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.


Serves 12
150g FAGE Total
100g self-raising flour
1 tsp ground cinnamon
1 tsp baking powder
100g unsalted butter, softened
100g light muscovado sugar
2 eggs
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)

Serves 12
  1. Preheat the oven to 180°C / 350°F / Gas Mark 4. Grease and flour a 22cm (8 1/2 ") diameter spring form cake tin.
  2. 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.
  3. 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.
  4. 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.
  5. Before serving dust the cake with icing sugar and drizzle generously with honey. Arrange the toffee apples on top if using.

Another great dessert recipe using FAGE is Apple & Cinnamon Muffins