For the Caramelised Apples:
Bramley Apples, peeled and chopped
2 tbsp Light Muscovado Sugar
1 tbsp Butter
1 tbsp Cinnamon
200g softened Butter
200g (4 DL) Light Muscovado Sugar
4 medium Eggs
200g (3,3 DL) Self-Raising Flour
1 tsp Baking Powder
2 tsp Ground Cinnamon
1 tsp Ground Ginger
For the Streusel Topping:
4 tbsp Light Muscovado Sugar
4 tbsp Plain Flour
2 tbsp of Cold Butter
1 tsp Ground Cinnamon
2 tbsp Chopped Hazelnuts (optional)
- Start by making the caramelised apples by adding the sugar and butter to a saucepan. Place over a medium heat, and when the sugar begins to melt, add the chopped apples and cook for 5 minutes until the apples have softened. Set aside to cool.
- Grease and line one 23cm springform baking tin and preheat the oven to 180C/350F/gas 4.
- Beat the butter and sugar together until pale and fluffy, then beat in the eggs one at a time, stirring in 1 tbsp flour after each addition.
- Sift in the remaining flour, baking powder, cinnamon and ginger, and gently fold the mixture until combined.
- Drain off any liquid from the apples, and add 2 tablespoons to the cake mix and combine. Spoon the cake mixture into the tin, and push the apple wedges into the top of the cake, and place in the oven for 30 minutes.
- While the cake bakes, make the streusel topping by adding all the ingredients to a bowl and combine with your fingers to form a breadcrumb consistency.
- Quickly remove the cake from the oven, and scatter with the streusel topping, and then bake for a further 20 minutes.
- Once baked, remove from the oven and leave to cool in the tin for 10 minutes. Remove from the tin, and leave to cool completely on a wire rack before serving.
Enjoy with a cup of Muttley & Jack’s Single Origin Kawa Kabuya from North Kivu, Congo!
This recipe was created by Liam Beauchamp of This Boy Will Bake especially for pairing with Muttley & Jack's Kawa Kabuya Congolese Coffee. Photos by Liam Beauchamp.