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