Apple Streusel Cake

Perfect for when you have a glut of apples, or when you just fancy a slightly different piece of cake to your usual sponge cake. This light gluten-free sponge is covered with apples and a streusel crumble topping.


I like different textures when I'm eating. This cakes gives you just that. A featherlight sponge, soft and crunchy apples (achieved by using cooking and eating apples but you can just use whatever you have) and a buttery, nutty crumble on top.

This cake can multitask. It is great as a fork cake (one you eat with a fork) but equally at home warmed as a pudding. I like it both ways.

Gluten-Free Apple Streusel Cake

Apple streusel cake - serve cold as a cake or warm as a dessert with lashings of custard.

Ingredients

Makes 20 pieces

For the sponge:

  • 170g gluten free self raising flour
  • 170g butter or margarine (either is fine)
  • 170g caster sugar
  • 2 eggs, lightly beaten
  • 1-2 tsp almond essence
  • 1 tsp baking powder

Apple layer:

  • 2 small eating apples
  • 2 medium cooking apples or 4 in total of either, peeled and finely sliced

For the streusel:

  • 125g gluten free plain flour
  • 45g butter
  • 75g demerara sugar
  • 50g almonds
  • 25g flaked almonds
  • ½ tsp baking powder

Method

  • Preheat the oven to 180°C/160°C fan/350°F/gas mark 4.
  • Line a rectangular 30cm x 20cm tin with baking parchment.
  • Make the sponge by whisking the butter and sugar together until light and fluffy.
  • Add the eggs, flour and baking powder and mix well.
  • Sponge into the tin and set aside.
  • Make the streusel topping by food processing/or hand rubbing the flour, ground almonds, baking powder and butter together to a crumble like texture.
  • Stir in the sugar and flaked almonds. Set aside.
  • Prepare the apples and layer evenly over the sponge.
  • Sprinkle the streusel over the top and press down gently.
  • Bake in the oven for around 30 minutes until golden brown and a knife comes out cleanly when testing the sponge.
  • Allow to cool in the tin before cutting into slices.
  • Store in an airtight tin in the fridge for a couple of times and bring up to room temperature before serving.
  • Alternatively wrap individually and freeze for a later date.

You can vary the nuts in the topping or the fruit. Adding walnuts will give you a stronger, nuttier flavour that goes well with pears. Tinned apricots work well with this recipe as a dessert.