Apple & Cinnamon Streusel Cake


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)

  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.