Apple coffee cake with streusel topping
User Reviews
4.8
30 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
-
Total Time
1 hr 10 mins
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Servings
10 slices
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Calories
524 kcal
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Course
Cake
Apple coffee cake with streusel topping
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This simple apple coffee cake with streusel topping is perfect for breakfast and even better with your afternoon coffee. Swap the apples for plums or other seasonal fruit.
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Ingredients
For the cake
- 125 g | 4 1/2 oz cups plain flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 125 g | 4 1/2 oz sugar
- 125 g | 4 1/2 oz soft butter or margarine
- 2 medium eggs
- 4-5 sweet crisp apples, peeled, cored and cut into slices
For the streusel
- 150 g | 5oz plain flour
- 125 g | 4 1/2 oz sugar
- 100 g | 3 1/2 oz butter cubed
- 1 tsp ground cinnamon
- Pinch salt
Toffee sauce
- 125 g | 4 1/2 oz soft brown sugar
- 125 ml | 1/2 cup heavy cream
- 2 tbsp salted butter
- 1 tbsp rum optional
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Instructions
- Preheat the oven to 180°C (350°F) and spray a 20cm /8inch springform tin with cake release. Line the bottom with baking paper and spray again.
- Sift the flour, baking powder and cinnamon into the bowl of your stand mixer.
- Add all the other ingredients and mix together with the paddle attachment on low speed setting until combined.
- Increase the speed and mix for 2 minutes, scraping the bowl halfway, until the ingredients are all evenly mixed and batter is smooth.
- Transfer the batter into the prepared tin, level and arrange the apple slices over the top.
- Put all the streusel ingredients into a bowl and rub them between your fingers until you have a crumbly texture. Alternatively pulse all the ingredients together in a food processor.
- Cover the apples with the streusel, pinching the crumble between your fingers to create some large pieces.
- Bake for 50 minutes. Remove from the oven and cool in the tin for ten minutes then carefully turn the cake out onto a plate.
- Make the toffee sauce: stir the ingredients over medium heat without boiling until the sugar has dissolved. Simmer for three minutes and transfer into jar to cool.
- Drizzle a little of the toffee sauce over the cooled cake or serve the cake warm, topped with vanilla ice cream and drizzled with the sauce.
Nutrition Information
Show Details
Calories
524kcal
(26%)
Carbohydrates
69g
(23%)
Protein
4g
(8%)
Fat
26g
(40%)
Saturated Fat
16g
(80%)
Cholesterol
104mg
(35%)
Sodium
203mg
(8%)
Potassium
195mg
(6%)
Fiber
2g
(8%)
Sugar
44g
(88%)
Vitamin A
905IU
(18%)
Vitamin C
3.4mg
(4%)
Calcium
64mg
(6%)
Iron
1.7mg
(9%)
Nutrition Facts
Serving: 10slices
Amount Per Serving
Calories 524 kcal
% Daily Value*
| Calories | 524kcal | 26% |
| Carbohydrates | 69g | 23% |
| Protein | 4g | 8% |
| Fat | 26g | 40% |
| Saturated Fat | 16g | 80% |
| Cholesterol | 104mg | 35% |
| Sodium | 203mg | 8% |
| Potassium | 195mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 44g | 88% |
| Vitamin A | 905IU | 18% |
| Vitamin C | 3.4mg | 4% |
| Calcium | 64mg | 6% |
| Iron | 1.7mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
30 reviews
Excellent
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