 2 eggs, beaten lightly

1. Preheat oven to moderate. Grease and line deep round cake pan.
2. Combine butter, chocolate, sugar, the water, liqueur and coffee powder in medium saucepan. Using wooden spoon, stir over low heat until chocolate melts.
3. Transfer mixture to large bowl, cool 15 minutes. Whisk in combined sifted flours and cocoa, then eggs. Pour mixture into prepared pan.
4. Bake cake in moderate oven about 1 1/2 hours. Stand cake 30 minutes, then turn onto wire rack, cool.

Serves 16

Source: The Australian Women's Weekly

Hummingbird cake

This moist, luscious cake from the American Deep South translates as delicious in anyone's language. You need approximately 2 large overripe bananas for this recipe.

• 450g can crushed pineapple in syrup
• 1 cup plain flour
• 1/2 cup self raising flour
• 1/2 teaspoon bicarbonate of soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1 cup firmly packed brown sugar
• 1/2 cup desiccated coconut
• 1 cup mashed banana
• 2 eggs, beaten lightly
• 3/4 cup vegetable oil

1. Preheat oven to moderate. Grease deep square cake pan, line it with baking paper.
2. Drain pineapple over medium bowl, pressing with spoon to extract as much syrup as possible. Reserve 1/4 cup syrup
3. Sift flours, soda, spices and sugar into large bowl. Using wooden spoon stir in drained pineapple, reserved syrup,coconut,banana,egg and oil; pour into prepared pan.
4. Bake cake in moderate oven about 40 minutes. Stand cake 5 minutes, then turn onto wire rack, cool.

Serves 12

Source: Australian Women's Weekly