Apple & Cinnamon Streusel Cake
This delicious and light apple cake is a real treat. The addition of the yoghurt gives the cake a wonderful taste that is enhanced by the spices, apples and the clear honey.
Our streusel cake is great as a dessert or sliced and served with a cuppa. FAGE Total Greek Recipe Yoghurt ensures a light and fluffy base layered with sweet fruit and a crisp oat-inspired topping.
150g FAGE Total
100g self-raising flour
1 tsp ground cinnamon
1 tsp baking powder
100g unsalted butter, softened
100g light muscovado sugar
1 tsp vanilla paste
4 apples (granny smith or cox)
For the streusel:
125g plain flour
50g light muscovado sugar
50g rolled oats
½ tsp ground cinnamon
50g unsalted butter softened
Icing sugar and clear honey to serve
10 mini toffee apples (optional)
- Preheat the oven to 180°C / 350°F / Gas Mark 4. Grease and flour a 22cm (8 1/2 ") diameter spring form cake tin.
- For the streusel: In a medium-sized bowl, mix the flour, sugar, oats and cinnamon together. Add the butter and rub together with your fingertips until crumbly and the butter is completely incorporated.
- For the cake: sift the flour, cinnamon and baking powder together in a bowl. In another bowl cream the butter and sugar with an electric mixer until fluffy. Beat in the eggs one at a time, beating well after each. Beat in the yoghurt and vanilla. Fold in the flour mixture until smooth. Turn into the prepared tin.
- Peel, core and thinly slice the apples and arrange them on top of the mixture. Cover generously with the streusel. Bake for 40 minutes or until a skewer inserted in the cake comes out clean. Cool in tin for 15 minutes. Remove from the tin and cool completely.
- Before serving dust the cake with icing sugar and drizzle generously with honey. Arrange the toffee apples on top if using.
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